Eggless Rose Tres Leches /Rose Milk Cake
Milk Cake, also known as Tres Leches Cake is a sponge cake soaked in milk, topped with whipping cream and another serving of sweet milk.
Middle Eastern desserts are some of the best in the world, with their floral syrups, nutty textures and warm spices. But when it comes to cake, my absolute favourite is tres leches, a Latin sponge cake soaked in three milks giving it a moist and luxurious pudding-like texture. The way the viscous, sweet milk permeates the cake reminds me so much of how Middle Eastern sweets are often doused in sticky, floral-scented qater or simple syrup. Eggless Rose Tres Leches Cake
1.All purpose flour-1 1/4 cup
Corn flour-2 tbsp
Baking powder-1 tsp
Baking soda-1/4 tsp
Salt-1/4 tsp
Sieve together all the above ingredients thrice and keep it aside.
2.Yoghurt-1/3 cup
Sugar-3/4 cup
Canola Oil-1/4 cup
Whisk together the sugar and yoghurt with a whisk or beater.Add in the oil little by little and whisk in.
3.Milk-1/2 cup
Pink Food Color-2-3 drops
Rose water-1 tsp
Or Rose essence-1/2 tsp
Add the color and Rose water or essence to the milk and stir in.
Now add the set aside flour mixture in 3 batches and the milk mixture in two batches starting and ending with flour mixture.Gently fold in with a whisk.
Note: If the batter is thick you can add a tbsp of milk to loosen it a bit.
Pour the cake batter into a 7” square pan lined with parchment paper and bake in a preheated oven at 180 C for 20-25 minutes or until the skewers inserted at the center comes out clean.My cake was done in 23 minutes.This may vary from oven to oven and the cake pans you are using.
For the Rose Milk Syrup
4.Milk-3/4 cup (preboiled )
Condensed milk-1/2 cup
Whipping cream -1/2 cup( I used Almarai whipping cream)
In a bowl mix together all the above ingredients and refrigerate it.
Remove the cake and once it’s cooled little bit,using a fork or skewer. make holes all over the cake ensuring the holes reach all the way through the cake – don't be shy with the fork, make sure you cover the whole cake in holes so the syrup can really soak in well.
Pour 80% of the mixture evenly over the cake, and store the remainder in the fridge to use when serving – don't panic if it looks like your cake is swimming in syrup, this is exactly what we want so the cake becomes nice and moist
Place the cake into the fridge and allow it to cool for at least an hour before serving
To make the whipped cream icing
5. Whipping cream-1 cup
Sugar powder-3-4 tbsps
Vanilla essence-1/2 tsp
I used a dairy whipping cream with 35 % fat content .U can use nondairy whipping cream too. Add sugar only if your whipping cream isn’t sweet.
Whisk together all of the ingredients into a bowl.
You can either spread the icing equally over the whole cake, or you can cut individual slices and pipe your icing onto the slices over the cake.
I spread a thin layer of cream on the cake .Then added few drops of food coloring to the piping bag and filled it with the remaining whipped cream so that I could get streaks of pink in the cream.Then piped designs over the top.
Top with chopped pistachios and rose petals.
When serving, pour some of the remaining syrup around the plate to allow more syrup to soak into the cake.
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