Description
The Mexican Tres Leches Cake gets a Valentine’s Day makeover with the classic Indian dessert flavors of cardamom and rose.
Ingredients
Units
Scale
For the Cake
Dry Ingredients
- 1 & 1/2 cups of all purpose flour
- 1 tbsp baking powder
- 1/4 tsp ground cardamom
- 1/8 tsp salt
Wet Ingredients
- 5 large eggs, yolks and whites separated
- 1 cup granulated sugar, divided into 3/4 and 1/4 cups
- 1/2 cup of whole milk
- cooking spray or butter for greasing
Special Equipment
- 9×13 baking tray or glass dish
- Electric stand or hand mixer with mixing bowls
- Silicone or rubber spatula
For the Rose Milk Tres Leches Mixture
- 1 cup of whole milk
- 1/3 – 1/2 cup Rooh Afza Rose Syrup (see FAQs & Notes)
- 1 16 oz can of sweetened condensed milk, or to taste (since the rose syrup is quite sweet)
- 1 12 oz can of evaporated milk
For the Top Layer
- 2 cups of heavy whipping cream
- 1/4 cup granulated sugar
- 1/2 tsp rose extract
Toppings (optional)
- heart shaped sprinkles
- rose buds and petals
Instructions
Baking the Cake
- Preheat the oven to 350°F (175 °C) and grease the baking dish with butter or cooking spray.
- In a medium bowl, combine flour, ground cardamom, baking powder and salt.
- Beat the egg yolks and 3/4 cup of sugar together with an electric hand mixer or in a bowl of a stand mixer for about 3 mins till the mixture is pale yellow. Add the milk and beat again to combine.
- Pour it over the flour mixture and mix well with a spatula till you get a smooth cake batter.
- Beat the egg whites separately on high speed using a hand or stand mixer until they have soft peaks. Continue running the mixer while gradually adding in the remaining 1/4 cup sugar and beat until egg whites are shiny and stiff.
- Fold the eggs whites very gently into the cake batter, making sure the eggs whites are combined but don’t deflate too much, so that the cake is light and spongy.
- Transfer the mixed batter gently into the baking dish and bake in the oven for 30-40 mins till it turns golden brown and the toothpick comes out clean when inserted in the center of the cake.
- Take the cake out of the oven and allow it to cool for 15-30 minutes.
Soaking the Cake with Rose Milk Tres Leches Mixture
- While the cake cools, prepare the three milk mixture by mixing the Rooh Afza Rose Syrup in the whole milk.
- Whisk the condensed milk and the evaporated milk in the prepared rose milk to combine well.
- Once the cake is cooled, using a knife or a spatula, gently slide to unstick the sides of the cake from the pan. Then, poke holes all over the cake using a fork.
- Slowly pour the Rose Milk Tres Leches Mixture over the cake.
- Cover and refrigerate for a couple of hours to let the cake cool and absorb the milk mixture completely.
Decorating the Cake with Top Layer
- When the cake is ready for the topping,, whip the heavy cream with sugar and rose extract in a bowl with a stand mixer or a hand mixer till it has soft peaks.
- Spread the whipped cream over the cake with a spatula in a thick even layer and top with heart shaped sprinkles and rose buds and petals.
- Refrigerate for at least 2 hours or until ready to serve (see FAQs & Notes for storage/make-ahead information).
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