Pastel Tres Leches de Rosa (pas-tel tres leh-ches de ro-sah)

Tres Leches Cake with Rose Water

For dessert, a Tres Leches cake represents the Mexican side, while rose water nods to traditional Romani floral flavors, creating a sweet, moist cake that's both comforting and exotic.

Recipe Directions

Beat egg whites until soft peaks form, gradually add 1/2 cup sugar, and continue beating until stiff peaks form.
In another bowl, beat egg yolks with the remaining sugar until pale and creamy. Add milk, vanilla, and rose water.
Fold the egg yolk mixture into the egg whites gently, then fold in the sifted flour mixture.
Bake in a preheated oven at 350°F (175°C) for about 25-30 minutes. Once cooled, poke holes in the cake and pour over a mix of evaporated milk, sweetened condensed milk, and heavy cream.
Refrigerate for at least 4 hours or overnight before serving.

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Servings

8-10

Prep Time (hours)

1

Items Needed

Mixing bowls, Electric mixer or whisk, 9x13 inch baking pan, Fork

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Ingredients

1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 eggs, separated
1 cup sugar, divided
1/3 cup milk
1/2 teaspoon vanilla extract
1/2 teaspoon rose water
1 can evaporated milk
1 can sweetened condensed milk
1/4 cup heavy cream

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Item type

Consumable, Food / Drink

Creator

Isabella Garcia