Less than a year after layoffs and a public plea by its CEO for new investments, General Fusion on Thursday announced a $1 billion SPAC agreement to take the fusion energy company public.

Vancouver, B.C.-based General Fusion plans to merge with Spring Valley Acquisition Corp. III in a transaction that could close by the middle of this year, making it one of the first fusion companies to go public. It expects to be listed on the Nasdaq and trade under the ticker GFUZ. 

“We are completely focused on the future,” Megan Wilson, chief strategy officer for General Fusion, told GeekWire. “The path of any innovative company is not always linear.”

General Fusion is part of the race to produce abundant, clean energy by smashing together light atoms — replicating the reactions that power the sun and stars. The pursuit has become increasingly urgent as artificial intelligence and increased electrification of the economy drives up demand for climate friendly power.

Funding for fusion

Wilson said they explored various funding options, including a traditional IPO, but appreciated Spring Valley’s experience and track record in helping create 17 publicly traded companies to date. Spring Valley previously used a SPAC (Special Purpose Acquisition Company) to bring NuScale Power, a fission startup, public in 2021.

The deal with General Fusion includes $230 million from the SPAC’s trust, presuming no redemptions, as well as a $100 million private investment in public equity, or PIPE.

The 115-person company previously raised a total of $400 million from investors, industry partners and government grants.

General Fusion’s merger news comes a month after fusion rival TAE Technologies announced its own agreement to go public.

“It’s really great to have competition in the market, and we think that that transaction is just another signal that the public markets are ready for fusion,” Wilson said.

California-based TAE has a $6 billion planned merger with Trump Media & Technology Group, the publicly traded parent company of the social media platform Truth Social. With the merger and new funding, TAE said that it’s aiming to site and begin building a utility-scale fusion plant this year.

Pursuing scientific milestones

Despite the massive investments flowing into the sector, none of the companies have demonstrated the ability to produce excess energy from fusion reactions. But they’re all reporting progress toward that goal, with TAE and Washington’s Helion Energy working on commercial facilities.

General Fusion, which launched in 2002, is currently operating its Lawson Machine 26, a magnetized targeted fusion demonstration device that’s about half the size of its planned commercial‑scale machine.

The new financial support will fund initiatives to hit essential scientific milestones with the device by the middle of 2028. That includes reaching 100 million degrees Celsius — a target it had earlier set for last year — and achieving the conditions needed to create fusion reactions that produce excess energy.

General Fusion hopes to be able to deploy a commercial fusion machine by around 2035.

“This transaction with Spring Valley positions us with the capital we need to be able to continue operating the Lawson Machine 26 as we pursue really transformative technical milestones that will ultimately put us on a path to the first-of-a-kind plant,” Wilson said.

Getting a significant energy return from tokamak-based nuclear fusion reactors depends for a large part on plasma density, but increasing said density is tricky, as beyond a certain point the plasma transitions back from the much more stable high-confinement mode (H-mode) into L-mode. Recently Chinese researchers have reported that they managed to increase the plasma density in the EAST tokamak beyond the previously known upper Greenwald Density Limit (GDL), as this phenomenon is known.

We covered these details with nuclear fusion reactors in great detail last year, noting the importance of plasma edge stability, as this causes tokamak wall erosion as well as loss of energy. The EAST tokamak (HT-7U) is a superconducting tokamak that was upgraded and resumed operations in 2014, featuring a 1.85 meter major radius and 7.5 MW heating power. As a tokamak the issue of plasma and edge stability are major concerns, even in H-mode, requiring constant intervention.

In the recent EAST findings, the real news appears to be more confirmation of the plasma-wall self-organization (PWSO) theory that postulates that one of the causes behind plasma wall (edge) instability is due to the interaction between plasma dynamics and wall conditions through impurity radiation. By using electron cyclotron resonance heating (ECRH) and/or pre-filled gas pressure this impurity level might be reduced, enabling higher densities and thus exceeding the empirical GDL.

What’s interesting is that the paper also compares EAST and the Wendelstein 7-X (W7-X) stellarator, making the argument that tokamaks can operate in a way that’s more similar to stellarators, though W7-X is of course gifted with the same advantages as every current stellarator, such as no real GDL or the necessity of dealing with H- or L-mode. It’s therefore not surprising that W7-X is so far the most efficient fusion reactor to achieve the highest triple product.

