I have always loved rose flavor be it rose falooda or puddings or even in hot milk. I just adore the subtle flavor of rose. Ever since I saw this in internet I have been wanting to make this cake. Although this cake is somebody else’s idea but this recipe is definitely mine. There is this trend of milk cake, saffron milk cake, mango milk cake everywhere now and this is definitely a keeper recipe.
I have been on a weight loss regime from sometime and unlike my earlier attempts, this time I have been successful in shedding those extra kilos although I can never be slim. So even if I bake a cake, I indulge in just a small piece of cake which I was never able to do before. Maybe it’s a sign of aging too, Right??? Even though this year has been terrible for all the people around the globe, I have evolved as a better person realizing my mistakes and is thriving hard to lead a better and happy life. Definitely I have learnt to love all that I possess over the time and Alhamdulillah for all the blessings that He has showered upon me.
Back to the cake, Yet another time the excitement of cake ended in just baking for Raashi and he is never a good eater of any cakes other than chocolate cake. Every time I bake a different flavour cake, He just declares that he can only eat chocolate cake. However, Abu liked this cake and I had sent half of the cake to my inlaws and sister-in-law who stays at Kollam. Let’s head over to the recipe now.
RECIPE FOR ROSE MILK TRES LECHES CAKE
1 cup all purpose flour/maida
1 tsp baking powder
A pinch of salt
¾ cup sugar
1 tbsp rose syrup
¼ cup milk
70 ml butter/ghee
A pinch of pink colour if required
For the soaking syrup
¾ cup milk
½ cup milkmaid
5-6 tbsp rose syrup
2 tbsp milk powder
½ cup fresh cream
Whipping cream powder/Whipping cream
Pistachios (sliced for garnishing)
Method of preparation
Sift flour, baking powder and reserve.
Melt butter in milk and wait till it Turns lukewarm.
With the help of electric beater, Beat eggs and sugar until it reaches ribbon stage. (When all the sugar id dissolved it will automatically reach ribbon stage)
To this add in butter mixture, salt and mix well.
Gently fold in flour mix and finally add in rose syrup.
Bake the cake for 30-35 minutes at 170°C.
Once the cake is cooled poke the cake using fork. Pour in soaking syrup. Refrigerate for atleast 2 hours. Then garnish with whipping cream ,rose petals and pistachios.