Rose Milk Cake recipe / Eggless Rose Tres leches cake

on


Introduction:
Milk cake also known as tres leches cake is a popular cake in Mexico and Latin America. Tres leches literally means three milks ( whole milk ,condensed milk and evaporated milk).In this recipe  tres leches cake is made with a twist,  by adding rose flavoured milk. Rose milk cake is a super soft sponge cake flavoured with rose syrup , soaked in  rose milk and topped with whipped cream.  Do try this recipe and give us your feedback…..
Cuisine: International
Recipe category: Cakes and bakes, dessert
Prep time: 15 mins
Cooking time: 50 mins
Serves: Makes a 6 inch cake
Ingredients:

 For Cake:

Curd / yogurt
1/2 cup / 125 ml
Sugar 
 1/2 cup / 100 Gms (powdered)
Refined oil (any neutral flavored oil)
1/4 cup / 60 ml
All purpose flour / Maida
1 +1/4 cups / 156 Gms
Baking powder
1+1/4 tsp
Baking soda
1/2 tsp
Salt 
a pinch 
Milk
1/2 cup / 125 ml
Rose syrup
3 tbsp
For Rose milk:

Milk
1/2 cup / 125 ml
Sweetened condensed milk
3 tbsp
Rose syrup
1 tbsp
For cream:

Whipping cream
1 cup / 240 ml
Icing sugar
2 tbsp (optional)
For garnishing:

Few chopped pistachios

Rose syrup
1/2 tsp
Method:
Cake baking:
  1. In a mixing bowl add curd/yogurt, powdered sugar, oil and mix well. Place a sieve on top of the bowl and add all purpose flour/Maida, baking powder, baking soda and salt.
  2. Sift the flour. Mix the wet and dry ingredients together with a whisk. Add milk to it and whisk without any lumps
  3. Add rose syrup and mix well. Pour the cake batter into a prepared cake tin and tap the tin once or twice over the kitchen counter top
  4. Bake in a preheated oven (preheat at 180 degree C -10 mins) at 180 degree C for 20 -25 mins
  5.  After the baking time, check by inserting a tooth pick (the tooth pick must come out clean)
  6. Once baked, remove the cake from cake tin and allow it to cool completely

Rose milk preparation:
  1. Add milk, condensed milk and rose syrup into a small bowl and mix well. Rose milk is ready

Assembling the cake:
  1. Place the cake in the same baking pan .Make small holes on top of the cake using a skewer or fork
  2. Pour the rose milk all over it (gently).Leave the cake in the fridge for atleast 15 mins

Whipping cream:
  1.  Add whipping cream ( chilled ) to a deep bowl ( chilled) .Place this bowl on a larger bowl with few ice cubes and whip the cream until firm ( the whisk must also be chilled )…If using a electric beater it  will take around 5 to 6 mins on medium speed .
  2. Remove the cake from the fridge and spread the whipped cream evenly on top of it .Sprinkle few chopped pistachios and drizzle a little rose syrup on top of it..And your rose milk cake is ready to serve

Notes :
  • Add whole milk (while making rose milk) for richer taste
  • I have applied a thin layer of whipped cream on the cake but you can apply a thick layer of whipped cream
  • Give time  for the cake to absorb the milk ( atleast 15 mins – 1 hour)
  •  As soon as the cake cools down put it back in the  same cake pan , make holes and pour the       rose milk ( This helps you to pour the rose milk more easily and the cake will absorb it more      evenly) 
  •  Adding icing sugar to whipping cream is optional 

Comments

Post a Comment