Tasty Eggless Rose Milk Cake

Rose Tres Leches Cake

It’s a Valentine’s Day Cake… It’s a sort of tres leches cake… It’s an eggless rose milk cake! This is a versatile recipe. (The video will show you the different ways you can adapt it to make it your own.)

Trust me, the cake tastes really good even as an eggless rose flavoured sponge. Soak it with sweetened and slightly thickened milk and it transforms into a moist, milky cake. You simply should give this cake a shot.

Ingredients

For the cake:

1 ¼ cup all-purpose flour (maida)

⅓ cup (5 ½ tbsp) fine sugar

¼ cup oil

½ cup lukewarm milk+1 tsp lime juice

¾ tsp baking powder

¼ tsp baking soda

¼ tsp salt (optional)

2 tbsp rose syrup

(or 1 tsp rose essence + 1 tbsp sugar

+ a few drops pink colour)

Approx. 3 more tbsp milk

For the sweetened milk:

1 ¼ cup full cream milk

4 tbsp milk powder

2 tbsp sugar

1 tsp rose syrup

A little milk cream

For the topping:

Chilled milk cream

Chopped pistachios and almonds

Procedure

For the cake

1. In a bowl, mix the lukewarm milk and the lime juice. Set this aside for a few minutes.
2. Sift the maida, baking powder, and baking soda.
3. Whisk the oil and sugar well. Mix in the prepared milk (it will be slightly curdled by now), and whisk the mix.
4. Stir in the rose syrup.
5. Fold in half of the flour mix. Add in 1 tbsp milk.
6. Add the rest of the flour mix and see that the batter is lump-free.
7. Adjust the consistency of the batter with some more milk (around 2 tbsp). It should fall in ribbons.
8. Transfer the batter to an 8″x5″ glass baking dish that has been greased with oil, and dusted with flour. (You could use any kind of baking dish or pan.) Additionally, you could line the bottom of the dish with parchment paper and grease the top of the paper as well.
9. Bake the cake at 180 C (350 F) for around 30 to 35 minutes or till a skewer inserted in the centre comes out clean.
10. Leave the cake in the dish for around 15 minutes. Then turn it out on a wire rack and let it cool completely.
11. Put the cake back into the baking dish with its underside up. Poke holes all over it with a fork.
12. Slowly and carefully pour around half of the prepared sweetened milk over the cake. Then cover the cake and let it chill inside the fridge for around 30 minutes. The milk will seep into the cake and moisten it.
13. Take the cake out of the fridge. Spread a layer of sweetened and chilled low-fat cream over the chilled cake. (Alternatively, you could spread a thick layer of whipped cream on it.) Sprinkle chopped nuts over the cake.
14. Before serving the cake, add 1 tbsp milk cream to the remaining sweetened milk and then pour it over each piece and around it.

The well-covered cake will stay good in the fridge for around 3 to 4 days.

For preparing the sweetened milk

1. Add the milk powder and sugar to the full cream milk and bring it to a boil.
2. After it cools down, mix in 1 tsp of rose syrup and chill this in the fridge.

Please note: This being an eggless cake, it cannot form a strong sponge. And so, it needs to be soaked with less milk than for a regular tres leches cake.

Enjoy!