Hey everyone, hope you are having an incredible day. Today, we’re going to prepare a special dish, rose flavoured trés lechés cake (eggless). One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Rose flavoured Trés lechés cake (eggless) is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look wonderful. Rose flavoured Trés lechés cake (eggless) is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can cook rose flavoured trés lechés cake (eggless) using 22 ingredients and 15 steps. Here is how you can achieve that.
The ingredients needed to make Rose flavoured Trés lechés cake (eggless):
- For the sponge cake
- 1 cup white flour / cake flour / maida / all-purpose flour
- 1 tbsp milk powder
- 1 tsp baking powder
- 1/4 tsp soda
- 1/8 tsp salt
- 1/2 cup castor sugar
- 1/4 cup refined oil
- 1/4 cup fresh curd at room temperature
- 1/2 cup milk at room temperature
- 1/4 tsp rose essence
- as per need Few drops of pink food colour
- For Trés lechés
- 1/2 cup evaporated milk or regular milk
- 1/2 cup condensed milk
- 1/2 cup fresh cream (whipping/ thickening /dessert cream)
- 1/4 tsp rose essence
- As required Few drops of pink colour
- Frosting
- 1cup whipped cream
- 1 tsp chopped pista
- 1 tbsp dried rose petals
Instructions to make Rose flavoured Trés lechés cake (eggless):
- For baking choose a tray that can be used for serving too. Clear glass tray will give it a nice look. Grease it. Place a baking paper on it and grease it again.
- Combine all the dry ingredients for the sponge cake (using a whisk) I.e. flour, baking powder, baking soda and salt. Keep them aside.
- In a different bowl, combine oil and powder sugar. Beat it well for a few seconds or till it is light and frothy. Next add the curd. Beat it again with a whisk.
- Add food colour and the essence. Combine everything well using a whisk. Now add the flour and the milk alternatively, a little at a time. Whisk the mixture every time you add these ingredients.
- The end result should be smooth and shiny looking batter with ribbon consistency.
- Transfer the batter into the baking tray and bake for about 30-40 min at 180c. Check after 30 min. If the toothpick comes out clear, no need to bake further.
- Let it cool for about 30 min. Gently release the cake from the sides of the tray using a spetula. Turn the tray upside down over a cooling take. Let the cake cool down.
- Meanwhile, make the Trés lechés by combining all the ingredients at one go. Keep it in the fridge to chill.
- When the cake is cools down completely, transfer it back to the tray. If(it has hard surfaces and edges, it is advisable to trim them first). Prick on the cake using fork to make holes so that the cake can absorb the liquid well.
- Pour 3/4 cup Trés lechés all around and on the top of the cake. Refrigerate the cake over night.
- Next day you'll see that the cake has absorbed most of the liquid. Whip the cream until you get the stuff peaks. I did. Not add any sugar in my cream as it was sweetened cream. Fill it in the piping bag. Fix nozzle no.27 to the bag.
- Do the pattern on the cake as shown in the pic. Sprinkle some chopped pistachio over it.
- Sprinkle some dried rose petals too. The cake is ready ! Keep it refrigerated. Cut a piece at the time of serving and place it on a serving plate. Pour some Trés lechés (2/4 part that was kept aside) mixture around it.
- Enjoy ! Check out my page www.favouritefeast.com for more such recipes.
So that is going to wrap this up for this special food rose flavoured trés lechés cake (eggless) recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
