Rooh afza Tres Leches (Eggless)

A fusion Tres Leches perfect for festivities and any celebration! The sponge cake (can be made with or without egg) is soaked in a milk mixture made of 3 kinds of milk, cream, rooh afza and ground cardamom. The rooh afza adds a subtle and delicious flavor to the cake. I add rose water to the cream on top which really brings it all together. This dessert has been polished off every time I make it. You will love the softness, creaminess and flavors of the cake. A must try Indian fusion dessert recipe!
Happy Baking!

Servings: 10-12 servings

Prep Time: 25-30 minutes

Cooking Time: 30-45 mins

Chilling Time: 10+ hours

Total Time: 1 day

Ingredients: 

• Sponge cake- Make the sponge cake as per your choice, recipes below. I always recommend making your so it soaks well.

  • Eggless sponge cake

  • With egg sponge cake

• Milk mixture-

  • 14 oz condensed milk

  • 18 oz evaporated milk 

  • 10 oz whole milk

  • 3 oz heavy cream 

  • 3-4 oz Rooh afza syrup as per your taste

  • 1 tsp freshly ground cardamom powder

• Topping-

  • 2/3 cup heavy cream

  • 2-3 tbsp castor sugar

  • 1 tsp freshly ground cardamom powder

  • 1 tsp vanilla

  • 1 tsp rose water

  • Rooh afza to drizzle

  • Dried rose petals to garnish

Directions: 

1. Prepare cake as per recipe. I used a deep baking dish to bake the cake in so I can soak and serve in that itself.

2. Milk mixture: Whisk condensed milk, evaporated milk, whole milk, heavy cream, rooh afza and cardamom powder together.

3. Poke holes in the sponge using a fork or toothpick, making holes throughout the cake.

4. Mix the milk mixture just before pouring and pour about 2/3rd of it all over the cake. Reserve rest in the fridge to serve with.

5. Cover and let it soak in the fridge for 8-10 hours at least.

6. Whip heavy cream with sugar, vanilla essence, cardamom powder and rose water using an electric mixer/stand mixer till soft-medium peaks form.

7. Top the cake with whipped cream and drizzle rooh afza over it. Garnish with dried rose petals.

8. Cut and serve with reserved milk mixture to pour over it.

Notes/Tips: see the notes and tips in the sponge cake recipe you pick

• Milk mixture-

  • I like to make the mixture and let it sit for 1-2 hours so the flavors mix well.

  • Use room temperature ingredients.

• Make sure you let it soak well otherwise it will be dry!

• Always reserve the milk mixture so that you can pour some while serving.