It turns out, that mold is everywhere. The problem is when it becomes too much, as mold infestations can have serious health effects on both humans and animals. Remediation is extremely expensive, too. So there are plenty of benefits to finding mold early. Now, German researchers are proposing an electronic “nose” that uses UV-activated tin oxide nanowires that change resistance in the presence of certain chemicals, and they say it can detect two common indoor mold species.

The nanowire sensors can detect Staachybotrys chartarum and Chaetominum globosum. The real work, though, is in the math used to determine positive versus negative results.

Traditional methods take some sort of physical sample that is sent to a lab and require days to process. However, trained dogs can also smell mold, but as you might expect, there aren’t many dogs trained to find mold. Besides, the training is expensive, you have to maintain the dog all the time, and if the dog knows what kind of mold it is, it can’t say. So an electronic nose that can give fast, specific results is quite attractive.

Even if you don’t care about mold, the data crunching to classify the sensor data has application to many types of sensors. They used training to build multiple models, then they combine the outputs using a regression algorithm to predict the true output. Finally, they use a majority voting technique to combine the results of the model and the regression output.

Could you make a sensor like this? Reading section 4.2 of the paper, it looks like you need a pretty stout set of lab gear to play. But the math ideas are certainly something you could replicate or use as a starting point for your own sensor fusion projects.

Want a deep dive into sensor fusion? You should have been at the Hackaday Superconference a few years ago. Luckily, you can still watch [Christal’s] talk about fusing multiple streams of sensor data.

Seattle startup Avalanche Energy is raising new funding to develop its compact fusion energy devices. A new SEC filing reveals a fresh $14.9 million round.

A company spokesperson declined to comment when contacted by GeekWire.

Avalanche and dozens of companies around the world are vying for scientific breakthroughs that would allow them to generate electricity from fusion reactions on a commercially viable scale. The sun and stars are the masters of fusion, smashing together light atoms under high-pressure, super hot conditions to produce energy.

Avalanche is pursuing a different strategy than many of its competitors, building desktop-sized energy devices and working multiple angles for revenue generation. That includes:

• Using its fusion machine to produce neutrons for customers in industries such as advanced materials science, semiconductor manufacturing, nuclear power and specialized medical treatments.
• The company has a Pentagon contract from the Defense Innovation Unit to develop technology for space propulsion and power generation.
• Last year, the startup landed a $10 million grant from the state to launch FusionWERX, a commercial-scale testing facility for fusion technologies in Eastern Washington.

Avalanche had previously raised $50 million from investors that include Chris Sacca’s Lowercarbon Capital, Founders Fund, Toyota Ventures, Azolla Ventures and others.

The fusion industry produced surprising headlines shortly before Christmas with the announcement of a $6 billion planned merger between Trump Media & Technology Group and California fusion company TAE Technologies.

The partnership aims to site and begin building what it calls the world’s first utility-scale fusion plant this year, with Trump Media committing $300 million in near-term funding. President Trump is the largest shareholder of Trump Media, the publicly-traded parent company of the social media platform Truth Social.

Avalanche is part of a fusion hub in the Pacific Northwest that includes two additional Seattle-area companies working to harness fusion power.

• Helion Energy in July broke ground on what it says will be the first fusion plant to put power on the grid starting in 2028.
• Zap Energy expects in the near future to commission its fifth fusion device, allowing it to continue testing and optimizing the different systems required by the technology.

GreyNoise has observed thousands of requests targeting a dozen vulnerabilities in Adobe ColdFusion during the Christmas 2025 holiday.

The post Adobe ColdFusion Servers Targeted in Coordinated Campaign appeared first on SecurityWeek.

The $6 billion planned merger between Trump Media & Technology Group and California’s TAE Technologies has sent a shock wave through the fusion industry — and is drawing skepticism from competitors in the Pacific Northwest’s fusion hub.

The partnership aims to site and begin building what it calls the world’s first utility-scale fusion plant next year, with Trump Media committing $300 million in near-term funding.

