Hello, I am Elise. Today, I’m gonna show you how to prepare rose flavoured trés lechés cake (eggless) recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Rose flavoured Trés lechés cake (eggless) Recipe
Rose flavoured Trés lechés cake (eggless) is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. Rose flavoured Trés lechés cake (eggless) is something that I’ve loved my whole life. They are nice and they look wonderful.
To be with this particular recipe, we have to first prepare a few ingredients. You can cook rose flavoured trés lechés cake (eggless) using 22 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Rose flavoured Trés lechés cake (eggless):
- Take For the sponge cake
- Make ready 1 cup white flour / cake flour / maida / all-purpose flour
- Take 1 tbsp milk powder
- Make ready 1 tsp baking powder
- Get 1/4 tsp soda
- Get 1/8 tsp salt
- Take 1/2 cup castor sugar
- Make ready 1/4 cup refined oil
- Take 1/4 cup fresh curd at room temperature
- Prepare 1/2 cup milk at room temperature
- Make ready 1/4 tsp rose essence
- Make ready as per need Few drops of pink food colour
- Take For Trés lechés
- Get 1/2 cup evaporated milk or regular milk
- Make ready 1/2 cup condensed milk
- Take 1/2 cup fresh cream (whipping/ thickening /dessert cream)
- Make ready 1/4 tsp rose essence
- Take As required Few drops of pink colour
- Take Frosting
- Prepare 1cup whipped cream
- Get 1 tsp chopped pista
- Take 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 exceptional dish rose flavoured trés lechés cake (eggless) recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
