Rose Tres Lèche / Milk Cake @allthingsnice_dubai

Click as you complete steps

RECIPE

*I made adjustments to create a rose flavour

For the sponge 1 cup all purpose flour 1 ½ teaspoon baking powder ¼ teaspoon salt 5 eggs separated 1 cup sugar 1 teaspoon vanilla ⅓ cup milk * 50g butter * 1 teaspoon rose essence *Pink food colour to make it a rose pink colour Preheat oven to 180 deg. Spray a 9× 13inch pan liberally.( I used a glass pyrex dish) Combine flour, b.powder, & salt in a bowl. Beat egg yolks & ¾ cup sugar until pale yellow. Add the rose essence, soft butter, milk & food colour. Mix the flour & egg mixture till well combined. Whisk egg whites & gradually adding in the remainder ¼ cup sugar beat till stiff but not dry. Fold the egg whites into batter until combined. Spread in pan evenly. Bake for approx 20-25 minutes till done or toothpick comes out clean. For 3 milk glaze: 1 can evaporated milk 1 cup fresh cream 1 can condensed milk 2 tablespoon rose syrup Mix above in a mixing jug. When cake is done, cool slightly & poke wholes all around. Slowly drizzle milk mixture all over cake. Keep approx a cup full aside for serving. A llow mixture to seep in and refrigerate for a few hours or overnight Topping 2 cups whipping cream 4 tablespoon castor sugar 1 drop rose essence I drop pink food colour Whisk above till soft peaks form then increase speed till thick. Spread over cake evenly & decorate with edible roses. Refrigerate till serving. Serve with remaining milk mixture. Enjoy!

BACK TO RECIPE

---

Converters

Easy quantity conversions

Cups to Grams

BACK TO RECIPE