Free delivery for Klang Valley with purchase of RM350 and above
Please login to your account to view B2B prices
Rose Tres Leche Cake
Hari Raya Rose Tres Leche Cake Cake F&N Dairies
30 mins
Intermediate
Prep + Baking Time
60 mins
Ingredients
13 Ingrediants
Serving Size
16 pieces 4 inch square cake
Share this amazing recipe:
ENG version
BM version
Ingredients
Sponge
4 nosEggs
200gSweetened condensed milk
150gAll Purpose Flour
2 nos Baking Powder
1tsp Green food coloring
50g Butter, melted
30ml F&N Rose Syrup
Milk Filling
250g Ideal Evaporated Milk
120gCondensed Milk
120gCream
100gRose Syrup
Whipping Cream Topping
250g Whipping Cream
100g Powdered Sugar
3 tbsp Chopped Pistachio
Methods
- Line a 10 inch square pan with baking paper. Prepare 2 clean bowl, separate egg yolk and egg white into each bowl. Whip egg yolk together with half of the sugar until fluffy. Whip the egg white with the rest of the sugar until fluffy or softpeak.
- Shive the flour and baking powder into the egg yolk mixture, gently fold until fully incorporated. Add in the whipped egg white, butter and F&N Rose Syrup. Mix gently until nicely incorporated.
- Pour the mixture into 10 inch tray, let it bake in 180C preheated oven for 20-30 minutes or until tooth pick inserted comes out clean. Remove from oven and chill completed, prick the cake with fork evenly across the cake and set aside.
- For the milk filling, mix all the milk filling ingredient nicely. Pour the mixture onto the baked sponge cake. let the cake chill 4 hours or overnight.
- Whipped the whipping cream together with powdered sugar until softpeak. Spread the whipped cream evenly across the 10inch cake. Garnish the chopped pistachio. Cut and server immediately.
Bahan-bahan
Sponge
4 bijiEggs
200gtelur
150ggula
150g tepung gandum
1 sudu kecil Serbuk penaik
50g Mentega ( dicairkan)
30ml Sirap Ros F&N
Isian Susu
250g Susu Sejat Penuh Krim IDEAL®
120gSusu Pekat
120gKrim
100gSirap Ros F&N
Topping Krim Putar
250g Krim Putar
100g Gula Aising
3 tbsp Kacang Pistachio (dicincang)
Cara Penyediaan
- Alas dulang pembakar 10inci dengan kertas pembakar. Sediakan 2 mangkuk bersih, asingkan kuning telur dan putih telur ke dalam setiap mangkuk. Pukulkan kuning telur bersama separuh sugar hingga kembang. Pukulkan putih telur dengan baki gula sehingga kembang.
- Masukkan tepung gandum dan serbuk penaik ke dalam adunan kuning telur dan kacau perlahan-lahan sehingga sebati. Masukkan putih telur yang disebat, mentega dan Sirap Ros F&N. Gaul perlahan-lahan sehingga sebati.
- Tuangkan adunan ke dalam dulang pembakar 10 inci, biarkan dibakar dalam ketuhar yang telah dipanaskan pada suhu 180C selama 20-30minit atau sehingga pencungkil gigi tidak melekat cecair kek tandanya kek sudah masak. Keluarkan dari ketuhar dan sejukkan sepenuhnya, cucuk kek dengan garpu di atas kek dan ketepikan.
- Untuk isian susu, campurkan semua bahan isian susu hingga sebati. Tuangkan adunan tadi ke atas kek span. Biarkan kek sejuk dalam peti sejuk selama 4 jam atau semalaman.
- Putarkan krim putar dengan gula aising sehingga kaku. Sapukan krim putar secara rata pada kek 10 inci. Hiaskan kek dengan pistachio yang dicincang. Sedia dihidangkan!.
2 years ago