Description
A luxurious twist on the classic tres leches cake, this version features a light cardamom sponge soaked in rose-scented milk, topped with rose whipped cream and garnished with pistachios and rose petals. It’s fragrant, elegant, and perfect for festive occasions.
Ingredients
- 160 g self-raising flour
- 160 g granulated sugar
- 4 large eggs, separated
- 1/2 tsp baking powder
- 40 ml milk
- 1/2 tsp cardamom powder
- 2 tbsp rose syrup
- 1 can evaporated milk (approximately 410 g)
- 200 ml full-fat milk
- 200 ml double cream (optional)
- 150 g condensed milk (adjust to taste)
- 1 tbsp rose syrup (for milk mixture)
- 1 pinch cardamom powder (for milk mixture)
- 300 ml double cream (for topping)
- 1–2 tbsp rose syrup (for topping)
- 2–3 tbsp pistachios, finely chopped
- Dried rose petals
- A light sprinkle of cardamom powder (for garnish)
Instructions
- Preheat the oven to 180°C (350°F). Line an 11 x 7 inch rectangular baking dish with baking paper.
- Whisk egg yolks with half the sugar until pale. Add 2 tbsp rose syrup and mix.
- Stir in milk. Sift in flour, baking powder, and cardamom powder. Gently fold to combine.
- In a separate bowl, whisk egg whites with remaining sugar until stiff peaks form.
- Fold egg whites into the batter carefully to retain airiness.
- Pour batter into prepared dish and level the surface.
- Bake for 25 minutes, or until golden and a skewer inserted comes out clean. Let cool slightly.
- Combine evaporated milk, full-fat milk, condensed milk, double cream (if using), 1 tbsp rose syrup, and a pinch of cardamom powder to make the rose milk mixture.
- Poke holes all over the warm sponge with a skewer. Slowly pour milk mixture over the cake, reserving a little for serving if desired.
- Refrigerate for at least 4 hours or overnight to soak.
- Whip double cream with 1–2 tbsp rose syrup until soft peaks form. Spread evenly over the chilled cake.
- Garnish with chopped pistachios, dried rose petals, and a light dusting of cardamom powder. Serve cold.
Notes
- Omit double cream in milk mixture for a lighter version.
- Substitute pistachios with almonds or omit for a nut-free option.
- For stronger rose flavor, increase rose syrup to taste.
- The cake improves in flavor and texture after overnight chilling.
- Store covered in the fridge for up to 3 days; do not freeze.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake / Soak / Chill
- Cuisine: Fusion / Middle Eastern-Inspired
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 380
- Sugar: 32g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 105mg
