Facebook Pixel
My Cart

My Cart

Rose Tres Leche Cake

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!.
7 months ago