Physicists for decades have pursued fusion energy, a nearly limitless source of carbon-free power produced by smashing together light atoms in conditions hotter than the sun. So far, no one has demonstrated a fusion technology that’s financially viable for putting electricity on the grid, and some experts believe the field is still many years from that goal.

TAE, however, claimed on Thursday that it has cracked the riddle.

“We have the science solved,” Michl Binderbauer, CEO of TAE, told The New York Times. TAE has the engineering ready, he said, but has lacked sufficient capital despite raising $1.3 billion from investors.

President Trump is the largest shareholder of Trump Media, the publicly traded parent company of the social media platform Truth Social. His stake — reportedly worth more than $1 billion — is held in a trust managed by his eldest son

Trump Media’s value spiked nearly 50% following news of the merger, which would make TAE one of the first fusion companies to go public.

Washington competitors push back

TAE’s claims triggered pushback in Washington state, home to several fusion companies racing to commercialize the technology.

Helion Energy in July broke ground on what it says will be the first fusion plant to put power on the grid starting in 2028. Pragav Jain, Helion’s chief financial officer, welcomed the merger news while reasserting the company’s head start.

“This is a positive signal for the industry as a whole,” Jain said via email. “The world needs fusion and we’re seeing strong support both from customers and investors, so it’s not surprising to see deals like this.”

Everett-based Helion has raised more than $1 billion and is actively constructing Orion, its planned commercial facility in Eastern Washington. “We’re leading the way to make fusion a reality,” Jain added.

Zap Energy, a fusion company located down the road from Helion, didn’t provide an official comment on the deal when contacted by GeekWire. But spokesperson Andy Freeberg challenged the assertion that anyone has mastered fusion.

“The science has come a long way over several decades of work and is mature enough to build ventures around, that’s very exciting,” Freeberg said on LinkedIn. “But even a superficial knowledge of the state of the technology will show you it’s far from ‘solved’ and statements like this from someone who obviously knows better are completely disingenuous.”

Zap has $330 million from investors and notched scientific milestones, but has been more cautious in setting its own near-time deadlines for commercialized fusion.

Robin Langtry, co-founder and CEO of Seattle-based Avalanche Energy, which is building smaller-scale fusion devices, praised the deal.

TAE has made “some significant breakthroughs recently” that fusion proponents “should celebrate,” Langtry said via email. He added that the substantial funding needed for fusion infrastructure is tough to raise through venture capital or a traditional IPO.

“In that context a merger with a public company that in principle already has the deep pockets to raise the necessary funds makes a lot of sense,” Langtry added.

RELATED STORIES:

• Helion gives behind-the-scenes tour of secretive 60-foot fusion prototype as it races to deployment
• Inside Zap: Fusion pioneer tries to build ‘a star in a jar’ to unlock abundant clean energy
• Meet the key players in the Pacific Northwest’s fusion energy hub

Paneer Pav Bhaji Dip — A Bold, Cheesy Indian Dip

Paneer Pav Bhaji Dip is the ultimate party starter! This cheesy, spicy, fusion-style dip packs all the bold, buttery, street-food flavors of classic Indian Pav Bhaji-now transformed into a creamy, scoopable appetizer everyone will devour. This Pav Bhaji Dip is perfect for game nights, potlucks, holiday spreads, or anytime you need a quick, crowd-pleasing vegetarian […]

READ:Paneer Pav Bhaji Dip — A Bold, Cheesy Indian Dip

Biscoff-Infused Mysore Pak

Biscoff Mysore Pak (Mysore Pakku) is a modern fusion twist on the classic South Indian sweet. Made with besan, ghee, oil, sugar, and optionally Biscoff butter for a caramel-spiced kick, this rich, aromatic dessert comes together in just 45 minutes - perfect for festive gifting, weekend indulgence, or special celebrations! What Is Mysore Pak Mysore […]

READ:Biscoff-Infused Mysore Pak

Rabdi Cheesecake - Instant Fusion Dessert

This is a showstopper fusion dessert that will WOW your guests! The classic Indian rabdi is reborn as a deconstructed cheesecake - tradition meeting indulgence. Made with creamy ricotta, this Rabdi Cheesecake is ready in just 30 minutes, yet will disappear in seconds when served! Rich with saffron, cardamom, and nuts, this instant Rabdi Cheesecake […]

