Eggless Rose milk cake | Rose tres leches cake

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Eggless Rose milk cake | Rose Tres Leches cake recipe | Best Milk cake | Tres leches cake | Milk cake | Rose milk cake | fusion cake | Eggless tres leches rose milk | Rose tres leches cake |   Rose milk cake Indian | Best Eggless Tres Leches Cake | Rose leches cake |  Malai cake | Indian tres leches cake simply moist, best rose milk cake without butter, eggs, vinegar, lemon juice. Rich and tasty Tres Leches Cake is made with spongy rose cake soaked in rich rose milk and frosted with whipped cream frosting. The 10-inch cake is perfect for any get together / birthday party/ special occasion

Eggless Rose milk Leches cake

Rose tres leches cake is a sponge rose cake soaked in three kinds of milk: whole fat milk, condensed milk, heavy cream, and rose syrup.  Indian fusion leches cake is so tasty and addictive

Can I use wheat flour instead of all-purpose/flour?

For a light and soft cake, all-purpose flour is preferred. Using wheat flour might result in a dense cake. If you prefer to use wheat flour choose fine ground flour and add an extra 2 or 3  tbsp of milk.

Can I use butter instead of oil?

Yes, oil can be substituted with melted unsalted butter but as I told you in my Eggless white forest cake and Eggless chocolate cake oil makes the moist cake. We have to refrigerate the cake for at least 1 day for milk to soak well and keep it refrigerated till you finish the cake so use flavorless oil for the best tres leches cake.

For Rose malai cake  I make a chocolate cake and soak it in milk? 

Vanilla rose cake goes well for Rose milk cake. Chocolate might not blend well with rose flavor

HOW CAN I ADOPT THE RECIPE FOR OTHER CAKE PANS?

I have used a 9-inch cake pan. You can use the same proportion and split it into two 6 inch pans. Soak two layers separately and use heavy cream frosting. After both layers are well soaked assemble the cake. 

CAN I half THE RECIPE AND MAKE a small rose malai CAKE?

Yes, You can half the entire recipe and prepare cake in one 7 inch springform pan. soak rose milk and do heavy cream frosting

Do I need a cheesecake pan/springform pan for Tres leches cake?

A cheesecake pan is optional for Tres leches cake but after soaking the cake in milk mixture it is easy to unmold the cake from the springform pan. If you are using the regular cake pan use the same pan and add frosting https://youtube.com/playlist?list=PL3zYDDQHDMSstldmuXTR_EBQdjBiBJS-T

Other cake recipes in TMF

Chocolate based recipes in TMF

Payasam recipe in TMF

Eggless Tres leches cake

Tres Leches cake with eggs

Condensed milk recipes in TMF

Rose syrup-based recipes

Eggless Rose milk cake

Rose Tres leches cake

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Ingredients

Cake dry ingredients

• 2 cups + 1/2 cup all-purpose flour
• 1/4 cup cornflour
• 2 tsp baking powder
• 1/2 tsp baking soda

Wet ingredients:

• 2/3 cup sour cream | thick yogurt
• 1 + 1/2 cup sugar
• 1/2 cup oil
• 1/2 tsp kewra water
• 2 tbsp rose syrup
• little food color
• 1 cup milk

Rose milk

• 1 cup heavy cream
• 1/3 cup rose syrup + 1tbsp optional
• 1 can condensed milk
• milk 1 + 1/2 cup

Frosting

• 1 cup Heavy cream
• 1/4 cup powdered sugar

Instructions

• Firstly preheat the oven to 350°F or 180°C
• Take a 9-inch round springform pan and line it with parchment paper and grease with cooking spray or oil
• Add flour, cornflour, baking powder, baking soda, and a pinch of salt; sieve well to get a smooth lump free flour
• Keep the dry ingredients aside
• Add sour cream and sugar to a mixing bowl and whisk well to make it creamy
• furthermore add oil and mix well till everything is combined well
• Add kewra water and rose syrup mix well
• Transfer the dry ingredients to the wet ingredients bowl
• Take 1 cup milk and add in batches
• After adding milk mix gently and add more; make a lump free smooth batter
• Avoid over mixed batter as it yields a dense cake
• Add the batter into the prepared cake pan and tap the pan twice
• Bake for 35-45 minutes or until a toothpick inserted comes out clean
• Cooldown the cake for 10 minutes and carefully flip the cake on the rack, remove the parchment paper, and allow the cake to cool completely

How to make Rose milk glaze:

• Add condensed milk, heavy cream, milk, and rose syrup; mix well
• Refrigerate till you use

