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Eggless Rose milk cake

Rose Tres leches cake
5 from 1 vote
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Ingredients

Cake dry ingredients

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

Wet ingredients:

  • 2/3 cup sour cream | thick yogurt
  • 1 + 1/2 cup sugar
  • 1/2 cup oil
  • 1/2 teaspoon kewra water
  • 2 tablespoon 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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