READ:Rabdi Cheesecake - Instant Fusion Dessert

Easy Dabeli Pizza Recipe – A Fun Indian Street Food Fusion

Imagine a snack that marries the bold flavors of dabeli with the comfort of pizza - that's exactly what this Dabeli Pizza brings to your table. It's loaded with mashed potatoes infused with dabeli masala, spiced peanuts, pomegranate arils, sev, and cheese (or your favorite vegan cheese), all nestled on mini pita breads. Add this […]

READ:Easy Dabeli Pizza Recipe – A Fun Indian Street Food Fusion

Street-Style Chinese Bhel (Vegan Crispy Noodles Salad)

Chinese Bhel is a delicious Indo-Chinese vegan snack made with crispy fried noodles, colorful stir-fried veggies, and bold, tangy sauces. This quick and easy Indian-Chinese crispy noodles salad comes together in just 45 minutes - perfect for a fun appetizer, potluck, or party snack. This fusion recipe shows you exactly how to make crispy noodles […]

READ:Street-Style Chinese Bhel (Vegan Crispy Noodles Salad)

  We all look forward to real food on Super Bowl day, don’t we??? Chicken wings, nachos, pizzasss, chipsss. You can fry ’em, bake ’em, grill ’em, it’s your call. Here are some recipe ideas, plan ahead and awe your guests with your delicious spread! Pizza Recipes Ground Beef pizza with homemade pizza crust: Hands […]

The post Best Super Bowl Recipe Ideas appeared first on Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen.

The coastal regions of India where sea-food is fresh and abundant, revel for their wide variety of fish curries and each is one of a kind. With the use of fresh ground coconut, fragrant curry leaves, cumin, fenugreek and other spices in various combinations, different types of curries are made and each community has its own special curry to offer.
This is an easy version of fish curry that I created as I was feeling lazy and wanted to eat fish but something quick without using onions. So made this in tomato chutney style et voilà it was sensational!

Ingredients:
1 whole trout fish 1 lb
2 large tomatoes chopped
2-4 small green chillies
1/4 tsp turmeric powder
1 tsp red chilli powder
1 tsp roasted cumin & fenugreek powder
1/2 tsp mustard seeds
2 dried red chillies
2 garlic cloves
1/4 cup chopped cilantro
A few fresh curry leaves
4 tbs olive/canola oil

Instructions:
1. To clean descale the fish, rub salt on the skin to remove the slime and rinse under running water well. Then scrape the shiny white and black skin with a paring knife and rinse again till all the slime is off and the scales are removed.
2. Cut into steaks or fillets, drain and keep aside.
3. Add oil to the pot on medium heat. When hot enough throw in the dried red chillies and mustard seeds. As they begin to crackle, toss in the crushed garlic cloves, slit green chillies and curry leaves.
4. Immediately add the chopped tomatoes, salt, turmeric, roasted cumin fenugreek and red chilli powder and mix well. Cook till the tomatoes soften and blend well in the masala. Sprinkle a little water from the sides, and simmer for 2 minutes.
5.Now gently drop the trout pieces one by one into the curry leaving enough space between them. Pour in half a cup of water from the sides, give the pot a gentle shake by holding it with kitchen mitts or gloves then Let it cook on medium heat till the curry starts bubbling.
6. Turn down the heat, cover the pot with a lid and let it simmer for 5 minutes or until the oil rises on top and the curry aroma hits your nose making your mouth water.
7. The trout curry is now ready to enjoy with steamed rice or rice hoppers or rice paashtis (soft rice tacos)

Print

Tomato Trout Curry - Chutney Style!

The coastal regions of India where sea-food is fresh and abundant, revel for their wide variety of fish curries and each is one of a kind. With the use of fresh ground coconut, fragrant curry leaves, cumin, fenugreek and other spices in various combinations, different types of curries are made and each community has its own special curry to offer. This is an easy version of fish curry that I created as I was feeling lazy and wanted to eat fish but something quick without using onions. So made this in tomato chutney style et voila it was sensational!