Add Milk glaze :

• Keep the cake back on the 9-inch springform pan
• Place the springform pan on a wide plate or pan
• Use a skewer and make holes all around the cake
• While making holes make sure the skewer goes all the down so that the cake gets well soaked in the milk and
• Add rose milk in batches on top and all around the cake
• wait till the rose milk is well absorbed on the cake
• Repeat adding the milk glaze in batches
• refrigerate the cake for at least 10 hours or overnight
• The next day Milk glaze gets well absorbed

How to make stiff Whipped cream frosting:

• In a wide vessel add chill heavy cream and beat it well on medium speed until you see soft white peaks
• Add confectioners' sugar, mix gently until everything is combined well. Our Whipped cream frosting is ready
• Refrigerate the cake till you use

Assemble the cake

• Unmold the cake
• Transfer the frosting into a piping bag and frost according to your preference
• Sprinkle crushed dried rose and pistachio

Video

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Notes

1. The amount of frosting differs based on the way you frost the cake. If required make one more batch of frosting
2. If preferred you can make Tres leches cake for a two-layer cake. Make Rose milk glaze for two layers separately after milk glaze is well absorbed  add the frosting
3. The same measurement can be baked in two 6 inch cake pan
4. I have used a Cheesecake pan so it was easy for Tres leches cake. If you are using a regular cake pan serve the cake directly pan
5. You can half the ingredient measurement for a 7 inch cake 
6. Always use chill heavy cream for whipping. Avoid room temperature heavy whipping cream
7. Add frosting only after the milk glaze is well soaked on the cake
8. For rich milk, glaze use heavy cream but If preferred you can use whole fat milk like my Tres leches cake
9. Overnight refrigerating is necessary for the milk glaze to well absorb on the cake if you try to frost the cake within a few hours after adding milk glaze cake might drip down the milk while cutting the cake

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Ingredients:

Cake dry ingredients

2 cups + 1/2 cup all-purpose flour

1/4 cup cornflour

2 tsp baking powder

1/2 tsp baking soda

Wet ingredients:

2/3 cup sour cream | thick yogurt

1 + 1/2 cup sugar

1/2 cup oil

1/2 tsp kewra water

2 tbsp rose syrup

little food color

1 cup milk

Rose milk

1 cup heavy cream

1/3 cup rose syrup + ( 1tbsp  optional )

1 can condensed milk

milk 1 + 1/2 cup

Frosting

1 cup Heavy cream 1/4 cup powdered sugar

How to make Tres rose Leches Cake with step by step pictures 

• Firstly preheat the oven to 355°F or 180°C 
• Take a 9-inch round springform pan and line it with parchment paper and grease with cooking spray or oil
• Add flour, cornflour, baking powder, baking soda, and a pinch of salt;  sieve well to get a smooth lump free flour

• Keep the dry ingredients aside
• Add sour cream and sugar to a mixing bowl and whisk well to make it creamy 

• furthermore add oil and mix well till everything is combined well

• Add kewra water and rose syrup mix well

• Transfer the dry ingredients to the wet ingredients bowl 

• Take 1 cup milk and add in batches

• After adding milk mix gently and add more; make a lump free smooth batter

• Avoid  over mixed batter as it yields a dense cake
• Add the batter into the prepared cake pan and tap the pan twice

• Bake for 35-45 minutes or until a toothpick inserted comes out clean

• Cooldown the cake for 10 minutes and carefully flip the cake on the rack, remove the parchment  paper, and allow the cake to cool completely

How to make Three milk glazes:

• Add condensed milk, heavy cream, milk, and rose syrup; mix well

• Refrigerate till you use

Add Milk glaze :

• Keep the cake back on the 9-inch springform pan

• Place the springform pan on a wide plate or pan
• Use a skewer and make holes  all around the cake

• While making holes make sure  the skewer goes all the down so that the cake gets well soaked in the milk and 
• Add rose milk in batches on top and all around the cake

• wait till the rose milk is well absorbed on the cake
• Repeat adding the milk glaze in batches
• refrigerate the cake for at least 10 hours or overnight

• The next day Milk glaze gets well absorbed 

How to make stiff Whipped cream frosting:

• In a wide vessel add chill heavy cream and beat it well on medium speed until you see soft white peaks

• Add confectioners’ sugar, mix gently until everything is combined well. Our Whipped cream frosting is ready
• Refrigerate the cake till you use

Assemble the cake

• Unmold the cake

• Transfer the frosting into a piping bag and frost according to your preference

• Sprinkle crushed dried rose and pistachio