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 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.
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.
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.
Do try and let me know your feedback. You can also try the below recipes
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
Heat milk and butter till butter is dissolved.
Take curd in a bowl and add sugar to it.
Mix it with whisk nicely till it is combined. Then add flour mix in batches and mix
While mixing add hot milk butter mix to it.
Add milk slowly and mix without forming lumps
Finally add Rose syrup and mix.
Cake batter is ready
Grease the baking tin with butter and dust it with flour or line with parchment paper
Pour the batter to the tin and tap the sides to release air.
Heat pan and place plate with holes in it, close the lid and preheat for 5 minutes.
Then place the cake tin in the kadai.
Close it with lid and bake in low flame for 45-50 minutes till tooth pick inserted comes out clean.
Allow the cake to cool down completely
Take milk, condensed milk, whipping cream and rose syrup in a bowl.
Mix everything together to form rose flavored milk.
Once the cake cools down, prick holes in the cake.
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.
Place bowl and attachments in freezer for 20 minutes.
Pour whipping cream on the bowl
Add vanilla essence and whip it till stiff peaks forms. Check out my detailed post of making whipped cream frosting.
Then pipe/spread it on the top of the cake.
Garnish with rose petals and chopped pista.
Refrigerate, slice and pour more milk and enjoy.
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