Rose milk cake recipe, Rose tres leches cake

Note

* 1 cup = 235 ml

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

1. In a bowl add 1/2 cup milk and sharbath/ rose syrup. Mix well and keep it aside. Preheat oven at 350F/ 180C.
   
2. 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.
   
3. Now to the yolks add sugar and beat well with whisk until combined and creamy.
   
4. 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.
   
5. 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.
   
6. 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.
   
7. Meanwhile let’s prepare milk mixture by combing milk, condensed milk, rose syrup/ sharbath and cream. Mix everything well and keep it aside.
   
8. 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.
   
   
9. 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.
   
10. 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.