Rose milk cake recipe, Rose tres leches cake

Rose milk tres leches cake is a soft, spongy and scrumptious rose milk cake prepared by soaking rose flavored cake in sweetened rich rose milk mixture which is later topped with whipping cream, pistachios and rose petals. In simple words as the title says this is a rose milk flavored cake perfect for the season and a must have/ perfect EID delicacy. I really wanted to try this cake since 2019 when one of my friend posted a story of her having this lip smacking cake in Dubai, soon happened the pandemic and totally forgot about this cake. Since I was reminded of my rose milk post from the blog thought to make this pink beauty for Eid and it was truly a great hit at home.

Yes as it sounds and looks delicious it takes little extra time to prepare than the usual cake but is surely worth the wait. You might need ingredients like condensed milk, whipping cream and dry rose petals to be bought from store but all the other ingredients are basic ones that is always available in our pantry. Also I have not used any artificial food color in the cake instead used good quality sharbath for that appetizing color. I have prepared few other recipes with rose syrup like this:

I have made Rose milk cake a little less sugary as the sweetened milk mixture and sugar from frosting/ whipping cream will not over sweeten the cake. So kindly adjust the sugar quantity according to your liking. This recipe yields medium sized square shaped 4 tres leches pieces or 8 rectangle shaped pieces so double or triple quantity as per the number of people. So let’s get to the making of Rose tres leches cake!!

Rose milk cake recipe, Rose tres leches cake

2021-05-12 23:25:22

Serves 4

Prep Time

2 hr

Cook Time

25 min

Total Time

2 hr 25 min

Prep Time

2 hr

Cook Time

25 min

Total Time

2 hr 25 min

Ingredients

1. All purpose flour/ Maida – 1/2 cup
2. Sugar – ¼ to 1/3 cup
3. Egg – 1
4. Unsalted Butter – 3 + 1 tbsp (room temperature)
5. Milk – ½ cup
6. Rose syrup/ Sharbath – 1 tbsp
7. Baking soda – ¼ tsp
8. Baking powder – ½ tsp
9. Pistachios – 1 tbsp (chopped, for garnish)
10. Dry rose petals – 1 tsp (garnish)

For the milk mixture

1. Milk – 1 cup
2. Condensed milk – ¼ cup
3. Cream – 3 tbsp
4. Rose syrup/ Sharbath – 1 tbsp

For frosting

1. Whipping cream – ¾ cup
2. Powdered sugar – ¼ cup

Note

* 1 cup = 235 ml

Instructions

In a bowl add 1/2 cup milk and sharbath/ rose syrup. Mix well and keep it aside. Preheat oven at 350F/ 180C.
In a bowl break 1 egg, only yolk in one bowl and transfer the whites to other bowl.
Now beat the egg whites using hand blender until you see peaks like the one shown in picture. Thus should take bout 2 minutes.
Now to the yolks add sugar and beat well with whisk until combined. Now to this mixture add meted butter. Mix well
Now to the egg mixture add maida/ all purpose flour, baking soda and baking powder. Mix well.
Now add the rose milk mixture and combine it well to form a smooth cake batter.
Finally add the egg whites that we whisked, incorporate it using fold method. Do not mix it vigorously as the air bubbles / fluffiness will be lost.
Grease a square baking tray with little butter. Now pour the batter onto the greased tray and place it in the preheated oven and bake it for 25 minutes. Every oven is different so if it is not baked in 25 minutes bake it for some more time. When the cake looks done with brown sides insert a toothpick in the center of the cake, if it comes out clean the cake is done, if it has some batter then bake for some more time. When done take the cake out of the oven. Invert the baking tray and take the cake out. Place the cake on a cooling rack for it cool down.
Meanwhile let’s prepare milk mixture by combing milk, condensed milk, rose syrup/ sharbath and cream. Mix everything well and keep it aside.
When the cake is completely cooled down prick the cake with toothpick to make as many holes as possible so that the milk mixture gets inside the cake and soaks it well. After you have poured the milk mixture refrigerate the cake for an hour.
In a wide bowl ¾ cup cream. Using a hand blender beat the cream adding gradually powder sugar in it while beating. Whip until it looks light and thick in consistency.
Now spread the whipped cream frosting onto the cake and make designs as you like. You can also pipe designs as you like. Make sure spread whipping cream layer with atleast 1/2 inch thickness works great for this particular cake both in looks and taste. Finally garnish the cake with chopped pistachios and dry rose petals. Slice it and relish it.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Rose tres leches cake with step by step images

In a bowl add 1/2 cup milk and sharbath/ rose syrup. Mix well and keep it aside. Preheat oven at 350F/ 180C.
In a bowl break 1 egg, only yolk in one bowl and transfer the whites to other bowl. Now beat the egg whites using hand blender until you see peaks like the one shown in picture. This should take about 1 to 2 minutes.
Now to the yolks add sugar and beat well with whisk until combined and creamy.
Now to this mixture add meted butter. Mix well. Now to the egg mixture add maida/ all purpose flour, baking soda and baking powder. Mix well. Now add the rose milk mixture and combine it well to form a smooth cake batter.
Finally add the egg whites that we whisked, incorporate it using fold method. Do not mix it vigorously as the air bubbles / fluffiness will be lost.
Grease a square baking tray with little butter. Now pour the batter onto the greased tray and place it in the preheated oven and bake it for 25 minutes. Every oven is different so if it is not baked in 25 minutes bake it for some more time. When the cake looks done with brown sides insert a toothpick in the center of the cake, if it comes out clean the cake is done, if it has some batter then bake for some more time. When done take the cake out of the oven. Invert the baking tray and take the cake out. Place the cake on a cooling rack for it cool down.
Meanwhile let’s prepare milk mixture by combing milk, condensed milk, rose syrup/ sharbath and cream. Mix everything well and keep it aside.
When the cake is completely cooled down prick the cake with toothpick to make as many holes as possible so that the milk mixture gets inside the cake and soaks it well. After you have poured the milk mixture refrigerate the cake for an hour.
In a wide bowl ¾ cup cream. Using a hand blender beat the cream adding gradually powder sugar in it while beating. Whip until it looks light and thick in consistency.
Now spread the whipped cream frosting onto the cake and make designs as you like. You can also pipe designs as you like. Make sure to spread whipping cream layer at least 1/2 inch thickness works great for this particular cake both in looks and taste. Finally garnish the cake with chopped pistachios and dry rose petals. Slice it and relish it. Refrigerate the leftover cake and it will be good for 2 to 3 days.