Course Dinner, Lunch, Main Course

Cuisine South indian Cuisine

Keyword fish curry, how to cook trout, tomato fish curry, Trout Fish Curry

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 servings

Author Fouzia

Ingredients

• 1 whole trout fish 1 lb
• 2 large tomatoes chopped
• 2-4 small green chillies
• 1/4 tsp turmeric powder
• 1 tsp red chilli powder
• 1 tsp roasted cumin & fenugreek powder
• 1/2 tsp mustard seeds
• 2 dried red chillies
• 2 garlic cloves
• 1/4 cup chopped cilantro
• A few fresh curry leaves
• 4 tbs olive/canola oil

Instructions

• To clean descale the fish, rub salt on the skin to remove the slime and rinse under running water well. Then scrape the shiny white and black skin with a paring knife and rinse again till all the slime is off and the scales are removed.
• Cut into steaks or fillets, drain and keep aside.
• Add oil to the pot on medium heat. When hot enough throw in the dried red chillies and mustard seeds. As they begin to crackle, toss in the crushed garlic cloves, slit green chillies and curry leaves.
• Immediately add the chopped tomatoes, salt, turmeric, roasted cumin fenugreek and red chilli powder and mix well. Cook till the tomatoes soften and blend well in the masala. Sprinkle a little water from the sides, and simmer for 2 minutes.
• Now gently drop the trout pieces one by one into the curry leaving enough space between them. Pour in half a cup of water from the sides, give the pot a gentle shake by holding it with kitchen mitts or gloves then Let it cook on medium heat till the curry starts bubbling.
• Turn down the heat, cover the pot with a lid and let it simmer for 5 minutes or until the oil rises on top and the curry aroma hits your nose making your mouth water.
• The trout curry is now ready to enjoy with steamed rice or rice hoppers or rice paashtis (soft rice tacos)

You may also like:

The post Tomato Trout Curry – Chutney Style! appeared first on Mama's Secret Recipes.

 Cheela or Besan ka cheela is a popular brekfast  in North India made from gramflour known as Besan . There are many variants in making cheela ,can be plain with just basic spices used for flavoring or we can add in some finely chopped veggies and make it a healthier version .

Cheela makes for a very filling breakfast and also a perfect lunch box option.  Gramflour is certainly a magic ingredient which makes the recipe absolutely delicious and tasty . This morning it was raining and chilly making us want to indulge in something that would pep us up for the day and we dint want to have anything deep fried ,so that's how this healthy breakfast was made .

Pin me 

Rasmalai Tres Leches Cake is the fusion version of the Mexican Tres Leches Cake. This is a super soft, moist and melt in the mouth cake. The ultimate perfect dessert for the festive season, mashup of Indian rasmalai and Mexican tres leches. If you love soft moist or fusion cake, then I’m sure you’ll absolutely love this one!

Vanilla sponge cake is soaked in rasmalai flavored mixture of three milk. It is then topped with vanilla whipped cream frosting. Here a fusion touch is given by adding rasmalia flavors in the milk mixture by adding cardamom, saffron and garnish the cake with pistachios, dried rose petals and saffron.

The cake taste amazing with rasmalai flavor blasting in every bite. It just taste like rasmalai and it was a melt in mouth dessert. Everyone in the home love this rasmalai flavored tres leches cake.

They are easy to make and perfect to bring to potlucks and parties.

Making tres leches has been on my to-do list from a while now. I came across a festive recipe contest using nestle milkmaid (condensed milk). That is when I decided to try my hands on tres leches and giving it a fusion touch. So making a rasmalai flavored tres leches seems perfect to try something new for the festive season. I decided to go fusion and hence this rasmalai tres leches was created.

WHAT IS TRES LECHES?

Tres Leches literally means three kinds of milk. Tres Leches cake is a ultra light vanilla sponge cake soaked in three different types of milk – whole milk, evaporated milk and condensed milk. A tres leches cake is very light with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk. It’s popular in Mexico and Latin America and throughout the United States as it’s often available at Mexican restaurants.

WHAT IS RASMALAI?

