Easiest Way to Cook Appetizing Rose Milk Cake

Rose Milk Cake. Mail order treats to your door, nationwide. Rose Milk Cake or Tres Leches Cake is a super moist, sponge cake soaked in rich rose flavored milk sauce (which is made of three kinds of milk) and topped with whipped cream which again has essence of rose. The result is a deliciously light, airy and fluffy cake.

This cake comes in multiple variations. For the Milk Mixture: While the cakes are baking, bring the cream, milk, sugar and rose extract to a slow boil. Cover the pot and allow the flavour of rose to infuse into the milk. You can cook Rose Milk Cake using 19 ingredients and 9 steps. Here is how you cook it.

Ingredients of Rose Milk Cake

1. It's of For Cake Sponge.
2. You need 1/4 Cup of Milk.
3. Prepare 1 1/2 tsp of Pink Food Colour.
4. You need 1/2 Cup of Sugar.
5. You need 1/2 Cup of Curd.
6. You need 1/4 Cup of Oil.
7. You need 1 Tbsp of Rose Syrup.
8. It's 1 Cup of Flour/Maida.
9. You need 1 Tsp of Baking Powder.
10. Prepare 1/2 Tsp of Baking Soda.
11. It's of For Rose Milk.
12. It's 1/2 Cup of Milk.
13. Prepare 1/2 Cup of Condensed Milk.
14. You need 1/2 Cup of Heavy Cream.
15. It's 2 Tbsp of Rose Syrup.
16. It's of For Icing.
17. Prepare 1/2 Cup of Whipping Cream.
18. You need of For Garnishing.
19. You need of Pistachios Sliced.

To assemble: Once the cakes have cooled a bit, use a skewer or fork to pierce the surface. The leftover rose syrup can be utilized to make this delicious milk cake. Just like all milk cakes, the sponge is made, cooled, soaked in the milk and then served cold. I made this cake eggless and Alhamdulillah, it turned out well.

Rose Milk Cake step by step

1. Take thick bottom Wok and place any ring in it and cover with the lid and keep for pre-heating on low flame. Take mold and grease it well with oil or butter and keep aside..
2. Mix Milk and Colour and keep aside. Then take a bowl for making the batter, add Curd, Sugar, Oil, and Rose Syrup together and mix well..
3. Now Sieve Maida, Baking Powder, Baking Soda together in Curd Batter and mix. Then add Coloured Milk in batter and combine all well..
4. Now our cake batter is ready to go into the mold. Pour the batter into the greased mold and keep in pre-heated Wok by covering with the lid for 35-40min..
5. After 30-35 min give the Toothpick test if it comes out clean then take out and let it cool down..
6. For Rose Milk.
7. Take a Glass to add Milk, Condensed Milk, Heavy Cream, and Rose Syrup and mix well..
8. Meanwhile, our cake has also got cool down, now let's take a fork and prick it all over and pour our Rose milk on it till it covers the cake and leaves 5-10 min for absorbing Rose milk well..
9. Now take Whipping Cream and Whip it well till we get stiff peaks. Then spread Whipped Cream on the cake and garnish with Sliced Pistachios. Our Rose Milk Cake is ready to serve with the rest of Rose Milk..

Texture wise, I would prefer cakes with eggs for soaked cakes for extra fluffiness, but then it was only me who. Prick some holes in the prepared cake with a fork or toothpick. Pour two three ladles full of rose milk cream. Allow to cool down the cake and refrigerate this until chilled. Pipe and top the cake with whipped cream.

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