Hello, I am Jane. Today, I will show you a way to prepare rose flavoured trés lechés cake (eggless) recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. This time, I am going to make it a bit more unique. This is gonna smell and look 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 well liked of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Rose flavoured Trés lechés cake (eggless) is something which I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we must prepare a few ingredients. You can have 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):
- Take For the sponge cake
- Make ready 1 cup white flour / cake flour / maida / all-purpose flour
- Get 1 tbsp milk powder
- Take 1 tsp baking powder
- Prepare 1/4 tsp soda
- Get 1/8 tsp salt
- Take 1/2 cup castor sugar
- Take 1/4 cup refined oil
- Make ready 1/4 cup fresh curd at room temperature
- Get 1/2 cup milk at room temperature
- Get 1/4 tsp rose essence
- Get as per need Few drops of pink food colour
- Take For Trés lechés
- Make ready 1/2 cup evaporated milk or regular milk
- Take 1/2 cup condensed milk
- Take 1/2 cup fresh cream (whipping/ thickening /dessert cream)
- Get 1/4 tsp rose essence
- Prepare As required Few drops of pink colour
- Get Frosting
- Prepare 1cup whipped cream
- Take 1 tsp chopped pista
- Prepare 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 with this distinctive dish rose flavoured trés lechés cake (eggless) recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
