Rose Milk Cake Recipe | Rose Milk Tres Leches Cake | Eggless Whole Wheat Rose Milk Cake without oven

Rose Milk Cake Recipe | Rose Milk Tres Leches Cake | Eggless Whole Wheat Rose Milk Cake without oven
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Rose Milk Cake Recipe | Rose Milk Tres Leches Cake | Eggless Whole Wheat Rose Milk Cake without oven recipe with step by step pictures and instructions. Rose Milk cake or Tres Leches Cake is rose flavored sponge cake soaked in rose flavored milk and topped with whipped cream. Tres leches means soaking the sponge in three types of milk, evaporated milk, condensed milk and cream. It is quite popular in mexico and we can make in different flavors like pista, chocolate, saffron flavored milk cake. 

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Rose Milk cake was quite trending sometime back and that made me to try this yummy cake. I have made my own healthy version of rose milk cake using wheat flour and brown sugar. Prepared homemade condensed milk with brown sugar for the cake. Soaking the cake in rose flavored milk makes it more flavorful and you can pour over the cake and enjoy it while eating. Cake is so soft, spongy and addictive. 

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Monday again and theme for this week in Foodie Monday Blog hop group is #275HealthyBakes suggested by Sujata who blogs at batterupwithsujata. She is amazing blogger and I love the combination of healthy flours she uses in her baking like multigrain chocolate cookies and Gluten free apple almond cup cakes. Don’t forget to check out delicious Bengali sweets and many more interesting recipes from her blog. My contribution is eggless whole wheat rose tres leches cake. 

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Do try and let me know your feedback. You can also try the below recipes

Whole wheat chocolate Cake

Eggless Honey Cake

Rasmalai Cake

Ragi Choco Truffle Cake

Christmas Fruit Cake

Peter Rabbit Cake

Black Forest Cake

Red Velvet Cake

Rainbow Cake

Biscuit Cake

Choco lava cake

Serves 6-8

484

Rose Milk Cake Recipe | Rose Milk Tres Leches Cake | Eggless Whole Wheat Rose Milk Cake without oven

Rose Milk cake or Tres Leches Cake is rose flavored sponge cake soaked in rose flavored milk and topped with whipped cream.

1 hr, 30 Prep Time

50 minCook Time

2 hr, 20 Total Time

Recipe Image
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5 based on 6 review(s)

Ingredients

  • Wheat flour 1.5 cups
  • Milk 1 cup
  • Butter 1/4 cup
  • Curd 1/2 cup
  • Baking powder 1.5 tsp
  • Baking soda 1/4 tsp
  • Brown sugar 1 cup
  • Rose syrup 1.5 tsp
  • Rose flavored milk
  • Milk 1/2 cup
  • Condensed milk 1/4 cup
  • Whipping cream 1/2 cup
  • Rose syrup 1/2 tbsp
  • Toppings
  • Whipping cream 3/4 cup
  • Vanilla essence 1 tsp
  • Rose petals
  • Pistachio for decoration

Instructions

  1. Sieve wheat flour, baking powder and baking soda 5-6 times and keep it aside
  2. Heat milk and butter till butter is dissolved.
  3. Take curd in a bowl and add sugar to it.
  4. Mix it with whisk nicely till it is combined.
  5. Then add flour mix in batches and mix
  6. While mixing add hot milk butter mix to it.
  7. Add milk slowly and mix without forming lumps
  8. Finally add Rose syrup and mix.
  9. Cake batter is ready
  10. Grease the baking tin with butter and dust it with flour or line with parchment paper
  11. Pour the batter to the tin and tap the sides to release air.
  12. Heat pan and place plate with holes in it, close the lid and preheat for 5 minutes.
  13. Then place the cake tin in the kadai.
  14. Close it with lid and bake in low flame for 45-50 minutes till tooth pick inserted comes out clean.
  15. Allow the cake to cool down completely
  16. Take milk, condensed milk, whipping cream and rose syrup in a bowl.
  17. Mix everything together to form rose flavored milk.
  18. Once the cake cools down, prick holes in the cake.
  19. Pour the rose flavored milk all over the cake and allow it to rest for 30 minutes. Reserve half of the milk for pouring while serving.
  20. Place bowl and attachments in freezer for 20 minutes.
  21. Pour whipping cream on the bowl
  22. Add vanilla essence and whip it till stiff peaks forms. Check out my detailed post of making whipped cream frosting .
  23. Then pipe/spread it on the top of the cake.
  24. Garnish with rose petals and chopped pista.
  25. Refrigerate, slice and pour more milk and enjoy.

Notes

Milk must be warm when adding to batter.

If you are using oven, preheat the oven to 180°C and bake in the same temperature for 35-40 minutes till tooth pick inserted comes out clean.

Baking time and temperature will vary. So always keep an eye after 30 minutes.

Always cool the cake completely

I used store bought rose syrup which we use to make rose milk. You can use home made rose syrup or rose essence.

You can increase or decrease the amount of rose syrup according to your preference.

Nutrition

Calories

484 cal

Fat

27 g

Carbs

58 g

Protein

7 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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How to make Rose Milk Cake with step by step pictures

Sieve wheat flour, baking powder and baking soda 5-6 times and keep it aside

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Heat milk and butter till butter is dissolved.

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Take curd in a bowl and add sugar to it.

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Mix it with whisk nicely till it is combined. Then add flour mix in batches and mix

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While mixing add hot milk butter mix to it.

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Add milk slowly and mix without forming lumps

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Finally add Rose syrup and mix.

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Cake batter is ready

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Grease the baking tin with butter and dust it with flour or line with parchment paper

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Pour the batter to the tin and tap the sides to release air.

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Heat pan and place plate with holes in it, close the lid and preheat for 5 minutes.

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Then place the cake tin in the kadai.

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Close it with lid and bake in low flame for 45-50 minutes till tooth pick inserted comes out clean.

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Allow the cake to cool down completely

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Take milk, condensed milk, whipping cream and rose syrup in a bowl.

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Mix everything together to form rose flavored milk.

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Once the cake cools down, prick holes in the cake.

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Pour the rose flavored milk all over the cake and allow it to rest for 30 minutes. Reserve half of the milk for pouring while serving.

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Place bowl and attachments in freezer for 20 minutes.

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Pour whipping cream on the bowl

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Add vanilla essence and whip it till stiff peaks forms. Check out my detailed post of making whipped cream frosting.

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Then pipe/spread it on the top of the cake.

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Garnish with rose petals and chopped pista.

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Refrigerate, slice and pour more milk and enjoy.

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If you have tried this recipe and liked it, please do leave your valuable comment and share picture of recipe with hashtag #namscorner in instagram or mail me @namscorner18@gmail.com. You can follow me on FacebookInstagram,TwitterPinterest or subscribe to get regular updates on your mail box.


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