Eid Al Fitr special Roohafza Tres Leches: A rose-flavoured three milk cake

Desserts are synonymous with any celebration. And the best kind of dessert is one that not only brings together people but cultures. One such sweet treat, that will be a much-loved addition to your Eid Al Fitr celebration, is Roohafza Tres Leches cake. With the fear of being repetitive, I can’t stress enough how this fusion of Mexican Tres Leches and Roohafza is perfect to adorn any occasion.

Most 1980’s & 1990’s kids would have a fond memory of running back to their houses and being greeted with a cold glass of Roohafza. This fusion cake is my little effort to help you relive that core memory.

Roohafza - what’s that you ask ?

Even though it is a name that needs no introduction, for those who are blissfully unaware, it is a rose drink that has had a special place in meals for many years now. Made with the extract of fruits like oranges, grapes, apples and flavoured with aqua rose, it is generally had with cold water or milk. Roohafza is an essential part of households in India, Pakistan, Bangladesh and the Middle East, not only because it is considered as one of the best drinks to quench the summer thirst but because of its many health benefits.

What is Tres Leches?

Tres leches literally translates to three milk and that’s exactly what it is - a cake soaked with a mixture of three types of milk. The milk concoction is made with condensed milk, full cream milk and evaporated milk. The sponge is extremely soft yet sturdy and soaks up the milk mixture without disintegrating the cake. It is generally served with a generous topping of whipped cream. Believe me when I say, it is one of the most scrumptious and creamy cakes you will ever have!

Since it is a milk cake, it is quite easy to be creative with it and make it your own. You can have many variations by flavouring the milk mixture with syrups or an essence of your choice.

This recipe will help you make one of the most refreshing and divine cakes. Spice it up with a little nostalgic twist of Roohafza and you have got perfection. The sponge has an extremely light texture with huge air pockets to help hold on to the milk soak.

Preparation time - 45 mins

Cooking time - 25 mins

Setting time - 4 to 6 hours

Ingredients

For the milk mixture:

200 gms full cream milk

100 gms evaporated milk

50 gms sweetened condensed milk

80 gms Roohafza syrup (or as required)

For the cake sponge:

2 eggs (separated)

30 gms fine sugar

40 gms all-purpose flour

3 to 4 drops vanilla essence

For the topping:

50 gms whipping cream

10 gms Roohafza syrup (or as required)

Method

Prep a 6-inch square cake mould by greasing it with some oil. Preheat the oven to about 185 °C.

Separate the egg whites and yolks in different bowls. Make sure the bowls are absolutely clean and oil free, otherwise the eggs won’t aerate properly.

Whip the egg whites with an electric mixer on medium speed. Once it becomes white and slightly fluffy, add 20 grams of sugar in it. Whip it again on high speed till it reaches soft peaks.

Add the remaining 10 grams of sugar to the egg yolks and whip them (using an electric mixer) till they become light, creamy and pale.

Add the vanilla essence to the creamy egg yolks and whisk it in.

Now, transfer the yolk mixture to the egg whites and gently fold it in using a spatula. Make sure to mix it gently, as the eggs might deflate if they are not combined with a gentle hand.

Finally fold in the flour by moving the spatula around the bowl and then cutting it in the centre to make an 8-shape. Carefully repeat this movement till the batter is lump-free.

Transfer the cake batter into the lined pan, spread it evenly using the same spatula and bake it in the oven at 180°C for about 20to 25 minutes (or till a toothpick comes out clean).

While the cake bakes, prepare the milk soak by mixing together the full cream milk, evaporated milk, condensed milk and Roohafza.

As soon as the cake comes out of the oven, poke holes in it using a toothpick or fork and immediately pour the milk mixture over it, evenly. You can choose to reserve some milk mixture to be used for serving later.

Let the cake chill in the refrigerator for 4 to 6 hours. Meanwhile, prepare the topping by whisking the whipping cream till it reaches stiff peaks. Mix in the Roohafza and transfer the cream into a piping bag.

Once the cake is chilled and has soaked all the milk, decorate it with the Roohafza whipped cream and rose petals (or a garnish of your choice). Make sure to serve cold.

Tips to remember

1.) Make sure not to knock out any air from the eggs while preparing the batter as this cake recipe has no separate raising agent. The aerated eggs are the only ingredient that provide the cake it’s structure and texture.

2.) Do not over bake the cake. This cake develops colour quite quickly so keeping an eye on it is important.

3.) If you are unable to find evaporated milk in your region, you can replace it with heavy cream of the same quantity or mix together equal amounts of milk powder and regular milk to get evaporated milk (as it is essentially reduced milk).

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