ROSE MILK CAKE /EGGLESS ROSE TRES LECHES CAKE

ROSE MILK CAKE /EGGLESS ROSE TRES LECHES CAKE

BY DISHA LAHORI

The spanish words “Tres leches” translates to “three milks” in English, so it’s just a simple (dry) cake, which is baked then soaked in a generous milk mixture.

In the 1930’s when the Nestle Company opened up plants in Mexico during World War II, a recipe for Tres Leches was printed on the outside of the evaporated milk, condensed milk and cream cans. Nestle is held responsible for taking the Tres Leche Cake mainstream.

Tres Leches is a popular authentic Mexican cake. Nicaragua is one of the countries where tres leches cake has become popular.

A tres leches cake, also known as pan tres leches, is a sponge cake—in some recipes, a butter cake—soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. When butter is not used, tres leches is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk.

 Dense, moist “three milks” cake topped with a cloud of vanilla whipped cream. What makes it unusual is that after baked, it is perforated and soaked in a mixture of three different milk products: evaporated milk, sweetened condensed milk, and whole milk or heavy cream, hence the name Tres Leches.

Does Tres Leches Cake Need to be Refrigerated? This is one cake that you’ll want to keep in the refrigerator. First of all, it just tastes really good when it’s cold. But because of the milks and because of the whipped cream topping, you’ll need to keep this cake in the refrigerator until you are ready to serve it.

Rose Milk cake or Tres Leches Cake is rose flavored sponge cake soaked in rose flavored milk and topped with whipped cream. Rose Milk Cake or Tres Leches Cake is a super moist, sponge cake soaked in rich rose flavored milk sauce

For Cake Base

• 1 1/4 cups All Purporse Flour/Maida
• 2 tbsp Cornflour
• 1 tsp Baking Powder
• 1/4 tsp Baking Soda
• 1/4 tsp Salt
• 1/3 cup Yogurt
• 3/4 cup Sugar powder
• 1/4 cup Oil
• 1/2 tsp Rose Essence
• few drops pink food colour
• 1/2 cup Milk

 ROSE MILK LAYER –  [ use roohafza instead of rose essence and pink colour ]

• 1/2 cup fresh cream
• 3/4 cup Milk
• 5 or 6 tbsp or as per taste Condensed Milk
• few drops rose essence
• 2 drops pink food colour

METHOD  – Whisk together, amul fresh cream+ milk + condensed milk + essence + colour  till all combined well. Store in the refrigerator till ready to use.

WHIPPED CREAM LAYER  –  Whip 1 cup whipping cream  it and keep in fridge till use .

METHOD

Preheat the oven to 180 degrees.

Line a 6 or 8 inch greased and dusted square/ oval/ round tin/ glass dish with parchment paper .

Sift together all dry ingredients –  flour +  baking powder +  baking soda + salt.

Take the oil +  milk + sugar pwdr +  curd in another bowl and whisk using a hand beater or hand whisk or mixie jar.

Add in the pink colour or rose essence and mix well. [Add in the pink colour to achieve your desired pink colour]

Now add the dry ingredients into the wet ingredients and using a spatula mix it using the  cut and fold method or use a whisk and mix well till no lumps . [ never over beat / over mix any cake batter ]

Transfer the entire batter into the lined tin, making sure the batter is evenly spread out.

Bake in a preheated oven for  30 – 40 minutes or until a skewer inserted in the centre comes out clean.

Demould the cake and bring it to room temperature .

Transfer the cake to the same tin or to any  serving dish of same size .

An hour before serving , poke little holes on the top of the cake all over .

Pour 1/2 of your soaking liquid milk  all over the cake

Pipe or spread the whipping cream using any design or plain on top .

Garnish with chopped pistachios and rose petals.

Serve chilled with the remaining cold soaking liquid.

NOTES

1. All ingredients for baking should  be at room temperature
2. The sponge can be made a day prior and used when needed.
3. Baking time will vary depending on the shape and size of the tin used.
4. 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.
5. Tastes best served chilled.

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