Rasmalai is a very popular and favourite Indian dessert. Almost all Indian love this dessert. For Indians this dessert needs no introduction. But for those not aware,  here’s a brief description. Rasmalai is made of homemade paneer/cottage cheese by curdling the milk. The curdled milk is sharped into balls which is then cooked in sugar syrup and then further soaked in sweetened evaporated milk which is flavored with saffron and cardamom.

Are you a big fan of desserts with an Indian twist? Then you should also check out my Mawa Pistachios Cake, Rasmalai Tart and Black Rice Pudding Tartlets.

COMPONENTS OF EGGLESS RASMALAI TRES LECHES CAKE

THE SPONGE

My vanilla sponge for making this tres leches is eggless but traditionally, a tres leches is made with eggs especially egg whites which result in airy, bubble and whitish sponge. I’ve made an eggless version which is equally good! I make this sponge using yogurt and baking soda- which acts as a perfect substitute for eggs! It is light, fluffy, and gets perfectly soaked in the milk mixture.

THE MILK MIXTURE

This milk mixture is the essence of our rasmalai tres leches. The sponge is infuse with three types of milk flavored with the goodness of saffron and cardamom. I infuse the three milks with saffron and cardamom powder to give  a rasmalai flavor.

TOPPING

Topping is simple whipped cream frosting. Then garnished with pistachios, kesar(saffron strands) and dried rose petals.

INGREDIENTS THAT GOES INSIDE THE RASMALAI TRES LECHES CAKE:

For measurements, see the recipe card below.

INGREDIENTS FOR SPONGE
All purpose flour
Baking powder
Salt
Baking soda
Curd / Yogurt
Sugar
Oil
Whole milk
Vanilla essence

INGREDIENTS FOR MAKING THE MILK MIXTURE

● Whole milk – used full fat milk.
● Evaporated milk (You can use fresh cream or heavy cream if you’re not able to source the evaporated milk).
● Condensed milk – Used nestle milkmaid. You can also use homemade condensed milkmaid.
● Cardamom powder – You can use cardamom pods if you dont have the powder. Pound them and add.
● Saffron – Use good quality saffron for rich flavor and colour.

The Rasmalai liquid is made with three types of milk- whole milk, evaporated milk and condensed milk. This milk mixture is further infused with saffron and cardamom powder to give a rasmalai flavor. Hence the rasmalai tres leches has so much flavor and adds a perfect flavor and texture to the cake.

INGREDIENTS FOR TOPPING
● Whipping cream (heavy cream)
● Pistachios chopped
● Saffron strands
● Dried rose petals

PROCESS OF MAKING EGGLESS RASMALAI TRES LECHES

● Start by Baking the sponge cake following the recipe.
● While the cake is baking, make the rasmalai flavored milk mixture.
● Once the cake is baked remove from oven, allow to cool down a bit and prick the cake all over with a fork.
● Pour the milk mixture, making sure it covers the entire cake.
● Allow the cake to set for atleast 1-2 hour.
● Whip the cream untill stiff peak.
● Pipe or spread the whipped cream and garnish it with chopped pistachios, dried rose petals and saffron strands.

HOW TO MAKE EGGLESS RASMALAI TRES LECHES:

This section shows how to make eggless rasmalai tres leches cake, with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of rasmalai tres leches cake for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

Rasmalai Tres Leches Cake Video Tutorial

HERE’S A STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE EGGLESS RASMALAI TRES LECHES

MAKING THE CAKE:

Pre -heat the oven to 180° C for 10 minutes. Grease and line 7 inches square cake pan with parchment paper.

In a mixing bowl add in the curd and baking soda. Whisk well and keep aside for 5 minutes to foam up.

Now add in sugar, oil, vanilla essence and milk in the same mixing bowl. Mix together until well combined.

Sift in the flour, baking powder, salt and sieve them.

Gently fold mix until everything is well combined and form a smooth batter without lumps. Do not over mix at this stage.

Transfer the batter to the prepared cake pan and tap the pan to release any air bubbles.

Bake at preheated oven at 180° C for 30-35 minutes or until a skewer inserted in the center comes out clean.

