80 Minutes

There’s something about Tres leches cake that hits home for me. Many of you may not know but I live in San Diego, California for a couple years and those were probably the best years of my life. San Diego is known for the perfect weather, nice people and their amazing food but I adapted to something that still hits home for me.

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. The egg white mixture adds a fluffiness to the cake and dense feel for when you add the tres leches (3 milk mixtures). By adding 3 different types of milk to this cake your allowing the dense cake to soak up all this creamy goodness and leaving you with a moist and flavorful cake.

EGGLESS OPTION

If you want an eggless option for this dessert I would recommend using a my favorite boxed cake mix and replacing the each egg for 1/4 cup of yogurt. You can use full fat or even greek yogurt. My favorite healthy and clean brand for boxed cake mix is called food stirs, you can purchase at your local grocery store or even amazon! The simply sweet vanilla mix is perfect for this recipe. If you do use boxed cake mix just continue with steps 7 from recipe below.

DID YOU MAKE THIS DISH?

If you make this dish, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram @thetableofspice or hashtag #thetableofspice or both! Looking through the photos of recipes you all have made is my favorite!

Rose Leches Cake

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• Author: Sweta Patel
• Total Time: 80

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Description

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.

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Ingredients

Scale

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1x2x3x 4x 5x 6x 7x 8x 9x 10x 11x 12x 13x 14x 15x 16x 17x 18x 19x 20x

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

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Instructions

1. Preheat oven to 350¼°F. Lightly grease and flour a 9×13 inch cake pan.
2. In a small bowl, combine all the dry ingredients, flour, baking powder and salt.
3. Separate the eggs in two bowls, one for egg-whites and other for egg yokes.
4. 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.
5. Gradually add the flour mixture into the egg yolk mixture making sure you stir gently.
6. 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.
7. Pour the batter into the already prepared baking pan. Smooth out the layer evenly and bake for 30-35 mins.
8. Once the cake is baked and completely cooled off, poke holes all over in the cake using a fork.
9. 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.
10. 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.
11. 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.

• Prep Time: 45
• Cook Time: 35
• Category: Desserts
• Cuisine: Indian, Mexican

Keywords: diwali dessert, fusion desserts, indiandessert, indianfusiondessert, rose leches, rose milk cake, tres leches cake