Diwali Cake | Eggless Rose Tres Leches Cake

Diwali Cake | Eggless Rose Tres Leches Cake , a fusion and yummy rose flavored Tres Leches (3 milks) cake from scratch using raw cane sugar and the cake sponge is eggless milk powder based and cardamom flavored. The combination of milk used to soak the cake creates a rich and layered flavor and super moist if you taste

at least after 8 hours of soaking. This is a no food color cake except the Mithai/Sweets I used for decoration/topper on cake…Those are my daughters favorite So I couldn’t resist and this cake is one among our remembrance of life Yup its her 11th birthday celebration cake. She born very close to a place where this cake is so popular 🙂 She requested to make it eggless and this time she was ok with food colors too. Her other Gulab Jamun birthday cake is one famous post in our blog and hope I kept her words.

The mithai list was given by both kiddos for Diwali and some of the sweets are my boy’s favorite as well. Also sorry for indoor dull video or pictures, it happened on busy week day and didn’t concentrate much on frosting, decorating (yeah kids made few decoration at the end) and even there was not much time to click full cake pictures. The next day I took a deep breath and clicked few pictures.

Nowadays the posts are very detailed and you can see my cakes and bakes for my recent cakes and bakes, also I will add up more posts for holiday season before this year ends. Now we are in Thanksgiving break and so this lengthy post happened with a week of editing and writing work.

Eggless Milk Powder Sponge

This is a egg free, butter free cake and made with non fat dry milk powder, any dry milk powder/mawa powder works for this recipe. If you exclude the toppers then this is a healthy cake on whole with minimal sugar to suit out your taste buds. I had a little milk powder so used it to make one cake layer and the rest 2 layers were prepared with instant Gulab jamun mix which were leftover from the gulab jamuns I made for Diwali. That instant jamun mix cake recipe will be in another post because I don’t want to make this post so lengthy like I did in Gulab Jamun Cheesecake recipe recently 🙂

Raw Cane sugar

The cake toppers/sweets/mithai and the cake were made using raw cane sugar. Even for frosting I powdered raw cane sugar and added and you can use icing sugar or powder regular sugar or jaggery or any sweetener for the cake.

Flour

The flour I used here is unbleached all purpose flour and didn’t use white cake flour or maida. I showed the difference with rice flour and unbleached all purpose flour in the video tutorial at minutes, since I don’t have bleached flour/maida at home 🙂 But for other healthy day to day bakes I use Whole Wheat Flour or Millet Flour.

Curd/Yogurt

I always use homemade curd / unflavored yogurt for all my recipes. When it comes to baking some recipe calls for buttermilk and for eggless cakes I prefer more fat, so I evaporate the milk to get it thick and use the very thick curd made from that evaporated milk for eggless bakes. Can refer milk powder free thick curd based another eggless sponge cake recipe.

Cake Toppers for Eggless Rose Tres Leches Cake

• Gulab Jamun
• Jhangri/Imarti
• Milk Powder Burfi
• Boondi Ladoo
• Sweet Boondi (will post the recipe later)
• Bournvita Burfi

Eggless Rose Tres Le Ches

Coming to the cake, I prepared the eggless sponges, Mascarpone Cheese and Mithais (topper) ahead of decorating it. Cake layers can be made anytime, wrap and keep it in the freezer. This helps for easy trimming with less crumbs and thaw properly before assembling. Mascarpone Cheese I prepare just a day ahead of decorating/frosting the cake. I use fresh whipped cream or Mascarpone cheese frosting for wherever the recipe calls. Decorated cake should be consumed within 3-4 days upon proper storing.

As promised in Gulab Jamun Cheesecake recipe I will come up with Mango cheesecake Video Recipe soon, since this was pending from last month / October and I was not able to make it on time before Diwali, wanted to make it for this Holiday season.

Gulkand/Rose Flavored Recipes

I use gulkand flavor / Rose Petal Jam Spread in many recipes.

Milk Powder Cake From Scratch vs Instant

I trimmed the Milk Powder Cake since it was almost 1 inch height for one layer. But used the 3/4 cup flour measurement for each layer yet the instant version is little small in size around 3/4″ height compared to milk powder cake made from scratch. So I trimmed the top of all three layers to even the height and the total height was 2.25″ with filling. The Instant Jamun mix cake layers were so porous in texture and so does the scratch recipe cake layer.

Tres Leches / Three Milk To Soak The Cake

Tres Leches is a Spanish word which means three kinds of milk. I used only two milks ie evaporated, heavy cream and milk powder instead of condensed milk to reduce the sweetness and also this is a great recipe for people who won’t get heavy cream or condensed milk in their places. In India we call this as Rose Rabri / Rabadi which means traditionally regular milk gets evaporated and jaggery, spices and nuts added to it later. That define thickened milk is served over mithai /sweets.