MAKING THE MILK MIXTURE:

Meanwhile make the milk mixture.  In a mixing bowl add in warm milk, saffron strands, cardamom powder, heavy cream and milkmaid (condensed milk). Whisk well until well combined. Your rasmalai flavored tres leches is ready.

MAKING THE WHIPPED CREAM:

In a mixing bowl add in the chilled whipping cream.

With electric hand beater start beating the cream on low-medium speed for 1-2 minutes. Your cream will start to thicken but not fluffy or peaks.

Increase the speed to medium and continue to beat the cream about 1-2 minutes. Your cream will starting forming soft peaks.

Increase the speed to high and beat until you get a stiff peak approximately a minute or little more. Your whipped cream is ready.

SOAKING AND DECORATING:

Take the cake out of the oven and allow to stand for 5-10 minutes.

Now prick it with a skewer or fork all over.

Pour the milk mixture on the cake and tilt the pan so that the milk covers the entire cake. You can do in 2-3 batches allowing the cake to absorb the milk mixture nicely.

Let it set in the fridge for 1-2 hours and then decorate the cake with whipped cream.

Garnish with pistachios, rose petals and saffron strands. Cut into slices, drizzle some milk mixture and serve.

TIPS FOR MAKING PERFECT EGGLESS RASMALAI TRES LECHES

● All ingredients to be at room temperature for baking the sponge.
● Always bake at preheated oven so don’t forget to preheat your oven before starting to bake.
● It is important to line your baking tin with parchment paper. If you don’t have parchment paper, you can brush the pan well with oil or butter.
● Pour the milk mixture onto the cake while it is still warm. Allow the cake to stand for few minutes after taking out from the oven and then pour the milk mixture.
● Don’t forget to prick the cake before adding the milk mixture. You poke holes into the cake before pouring over the syrup so every bite is decadently moist.
● Pour the milk mixture and tilt the pan so that the entire cake is covered with the milk.
● Soak the cake well with the milk mixture. It is best to pour the milk in batches so the cake absorb the milk nicely.
● Once the cake is topped with cream allow the rasmalai tres leches to set in the fridge for sometime, doing this will allow the cream to set well and you get a clean cut.

RECIPE CARD

Print

Eggless Rasmalai Tres Leches Cake

Rasmalai Tres Leches Cake is the fusion version of the Mexican Tres Leches Cake. This is a super soft, moist and melt in the mouth cake. The ultimate perfect dessert for the festive season, mashup of Indian Rasmalai and Mexican Tres Leches cake. If you love soft moist or fusion cake, then I'm sure you'll absolutely love this one!

Course Dessert, fusion dessert

Cuisine American, Mexican

Keyword fusion dessert, mexican tres leches, Rasmalai flavor, tres leches

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Servings 9

Author Akum Raj Jamir

Equipment

• OTG
• 240 ml measuring cup set
• Mixing bowl
• Spatula
• hand whisk
• electric hand beater
• 7 inches rectangle cake tin

Ingredients

For Sponge Cake:

• 1 cup All purpose flour (128 grams)
• 1 teaspoon  baking powder
• ¼ teaspoon  salt
• ½ teaspoon  baking soda
• ½ cup curd/yogurt (120 grams)
• ½ cup sugar (100 grams)
• ¼ cup oil (60 ml)
• ½ cup whole milk (120 ml)
• 1 teaspoon  vanilla essence (5 ml)

For Milk Mixture:

• ¾ cup whole milk (180 ml)
• ½ cup evaporated milk or cream (120 ml)
• 200 grams condensed milk (I used Nestle milkmaid)
• ½ teaspoon  cardamom powder
• a pinch  saffron (10-15 strands)

For Topping:

• ½ cup heavy cream (whipping cream)
• 2 tablespoon  pistachios chopped
• 1 tablespoon  dried rose petals
• few strands saffron 

Instructions

Making The Cake:

• Pre -heat the oven to 180° C for 10 minutes. Grease and line 7 inches square cake pan with parchment paper.
• In a mixing bowl add in the curd and baking soda. Whisk well and keep aside for 5 minutes to foam up.
• Now add in sugar, oil, vanilla essence and milk in the same mixing bowl. Mix together until well combined.
• Sift in the flour, baking powder, salt and sieve them. 
• Gently fold mix until everything is well combined and form a smooth batter without lumps. Do not over mix at this stage.
• Transfer the batter to the prepared cake pan and tap the pan to release any air bubbles. 
• Bake at preheated oven at 180° C for 30-35 minutes or until a skewer inserted in the center comes out clean.

