Experience the delicate fusion of rose with the classic tres leches in this luscious dessert. Adorned with rose petals and fresh whipped cream, this eggless cake comes together effortlessly. To achieve the best flavors, ensure the sponge fully immerses in the milky goodness and chills for at least 12 hours.
Rose Tres Leches Cake Recipe Serves: One tray of 10" x 8", 2 inches deep
Ingredients:
- 30g Vegan Butter, softened
- 30g Granulated Sugar
- 100g Vegan Condensed Milk, at room temperature
- 125g Almond Milk
- 1/4 tsp Salt
- 1/2 tsp Vanilla Extract
- 100g All-Purpose Flour
- 3/4 tsp Baking Powder
- 1/2 tsp Baking Soda
Instructions:
- Preheat the oven to 350°F. Line a 10" x 8" tray with baking paper.
- In a mixing bowl, cream the butter and sugar together with an electric whisk until pale and fluffy.
- Scrape down the sides using a spatula and blend in the condensed milk until smooth.
- Add almond milk and vanilla extract to the mixture and combine well.
- Sift in the dry ingredients and gently fold them in. Transfer the batter to the prepared tray.
- Bake for 12-14 minutes, or until a tester comes out clean.
- Cool completely on a wire rack. Once cooled, perforate the cake with a skewer to facilitate milk absorption.
Tres Leches Milk Recipe Ingredients:
- 100g Almond Milk
- 200g Vegan Condensed Milk
- 185g Almond Milk or Coconut Milk
- 15g Rose Water
- 70g Canned Coconut Milk (optional) Keep some milk mix aside for serving.
Instructions:
- In a saucepan, combine all milk ingredients, excluding rose water. Heat gently until warm and well-combined.
- Remove from the heat and stir in the rose water.
- Gradually and evenly pour the milk mixture over the cake, ensuring it is thoroughly soaked. Depending on your cake's absorption, you may not require all the milk at once.
- Allow the cake to rest and soak in the refrigerator for several hours, preferably overnight.
- Before serving, garnish with whipped cream and rose petals. Cut into desired portions and drizzle with the reserved milk mixture. Enjoy!
