Rose tres leches


The South American tres leches cake is one of my family’s favourites and over the years I experimented with different versions. The original is great, but one thing about me, I love adding rose flavour to all sweet treats. So here we are, a rose tres leches!

Ingredients

Cake

All purpose flour

125g

Baking powder

9g

Salt

0.25 tsp

Granulated sugar

200g

Whole milk

70ml

Rose water

15ml

Vanilla extract

1 tsp

Milk mixture

Condensed milk

350g

Pasteurized milk

350ml

Double cream

80ml

Rose water

20ml

Decoration

Whipped cream

200ml

Pistachios

20g

Dried roses

10g

Kitchen Stuff

Sieve


Electric mixer


Whisk


Mixing bowl


Mixing bowl


Piping bag

Directions

  • Preheat your oven to 175 degrees and butter your pan.
  • In a bowl sift all your dry ingredients and mix. Set aside.

  • In another bowl separate your egg yolks and add 160 grams of the sugar. Mix on high speed until the mixture is looking a pale yellow. Add the milk, rose water and vanilla extract and mix until incorporated.

  • Mix your dry ingredients with the egg yolk mixture by gently stirring.

  • In another bowl mix your egg white on high speed until soft peaks are formed. Add in the rest of your sugar and mix until you have stiff peaks.

  • Fold the egg whites in the rest of the batter, make sure to do this gently.

  • Pour your batter in the pan and smooth the top to create an even layer. Bake for 30 minutes depending on your oven. I recommend to check with a toothpick, if nothing sticks to it it’s ready to get out of the oven. Don’t touch the cake until it’s completely cooled.

  • Combine all milks, cream and rose water in a bowl. Taste the mixture, and add more rose water if you want.

  • Poke holes into the cake and pour the milk over the cake. Refrigerate for a minimum of 1 hour, but preferably over night.

  • Whip your heavy cream and put into a piping bag with a big opening. Decorate the cake however you want.

  • Cut up some pistachios and dried roses and sprinkle on top of the heavy cream. Cut the cake into squares, enjoy!

  • If you don’t have a piping bag don’t worry, neither do I. I just used a plastic bag and cut a hole.