A Symphony of Floral Elegance

Embark on a culinary journey with our Rose Milk Tres Leches Cake, a masterpiece that intertwines the richness of Tres Leches with the delicate essence of roses. This heavenly creation promises a symphony of flavors, where every bite is a dance of floral elegance and creamy indulgence.

The heart of this creation lies in a light and airy sponge cake, meticulously infused with the fragrant notes of rose extract and syrup. As if that weren’t enough, the cake undergoes a luxurious soaking in a Tres Leches blend, creating a moist and decadent texture that will leave you yearning for more.

Picture the enchanting taste of rose petals caressed by the creamy embrace of Tres Leches. Each forkful is a harmonious blend of sweetness, floral undertones, and the lusciousness of whipped cream. It’s a dessert that transcends the ordinary, offering a taste profile that is uniquely divine.

Rose Extract:

Description: Rose extract is a concentrated liquid derived from rose petals, capturing the essence of the flower’s aroma and flavor. It adds a delightful floral note to culinary creations, enhancing both the taste and fragrance of dishes. In the Rose Milk Tres Leches Cake, the extract contributes a subtle yet distinctive rose essence, complementing the sweetness of the cake and harmonizing with the Tres Leches blend.

Rose Syrup:

Description: Rose syrup is a sweet and fragrant syrup made from rose water, sugar, and sometimes additional flavorings. It is commonly used in desserts, beverages, and cocktails to impart a unique floral sweetness. In the context of the Rose Milk Tres Leches Cake, the rose syrup enhances the overall rose flavor profile, adding a touch of sweetness to the Tres Leches blend poured over the sponge cake. The syrup contributes to the cake’s moistness and infuses it with a delightful rose-infused sweetness.

Taste Profile:

Pro Tips:

Choosing Cake Flour: Cake flour ensures a tender crumb, contributing to the cake’s light texture.
Vegetable Oil vs. Butter: Vegetable oil imparts a subtle flavor and keeps the cake moist without overpowering the delicate rose notes. Vegetable oil is preferred for cakes that undergo overnight refrigeration. Unlike butter, which tends to firm up when cold, vegetable oil keeps the cake moist and maintains its soft texture even after extended chilling. This choice enhances the overall experience, ensuring a consistently luscious bite every time.
Room Temperature Ingredients: Room temperature milk blends seamlessly with the batter, ensuring even distribution of flavors.
Poking Holes in the Cake: This step allows the Tres Leches blend to penetrate the sponge, creating a sumptuously moist interior. Use a fork or a skewer to gently poke evenly spaced holes across the surface of the cooled cake. Angle the fork or skewer slightly to create small channels for the liquid to seep through.
Filling the Pipettes: Hold a plastic pipette with the small nozzle in the milk blend. Use two fingers to squeeze the air out of the bulb of the pipette. As you release your fingers, the milk blend should fill the pipette. Tilt back and then squeeze once again, insert the pipette into the milk blend again to fill it with more liquid if desired.

Ingredients and Instructions:

For the Sponge Cake:

1 cup cake flour
3 eggs, separated
1/3 cup sugar
1/4 tsp salt
2 tbsp vegetable oil
2 tbsp room temperature milk (Allowing milk to reach room temperature facilitates a smoother blending process with other ingredients, yielding a more homogeneous batter or dough.)
)1/2 tsp vanilla extract
1/2 tsp rose extract
1 tsp rose syrup
Pink or red food coloring (to achieve desired shade)

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
Prepare Dry Ingredients: Sift cake flour into a bowl. Add salt and set aside.
Whip Egg Whites: In a clean, dry bowl, whip egg whites until stiff peaks form.
Beat Egg Yolks: In another bowl, beat egg yolks and sugar until pale and fluffy.
Combine Wet Ingredients: To the egg yolk mixture, add vegetable oil, room temperature milk, vanilla extract, rose extract, rose syrup, and a few drops of pink or red food coloring. Mix until well combined.
Incorporate Dry Ingredients: Gently fold in the sifted dry ingredients until just combined. Be cautious not to deflate the whipped egg whites.
Fold in Egg Whites: Carefully fold in the whipped egg whites until the batter is smooth.
Bake: Pour the batter into the prepared cake pan and bake for about 30 minutes or until a toothpick inserted into the center comes out clean.
Cool and Poke Holes: Allow the cake to cool completely. Once cooled, use a fork or skewer to poke holes all over the cake.

Tres Leches Blend:

Ingredients:

Heavy whipping cream (amount suggested for whipping)
1 cup milk
Sweetened condensed milk (amount suggested for sweetness)
Pink or red food coloring (to achieve desired shade)

Instructions:

Mix Ingredients: In a bowl, combine heavy whipping cream, milk, sweetened condensed milk, and pink or red food coloring. Mix well until fully incorporated.
Pour Over Cake: Pour the Tres Leches blend over the cooled cake, ensuring it soaks into the holes. Reserve some for an extra touch at the end.
Refrigerate: Refrigerate the cake for several hours or overnight to allow the Tres Leches mixture to infuse the cake.

Topping:

Ingredients:

2 cups heavy whipping cream
Mascarpone cheese (it’s recommended to use about 1 cup of mascarpone cheese. Mascarpone is chosen for toppings due to its rich and creamy texture, which adds a luxurious and velvety consistency to the overall dessert. This cheese complements the flavors of the rose milk tres leches cake, contributing to its decadent and indulgent appeal.)
1 cup confectioner’s sugar (or adjust to taste)
1/2 tsp rose extract

Instructions:

Whip Heavy Cream: In a large mixing bowl, using a hand mixer or stand mixer, whip the heavy whipping cream until it begins to thicken.
Add Sugar Gradually: While continuing to whip, gradually add in the confectioner’s sugar. This helps stabilize the whipped cream and adds sweetness.
Incorporate Mascarpone: If desired for added richness and stability, incorporate mascarpone cheese into the whipped cream. Adjust the amount based on your preference.
Add Rose Extract: Once the mixture starts to form stiff peaks, add rose extract. Whip until the cream holds firm peaks.

Decorating and Serving:

Decorate Cake: Spread the whipped cream mixture over the chilled cake, covering it entirely.
Garnish: Decorate the cake with edible rose petals, a royal icing rose decoration, ground and whole pistachios, and a light spray of rose extract for an aromatic touch.
Pipettes: For the extra touch, fill pipettes with the reserved Tres Leches blend. Insert one pipette into each slice of cake. Pour some Tres Leches blend at the base of each served slice.
Slice and Serve: Slice the cake and serve each piece with the delightful addition of the Tres Leches pipette. Enjoy the rich, aromatic, and visually stunning Rose Milk Tres Leches Cake!

Note: Adjust the quantity of ingredients based on the desired serving portions, and prep and cooking time can vary.

Pairing Ideas:

Enjoy a slice with a cup of fragrant rose tea for a truly immersive experience.
Fresh berries on the side add a burst of tartness that complements the cake’s sweetness.

As you slice into this rosy masterpiece, you’ll discover a perfect balance of lightness and lusciousness, with the tres leches blend infusing every crumb with sweet, milky goodness. The topping, a cloud of rose-infused whipped cream, adds a luxurious finishing touch, turning each bite into a celebration of taste and texture.

Whether shared with loved ones or savored in solitude, our Rose Milk Tres Leches Cake beckons you to embark on a culinary journey where every nuance is a revelation. So, elevate your dessert game and treat yourself to a symphony of rose-kissed bliss. May each bite leave you enchanted and coming back for more!