Making The Milk Mixture:

• In a mixing bowl add in warm milk, saffron strands, cardamom powder, heavy cream and milkmaid (condensed milk). Whisk well until well combined. Your rasmalai flavored tres leches is ready.

Making The Topping:

• In a mixing bowl add in the chilled whipping cream
• .With electric hand beater start beating the cream on low-medium speed for 1-2 minutes. Your cream will start to thicken but not fluffy or peaks.
• Increase the speed to medium and continue to beat the cream about 1-2 minutes. Your cream will starting forming soft peaks. 
• Increase the speed to high and beat until you get a stiff peak approximately a minute or little more. Your whipped cream is ready.

Soaking And Decorating:

• Take the cake out of the oven and allow to stand for 5-10 minutes.
• Now prick it with a skewer or fork all over.
• Pour the milk mixture on the cake and tilt the pan so that the milk covers the entire cake. You can do in 2-3 batches allowing the cake to absorb the milk mixture nicely.
• Let it set in the fridge for 1-2 hours and then decorate the cake with whipped cream.
• Garnish with pistachios, rose petals and saffron strands. Cut into slices, drizzle some milk mixture and serve.

Video

Notes

1. All ingredients to be at room temperature for baking the sponge.
2. Always bake at preheated oven so don't forget to preheat your oven before starting to bake.
3. It is important to line your baking tin with parchment paper. If you don’t have parchment paper, you can brush the pan well with oil or butter.
4. Pour the milk mixture onto the cake while it is still warm. Allow the cake to stand for few minutes after taking out from the oven and then pour the milk mixture. 
5. Don’t forget to prick the cake before adding the milk mixture. You poke holes into the cake before pouring over the syrup so every bite is decadently moist. 
6. Pour the milk mixture and tilt the pan so that the entire cake is covered with the milk.
7. Soak the cake well with the milk mixture. It is best to pour the milk in batches so the cake absorb the milk nicely.
8. Once the cake is topped with cream allow the rasmalai tres leches to set in the fridge for sometime, doing this will allow the cream to set well and you get a clean cut. 

HOW TO STORE RASMALAI TRES LECHES CAKE?

This cake needs to be stored in the refrigerator. Cover the cake, to help keep in the moisture, and store in the fridge.

HOW LONG CAN THIS CAKE BE STORED?

This cake can be stored in the refrigerator for up to 3-4 days. It is best when eaten within 2 days.

CAN I FREEZE THIS RASMALAI TRES LECHES?

Yes!! You can freeze this cake but without soaking and the frosting. Before you drench it with the milk mixture. So once the cake has been baked, you can wrap with cling film and place in a airtight container or zip lock bag and freeze it for upto 3 months. Then when you are ready to use, bring to room temperature, drench with the milk mixture, let it soak for few hours and then top with the whipped cream.

YOU MIGHT ALSO LIKE

■ Banana Walnut Cake
■ Banana Nut Bread
■ Whole Wheat Carrot Cake
■ Whole Wheat Chocolate Cake
■ Apple Cinnamon Cake
■ Moist Orange Cake
■ Double Chocolate Coffee Cake
■ Eggless Chocolate Sponge Cake
■ Chocolate Banana Caramel Cake
■ Chocolate Wine Fruit Cake
■ Chocolate Ganache Cake
■ Christmas Fruit Cake ■ Eggless Lamingtons
■ Dutch Truffle Cake
■ Eggless Pineapple Cake
■ Glazed Orange Bundt Cake
■ Tutti Frutti Cake
■ Custard Powder Cake

Well, if you make this eggless rasmalai tres leches cake recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

For continuous coverage, we push out major Detectify security updates every two weeks, keeping our tool up-to-date with new findings, features and improvements sourced from our security researchers including the Detectify Crowdsource community.

The post Detectify security updates for 10 January appeared first on Detectify Blog.