Decadent and rich Eggless Rose Milk Cake recipe with detailed step by step pictures. Eggless Rose Milk Tres Leches Cake is simple, easy and no-fail recipe that is quite delicious! Perfect for any celebration or as a dessert.
¼teaspoonPink Food Color+ 3 to 4 drops Tomato Red Food Color
¼teaspoonSalt
For Rose Milk Tres Leches Mixture
½cupCondensed Milk
½cupFresh Cream
½cupMilkboiled and cooled down
½teaspoonRose Essence
⅛teaspoonPink Food Color
For Frosting
150gramsWhipping Cream Powder
100mlIce Cold Water
2-3tablespoonSlivered Pistachios
1Edible Silver Foil Sheet
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Instructions
Preheat the oven at 180°C for 10-15 mins. Line a 9x9 inch baking tray with parchment paper. In a mixing bowl add 1 cup fresh curd/plain yogurt with ½ teaspoon baking soda.
Whisk until smooth and let it rest for 5 minutes. The mixture should be frothy now.
Add ½ cup oil followed by ¾ cup powdered castor sugar and whisk it until fully melted.
Add ½ teaspoon rose essence and ¼ teaspoon rose food color (plus 3-4 drops tomato red food color). Mix well.
Place a sieve on the bowl and add 1.5 cups all purpose flour along with 1 teaspoon baking powder and ¼ teaspoon salt.
Sieve the dry mixture into the wet mixture.
Using a silicon spatula, fold the ingredients gently (without overmixing or knocking out too much air) until the batter is smooth.
Pour the batter into the prepared cake tin and gently tap it a couple of times.
Bake at 180°C for 35-40 minutes until the tester comes out clean.
Let the cake cool down a bit before inverting it onto a wire rack and cut the edges and at the top to even it out.
Meanwhile add ½ cup condensed milk, ½ cup fresh cream and ½ cup boiled & cooled down milk in a jar along with ¼ teaspoon pink food color and ¼ teaspoon rose essence.
Mix well until all the liquids are combined evenly.
Gently pour over half of the liquid all over the cake when it is still warm. The cake soaks up the liquid immediately and give it a few seconds before pouring over again. It is to your preference if you want to use up all the liquid or save some for serving later. I kept aside half of the liquid in fridge to be served with the cake later.
Place the cake in fridge for atleast 30 minutes.
Meanwhile, whisk the whipping cream until soft peaks appear. I used whipping cream powder, so mixed 150 grams of powder with 100ml ice cold water and whisked until the cream had soft peaks. Set the cream in fridge for 15-20 minutes.
Place two large dollops of whipped cream on the cake and using an offset spatula, spread it evenly on top of the cake.
At this point it is optional to decorate further with more whipping cream. I cut the cake into 4 small squares and decorated each square with whipped cream using star nozzle.
Garnish with slivers of pistachios, edible silver foil and keep it in fridge until it is ready to be served.
Pour over ¼ cup of rose milk (or as preferred) around the cake and serve chilled!
Notes
The cake is not very sweet and perfect to be served as a dessert, especially chilled. But if you prefer a less sweet cake, reduce the sugar by ¼ cup.
The cake can miraculously soak up a lot of liquid, so do not worry about the cake disintegrating or falling apart.
I used a 9x9 inch baking tin and filled the batter to ¾th. If the cake domes on top, even it by cutting the edges and the top. If you prefer it can be baked in a larger 11 inch pan or two 6 inch pans too.
Nutrition
Nutrition Facts
Eggless Rose Milk Cake | Eggless Rose Milk Tres Leches Cake
Amount per Serving
Calories
4243
% Daily Value*
Fat
261
g
402
%
Saturated Fat
91
g
569
%
Trans Fat
0.5
g
Polyunsaturated Fat
43
g
Monounsaturated Fat
115
g
Cholesterol
416
mg
139
%
Sodium
2035
mg
88
%
Potassium
1976
mg
56
%
Carbohydrates
433
g
144
%
Fiber
8
g
33
%
Sugar
275
g
306
%
Protein
61
g
122
%
Vitamin A
5028
IU
101
%
Vitamin C
8
mg
10
%
Calcium
1418
mg
142
%
Iron
12
mg
67
%
* Percent Daily Values are based on a 2000 calorie diet.
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