Rose Tres Leches Cake
The rose flavor in this cake gives off such a sweet, smooth aromatic flavor that will leave you wanting more. The reason these flavors blend so well without over powering each element, is because the cake does not require any butter or oil. Since there is not added butter or oil, it adds a lot more richness than your traditional cake.
Servings: 12 pieces
Ingredients
Cake
- 1 cup all purpose flour or cake flour
- 1 cup sugar
- ⅓ cup milk
- 5 eggs egg-whites & yolks separated
- 2 tsp baking powder
- 1&½ tsp vanilla extract
- ½ tsp salt
Milk Mixture - Tres Leches
- 1 12oz can evaporated milk
- 1 14oz can sweetened condensed milk
- ¼ cup whole milk
- 2 tsp rose water
- 2 drops food coloring optional
Whipped Cream Topping
- 1 pint heavy whipping cream
- 3 tbsp confectioners sugar
- ½ tsp rose water
Instructions
- Preheat oven to 350¼°F. Lightly grease and flour a 9×13 inch cake pan.
- In a small bowl, combine all the dry ingredients, flour, baking powder and salt.
- Separate the eggs in two bowls, one for egg-whites and other for egg yokes.
- In a separate large mixing bowl, combine sugar and egg yolks on high speed for about 3-5 mins. You’ll know they are done, when the egg yolks turn into a pale yellow. Now Add the milk and vanilla to this mixture and give it one last stir.
- Gradually add the flour mixture into the egg yolk mixture making sure you stir gently.
- In a clean bowl, beat the egg whites on high speed for 5 mins. You want to beat the egg whites until they form stiff peaks. Fold the egg white mixture into the batter gently. You don’t want to over mix and loose the air.
- Pour the batter into the already prepared baking pan. Smooth out the layer evenly and bake for 30-35 mins.
- Once the cake is baked and completely cooled off, poke holes all over in the cake using a fork.
- Combine all 3 milks in a bowl along with the rose water and food coloring. Pour this over the cake and refrigerate for 30 mins. This will allow the cake to soak up the amazing rose milk mixture.
- While the cake is in the refrigerator, combine heavy whipping cream,sugar and rose water to make whipped cream. You can use a stand alone mixture on high speed for 5 mins or a hand mixture until you form stiff peaks. I used my blend tec on the whipping setting.
- Spread the whipped cream over the cake and garnish with dried rose petals or even pistachio. Serve and enjoy!
Notes
- This cake can be refrigerated from 30 mins to over night. The longer its been refrigerated the better.
- You can add a little or a lot of rose water according to your preference.
- If you can’t find rose water, you can always use rose essence but you’ll only need a small amount because it is very concentrated.
- If you want to make this egg-less, you can use a boxed cake mix and replace eggs with yogurt; 1 egg = 1/4 cup yogurt.