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Eggless Rose Tres Leches Cake

Yields8 ServingsPrep Time15 minsCook Time35 minsTotal Time2 hrs

As gorgeous and pretty as this cake looks, trust me, it tastes even better. Just imagine a soothing light pink colour, rose flavoured sponge, soaked in and served with deliciously flavoured rose milky, creamy syrup. The beauty of this cake it that I have made sure to balance the sweetness of the cake and the soaking syrup and of course the whipped cream frosting on top is like a cherry on the cake!! I don’t want you to drool anymore, so let’s start with the recipe.

Ingredients for the Cake Base
 120 g All Purpose Flour
 1 tsp Baking Powder
 ¼ tsp Baking Soda
 1 pinch Salt
 60 g Neutral Flavoured Oil
 60 ml Milk
 120 g Castor Sugar
 120 g Curd
 1 tsp Rose Essence Optional
 Pink Food Colour As Needed
 1 ½ tbsp Rose Sherbet or Syrup
Ingredients for the Soaking Syrup/ Liquid
 150 g Milk
 150 g Condensed Milk
 120 g Amul Fresh Cream
 1 ½ tbsp Rose Sherbet/ Syrup
 Pink Food Colour as needed
Ingredients for the Frosting
 150 g Whipping Cream measure before whipping
 Chopped Pistachio as needed
 Rose Petals As Needed (Fresh organic desi gulaab or Dry Petals)
1

  1. Preheat the oven to 170 degrees.
  2. Line a 6 or 8 inch square/ oval/ round tin/ glass dish with parchment paper or line with oil and dust with flour.
  3. Sift together all dry ingredients, flour, baking powder, baking soda and salt.
  4. Take the oil, milk, castor sugar and curd in another bowl and whisk using a hand beater or hand whisk for 1 minutes.
  5. Add in the rose sherbet or rose essence and mix well.
  6. Now add the dry bowl ingredients into the wet bowl and using a spatula, cut and fold the dry ingredients into the wet or use a whisk and mix well.
  7. Add in the pink colour to achieve your desired pink colour. Do not over mix, combine till you have a lump free smooth batter.
  8. Transfer the entire batter into the lined tin, making sure the batter is evenly spread out.
  9. Bake in a preheated oven, with both rods on and in make sure the tin when placed is in the centre of the oven, for 30-40 minutes or until a skewer inserted in the centre comes out clean.
  10. While the cake is baking, prepare your soaking liquid/ syrup.
  11. Whisk together, amul cream, milk and condensed milk till all combined well. Store in the refrigerator till ready to use.
  12. Also you can whip the whipping cream (see video for reference).
  13. Once the cake it done, cool on a cooling rack while it is still in the tin for about 10 minutes. In case serving on the same pan and you have used the parchment paper, turn it out onto a chopping board and remove the parchment paper.
  14. If serving it in another serving dish, turn over, cool covered on the cooling rack and then transfer into the dish you want to serve in. Let the cake sit covered at room temperature.
  15. An hour before serving, pour 1/2 of your soaking liquid onto the cake (you can poke little holes if needed on the top of the cake, or you can place it upside down while prepping the dish).
  16. Pipe or smear the whipping cream using any design you prefer. Garnish with chopped pistachios and rose petals.
  17. Serve chilled with the remaining cold soaking liquid.

Rose Tres Leches Cake (Rose Milk Cake)

Notes
2

  1. All ingredients to be at room temperature
  2. Watch the video to understand the techniques of all the 3 steps.
  3. The sponge can be made a day prior and used when needed.
  4. The sponge with absorb the liquid better if slightly warm. Make sure to poke small holes or use the bottom side up while pouring the liquid for better absorption.
  5. Baking time will vary depending on the shape and size of the tin used.
  6. Highly recommend watching the video for better understanding of the process.
  7. You can adjust the sweetness of the cake by increasing or decreasing the condensed milk quantity in the soaking liquid and replacing with milk/ cream instead.
  8. Best served chilled.

Nutrition Facts

0 servings

Serving size

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