Eggless Rose Tres Leches Cake : A Floral Twist on a Classic Dessert

Ingredients:

For the Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 cup plain yogurt
• 1 teaspoon vanilla extract
• 1 teaspoon rose water

For the Milk Soak:

• 1 cup evaporated milk
• 1 cup condensed milk
• 1 cup heavy cream
• 1 tablespoon rose water

For the Frosting:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon rose water
• Edible dried rose petals for garnish (optional)

Instructions:

Preparing the Cake:

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish, or line it with parchment paper for easier cleanup.
2. Mix Dry Ingredients: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the butter and sugar until light and fluffy. This should take about 3-4 minutes using an electric mixer.
4. Add Wet Ingredients: Add the yogurt, vanilla extract, and rose water to the butter mixture, mixing until well combined.
5. Combine with Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Do not overmix.
6. Bake: Pour the batter into the prepared baking dish. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool: Allow the cake to cool in the pan on a wire rack.

Preparing the Milk Soak:

1. Combine Milks and Cream: In a large bowl, whisk together the evaporated milk, condensed milk, heavy cream, and rose water.
2. Soak the Cake: Once the cake is cool, pierce the surface several times with a fork. Slowly pour the milk mixture over the cake, letting it soak in. Chill the cake in the refrigerator for at least 4 hours, or overnight for best results.

Preparing the Frosting:

1. Whip the Cream: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and rose water until stiff peaks form.
2. Frost the Cake: Spread the whipped cream evenly over the chilled cake.
3. Garnish: Sprinkle edible dried rose petals over the top for a decorative touch.

Serving:

Cut the cake into squares and serve chilled. The creamy texture combined with the subtle fragrance of rose makes this Eggless Rose Tres Leches Cake a refreshing dessert perfect for special occasions or as an elegant treat.

This Eggless Rose Tres Leches Cake not only brings a novel flavor to the table but also caters to those who prefer eggless desserts, ensuring that everyone can enjoy a slice of this exquisite and moist cake.