adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Rose & pistachio milk cake
0 Likes
Total Time:
1 hour
Indulgent Rose & Pistachio Tres Leches Cake: a heavenly, sophisticated dessert that's irresistibly delicious and easy to make. Perfect for any occasion.
Ingredients:
  • 4 eggs separated
  • 160 g granulated sugar
  • 2 tablespoons rose syrup
  • 40 ml milk
  • 160 g self-raising flour
  • ½ teaspoon baking powder
  • ½ teaspoon ground cardamom

  • 410 g tin of evaporated milk
  • 200 ml full-fat milk
  • 200 ml double cream
  • 150 g condensed milk
  • 1 tablespoon rose syrup
  • pinch of ground cardamom
  • 300 ml double cream
  • 1 -2 tablespoons rose syrup
  • chopped pistachios
  • dried rose petals
Instructions:
  • - Preheat the oven to 180°C (gas mark 4) and line a 28 x 18cm shallow dish with baking paper. - In a large bowl, whisk egg yolks with half the sugar until thick and pale. Add rose syrup, milk, sifted flour, baking powder, and ground cardamom, gently fold until combined. - In another bowl, whisk egg whites with remaining sugar until stiff peaks form. Carefully fold into the egg yolk mixture. - Pour batter into the prepared dish and bake for 25 minutes until golden and springs back. - For rose milk, mix ingredients in a jug. Poke holes in the cake and pour most of the milk over, refrigerate. - Whisk cream with rose syrup until soft peaks form, spread over the cake. Top with pistachios, rose petals, and cardamom. - Cut the cake into squares, serve with remaining rose milk. Store in the fridge for 3-4 days.

Similar Recipes