Best Rose Milk Cake (tres Leches Style)
A luxurious Rose Milk Cake that combines the velvety texture of a Tres Leches soak with the delicate, aromatic notes of rose and cardamom. Perfectly balanced and visually stunning, it is the ultimate centerpiece for any celebration.
Equipment
- 28 x 18cm shallow heatproof dish
- Electric hand whisk
- Baking paper
- Large Mixing Bowl
- Skewer
Ingredients
Cake
- 4 Eggs separated
- 160 g Granulated sugar
- 2 tablespoons Rose syrup
- 40 ml Milk
- 160 g Self-raising flour
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Ground cardamom
Rose Milk
- 410 g tin Evaporated milk
- 200 ml Full-fat milk
- 200 ml Double cream
- 150 g Condensed milk
- 1 tablespoon Rose syrup
- 1 pinch Ground cardamom
Topping
- 300 ml Double cream
- 2 tablespoons Rose syrup
- 1 handful Chopped pistachios
- 1 handful Dried rose petals
- 1 pinch Ground cardamom
Instructions
Prep the pan and build the batter
- Heat the oven to 180°C (gas mark 4) and line a 28 x 18cm shallow heatproof dish with baking paper, allowing for a slight overhang.
- In a large bowl, whisk the egg yolks with half the sugar until the mixture is pale, thick, and falls in slow ribbons.
- Whisk in the rose syrup until the batter achieves a soft blush color.
- Pour in the milk, kemudian sift in the self-raising flour and baking powder. Add the ground cardamom and fold gently just until no dry streaks remain.
Whip the whites, fold, then bake
- In a separate clean bowl, whisk the egg whites with the remaining sugar until stiff, shiny peaks form.
- Gently fold the egg whites into the yolk mixture in small additions using a scoop-and-turn motion to maintain the airy texture.
- Spread the batter into the dish and bake for 25 minutes until the center springs back when touched.
Mix the rose milk, soak, and chill
- Stir together the evaporated milk, full-fat milk, double cream, condensed milk, rose syrup, and cardamom. Optional: steep dried rose petals in the mixture and strain before use.
- While the cake is still warm, use a skewer to poke deep holes all over the surface. Slowly pour most of the milk mixture over the top, reserving a small amount for serving.
- Refrigerate the cake for at least 3 hours, or overnight, to allow the sponge to set and absorb the liquid.
Whip, finish, and serve
- Whisk the double cream with rose syrup until soft, billowy peaks form.
- Spread the whipped cream over the chilled cake and garnish with chopped pistachios, dried rose petals, and a pinch of cardamom.
- Cut into squares and serve with the reserved rose milk on the side.
Notes
Safety Tip: Always use food-grade dried rose petals intended for culinary use rather than decorative potpourri.
Pro Tip: Ensure the cake is slightly warm when pouring the milk soak, as this helps the sponge act as a better absorbent than if it were cold.
Soaking Secret: Pour the milk mixture slowly in stages, allowing it to gather and absorb before adding more to prevent pooling.
Storage: Keep the cake in an airtight container in the refrigerator for up to 3-4 days. The flavor often improves on the second day.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 425kcalCarbohydrates: 48gProtein: 9gFat: 24gSaturated Fat: 15gCholesterol: 98mgSodium: 185mgPotassium: 215mgFiber: 1gSugar: 39gVitamin A: 12IUVitamin C: 1mgCalcium: 165mgIron: 1mg
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