Falooda (or Rooh Afza in milk) is an incredibly rich beverage that I can never get enough, so I figured— why not infuse it into the traditional tres leches? You can’t go wrong with this moist and dreamy cake, paired with the light whipped cream frosting it’s pure perfection!

Let’s Get Baking!

Preheat oven to 350F. Grease and flour a 9×13-inch baking dish, set aside.

Separate the egg yolks from the egg whites. In a medium size bowl, beat together the egg yolks and ¾ cup sugar until light, fluffy, and doubled in size. Add in the milk and rose syrup and beat until combined, if you want a pinker color go ahead and add some red food coloring.

Sift in the flour, baking powder, and salt and beat until just combined. Do not overmix! Set aside.

In a separate bowl, add the egg whites and beat until foamy and just beginning to hold shape. Gradually add in the ¼ cup of sugar until nothing remains and the egg whites form soft peaks.

Fold the egg whites into the cake batter and mix until no streaks remain, be careful not to deflate it. Transfer to the baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes.

Pierce cake all over with a fork; let cool to room temperature. Once your cake has cooled, combine whole milk, condensed milk, heavy cream, and rooh afza. Pour  the milk mixture over the cake and allow it to soak.

In a separate bowl, whip heavy cream and sugar with an electric mixer until thick. Spread over the cake. Garnish with crushed pistachios or rose petals. Refrigerate until ready to serve!

Enjoy all your hard work!

Check out the video on how to make it:

 

 

 

 

 

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A post shared by Asma Faizal (@sincerelyasma)

Rose Milk Cake (Falooda Tres Leches Cake)

This super fluffy rose-flavored cake is a delicious spin on the traditional tres leches cake soaked in three types of milk and my favorite syrup. It's impossible to stop at a single slice!

Serves: 16 slices

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs

Ingredients

  

For the Cake

• 1½ cup all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup granulated sugar
• 5 large egg yolks
• ½ cup milk
• 2 tbsp rooh afza
• 5 large egg whites
• ¼ cup granulated sugar

For the Soak

• 2 cups milk
• ½ cup condensed milk
• ½ cup heavy cream
• 4 tbsp rooh afza

For the Frosting

• 1½ cup heavy cream
• ¼ cup granulated sugar

Instructions

 

For the cake

• Preheat oven to 350F. Grease and flour a 9x13-inch baking dish, set aside.
• Separate the egg yolks from the egg whites. In a medium size bowl, beat together the egg yolks and ¾ cup sugar until light, fluffy, and doubled in size. Add in the milk and rose syrup and beat until combined, if you want a pinker color go ahead and add some red food coloring.
• Sift in the flour, baking powder, and salt and beat until just combined. Do not overmix! Set aside.
• In a separate bowl, add the egg whites and beat until foamy and just beginning to hold shape. Gradually add in the ¼ cup of sugar until nothing remains and the egg whites form soft peaks.
• Fold the egg whites into the cake batter and mix until no streaks remain, be careful not to deflate it. Transfer to the baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Pierce cake all over with a fork; let cool to room temperature.

For the soak

• Once your cake has cooled, combine whole milk, condensed milk, heavy cream, and rooh afza; pour over the cake and allow it to soak.

For the frosting

• In a separate bowl, whip heavy cream and sugar with an electric mixer until thick. Spread over the cake.
• Garnish with crushed pistachios or rose petals. Refrigerate until ready to serve!