Rose Tres Leches Cake - Rose Milk Cake
Rose Tres Leches Cake - Rose Milk Cake - This is a recipe for the MOST DIVINE Tres Leches Cake/Milk Cake infused with rose syrup. Tres Leches Cake is a light, moist cake that is soaked in a sweet three milk mixture and topped with whipped cream. It tastes AMAZING! What’s more? This cake is SO easy to make and can be made in a wide variety of flavours too!
Ingredients
Cake
- 125 g Plain Flour 1 Cup
- ¼ teaspoon Salt
- 1 ½ teaspoon Baking Powder
- 5 large Eggs Egg Whites and Yolks seperated
- 200 g Caster Sugar Divide into 150g (¾ cup) and 50g (¼ cup)
- 1 teaspoon Vanilla Extract
- 80 g Milk ⅓ Cup
Syrup
- 410 g Evaporated Milk
- 397 g Condensed Milk
- 200 g Double Cream
- 1 - 2 tablespoon Rose Syrup
- 1 teaspoon Pink Food Colouring
Cream Topping
- 480 g Double Cream 2 Cups
- 2 tablespoon Caster Sugar
Additional Syrup (Optional)
- 410 g Evaporated Milk
- 397 g Condensed Milk
- 200 g Double Cream
- 1 - 2 tablespoon Rose Syrup
- 1 teaspoon Pink Food Colouring
Instructions
- Preheat the oven to Gas Mark 4 or 180 C and butter a casserole dish or oven tray.
- Combine Plain Flour, Salt and Baking Powder in a large bowl.
- Seperate 5 eggs and place the egg & yolks in seperate bowls.
- Beat the egg whites on high until soft peaks form. This take around a minute. With the machine still running, add 50g/1/4 cup caster sugar and beat on high until egg whites are stiff (1 minute).
- Stir in 80g or ⅓ cup milk and 1 teaspoon vanilla into egg yolk mixture.
- Add the flour mixture to the egg yolk mixture slowly.
- Add yolk mixture on top of whites. Fold in gently.
- Pour into greased tin/dish and bake for 25 – 30 minutes.
- Make the Milk Syrup by combining the 3 milks in a large bowl or jug. Add rose syrup and pink food colouring. Mix to combine.
- Whisk Cream with sugar until slightly thickened.
- Once Cake has cooled, pierce all over with a fork and drizzle in the milk.
- Leave for 30 minutes. Beat the cream with sugar and either pipe or spread over the top.
- Serve as it is in a plate/bowl or with additional syrup in a bowl with a spoon.
Notes
FAQS for Rose Milk Cake
How long does Rose Tres Leches cake last?
Rose Tres leches cake can be made 4 days ahead. The cake should be covered and stored in the fridge. Making it ahead of time makes it taste better. It means the cake will have a chance to absorb all of the delicious milk syrup into every last crumb. You can add the cream the day you make the cake or leave it till the day you are likely to need it.How long can you keep Tres Leches in the fridge?
This cake can be stored in the fridge and saved for up to 4 days.Can Rose Tres Leches Cake be frozen?
Rose Milk cake can be made ahead of time and frozen without the syrup and decoration. To do this - Allow the cake to cool to room temperature. Cover the tin/dish in 2 layers of cling film and freeze for up to 2 months. When ready to use, thaw in the fridge over night. Poke holes all over the cake and add the syrup and deco as normal the following day. You will not be able to freeze the cake once the syrup has been poured into the cake!TIPS to make the BEST Rose Tres Leches Cake
- This Cake comes is often served with additional syrup. If you want to have more syrup with the cake, make double the quantity of the syrup above.
- If you can't find rose syrup, use rose water.
- Fold the egg whites and yolks into the batter gently mixing from the bottom of the bowl. I use a metal spoon or rubber spatula. Both have worked fine for me.
- Let the cake rest for at least 30 minutes after pouring on the syrup so it can absorb the milk syrup.
- Bake the cake in either a well greased oven tray or pyrex rectangular dish.
- I would not recommend a store brought cake mix in this recipe because they do absorb the milk syrup without becoming soggy.
- This cake will rise like a souffle and then fall after it has been in contact with cooler air outside of the oven. This is perfectly normal.
- You can flip the cake upside down before pouring over the 3 milk mixture. This means that you have a nice flat surface to begin with.
- Whilst fridge cold eggs are easier to separate, room temperature eggs are easier to work with and whip.
- Full fat Cream or Milk need to be used in the milk syrup for best flavour.
- Use an offset spatula to spread the cake and cream layer evenly.
Nutrition
Calories: 490kcalCarbohydrates: 50gProtein: 10gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 163mgSodium: 228mgPotassium: 331mgFiber: 0.3gSugar: 42gVitamin A: 1126IUVitamin C: 2mgCalcium: 272mgIron: 1mg
Tried this recipe?Let us know how it was!
