Gâteau tres leches au lait de rose sans œufs

Ingrédients

• 1.5 cups All Purpose Flour
• 1 cup Plain Yogurt/Fresh Curd
• 1/2 cup Oil
• 3/4 cup Castor Sugar (roughly powdered)
• 1/2 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Rose Essence
• 1/4 tsp Pink Food Color (+ 3 to 4 drops Tomato Red Food Color)
• 1/4 tsp Salt
• 1/2 cup Condensed Milk
• 1/2 cup Fresh Cream
• 1/2 cup Milk (boiled and cooled down)
• 1/2 tsp Rose Essence
• 1/8 tsp Pink Food Color
• 150 grams Whipping Cream Powder
• 100 ml Ice Cold Water
• 2-3 tbsp Slivered Pistachios
• 1 Edible Silver Foil Sheet

Préparation

1. 1

   Preheat the oven at 180°C for 10-15 mins. Line a 9x9 inch baking tray with parchment paper. In a mixing bowl add 1 cup fresh curd/plain yogurt with 1/2 tsp baking soda.

2. 2

   Whisk until smooth and let it rest for 5 minutes. The mixture should be frothy now.

3. 3

   Add 1/2 cup oil followed by 3/4 cup powdered castor sugar and whisk it until fully melted.

4. 4

   Add 1/2 tsp rose essence and 1/4 tsp rose food color (plus 3-4 drops tomato red food color). Mix well.

5. 5

   Place a sieve on the bowl and add 1.5 cups all purpose flour along with 1 tsp baking powder and 1/4 tsp salt.

6. 6

   Sieve the dry mixture into the wet mixture.

7. 7

   Using a silicon spatula, fold the ingredients gently (without overmixing or knocking out too much air) until the batter is smooth.

8. 8

   Pour the batter into the prepared cake tin and gently tap it a couple of times.

9. 9

   Bake at 180°C for 35-40 minutes until the tester comes out clean.

10. 10

    Let the cake cool down a bit before inverting it onto a wire rack and cut the edges and at the top to even it out.

11. 11

    Meanwhile add 1/2 cup condensed milk, 1/2 cup fresh cream and 1/2 cup boiled & cooled down milk in a jar along with 1/4 tsp pink food color and 1/4 tsp rose essence.

12. 12

    Mix well until all the liquids are combined evenly.

13. 13

    Gently pour over half of the liquid all over the cake when it is still warm. The cake soaks up the liquid immediately and give it a few seconds before pouring over again. It is to your preference if you want to use up all the liquid or save some for serving later. I kept aside half of the liquid in fridge to be served with the cake later.

14. 14

    Place the cake in fridge for atleast 30 minutes.

15. 15

    Meanwhile, whisk the whipping cream until soft peaks appear. I used whipping cream powder, so mixed 150 grams of powder with 100ml ice cold water and whisked until the cream had soft peaks. Set the cream in fridge for 15-20 minutes.

16. 16

    Place two large dollops of whipped cream on the cake and using an offset spatula, spread it evenly on top of the cake.

17. 17

    At this point it is optional to decorate further with more whipping cream. I cut the cake into 4 small squares and decorated each square with whipped cream using star nozzle.

18. 18

    Garnish with slivers of pistachios, edible silver foil and keep it in fridge until it is ready to be served.

19. 19

    Pour over 1/4 cup of rose milk (or as preferred) around the cake and serve chilled!