Can use just evaporated milk and milk powder with gulkand /rose flavor. Of course you can use plain /evaporated milk and condensed milk or plain/evaporate milk and heavy cream combo or just plain / evaporated milk and milk powder for thick consistency…Make sure it comes to the total liquid content mentioned in the recipe and thick as shown in the video. Actually you have to poke the cake to soak the layers but here the cake layers are porous so didn’t poked it.

Mascarpone Cream

Mascarpone Cheese is a full fat cheese made of heavy cream and equal proportion of this cheese with whipping/heavy cream makes a more stabilized and neat finish Whipped cream frosting. This is the thick and stabilized form of whipped cream. Can use store bought Mascarpone cheese to make this frosting. Even a regular/plain whipped cream works for this recipe. If you are looking for different frosting for the same cake do check the Icing and Frosting Section.

How to Make Milk Powder Cake

• Soak sooji in regular temperature milk (use a small portion from the quantity mentioned in the recipe) for 15 minutes at least.
• Add flour, baking powder, soda, salt, powdered cane sugar and milk powder in a wide bowl (pic 1).
• I powdered raw cane sugar, cardamom pods (warm up the whole pods, remove skin & cool before powdering) and milk powder in a food processor.

• In the sooji soaked bowl add oil, thick curd, few tbsps of milk, mix well and add it to the flour mixture (Pic 2).
• Always reserve the liquid/milk for adjusting the batter at the end.
• Blend this mixture to smooth consistency like shown in Pic 3.
• You can use hand whisk to make this batter and use stove top to bake this cake, do check that way of making HERE.
• Grease the baking pan with butter or oil and flour or just parchment paper as shown in the video.
• Pour the prepared batter (Pic 4), even and tap it (Pic 5).
• Bake in preheated oven at 350 F / 180 C for 22-25 minutes.
• For me all the three 8 inch cake layers took exactly 22 minutes to bake (pic 6 & Look at that gorgeous crust in 1 below).

• Check the doneness of cake by inserting tooth pick at few places and in the middle (Pic 2).
• Also in Picture 3, check the bottom part of the cake.
• The texture of perfect Eggless Milk Powder cake is proved from Pic 4 :-).

Mascarpone Whipped Cream Frosting Preparation

I do make cheese at home ahead of cake decoration and keep in refrigerator. You can check another popular Eggless Tiramisu Sponge Cake OR Tiramisu Sponge Cake in blog based on this same frosting.

1.5 Cups of Heavy Cream Yields 11-12oz of Homemade Mascarpone Cheese.

Below Recipe Yields Cream for 2″ to 2.25″ Height cake

Homemade Mascarpone Cheese – 11-12oz
Heavy Cream/Whipping Cream – 1.5 Cups (350ml)
Powdered Raw Cane Sugar/Icing Sugar – 1/4-1/3 Cup
Cardamom Powder/Rose Extract – 1.5tsp

• In a chilled bowl add 1.5 cups heavy cream/whipping cream.
• Whip the cream till soak peaks, can check the Whipping Cream stages in this Video.
• The soft peak is the stage where cream gets thicken and forms shapes but it won’t hold it.
• Now in another bowl , whip the Mascarpone cheese (Pic 2) for a minute or less , just to blend.
• Pour the soft peak whipped cream into Mascarpone cheese (Pic 3).
• Add flavors , powdered raw cane sugar or icing sugar and continue beating till it reaches stiff peak as shown in Pic 4.
• It reaches that stage very quick because of Mascarpone cheese, so keep an eye after mixing them.
• Can check the Video tutorial for clear stiff Mascarpone Whipped Cream Frosting consistency, once done refrigerate till use.
• Take 1/4 of prepared cream and dilute with 1/4 cup heavy cream/whipping cream in a separate bowl video at 11:01minutes, whip till medium peaks to make soft filling, also refrigerate this filling till use.

Tres Le Ches (3 Milks) Preparation

Ingredients

Regular Milk – 1.75Cup Evaporated to 1.25 Cup
Milk Powder – 1/4 Cup
Heavy Cream – 3/4 Cup (1/2 cup is 100ml)
OR Condensed Milk – 3/4 Cup
Rose Flavor- 1.5tsp/Gulkand – 2 Tbsp
Cardamom Powder- 1/2 tsp

• Boil regular milk and evaporate in low flame till it reduce to 1.25 cups, approximately it takes 15 minutes after its first foam or use store bought milk.
• When it is hot add gulkand/rose flavor/rose petal spread to it.
• Also add milk powder or condensed milk of your choice.

• Finally add heavy cream and soak the cake when its cold, warm or less temperature than warm but don’t pour too hot mixture over thawed cake.
• My cake layers were porous so I didn’t poke it, do it if necessary.
• Can make the rose milk ahead and chill in refrigerator till use.
• Can strain the rose petals in rose flavored milk but I added as it is over the sponge.
• Also do add optional sugar to this milk mixture in case if you use unsweetened condensed milk or other milk combos.

How to Soak and fill the Cake

• Can trim (Pic 1) or add the cake layers as it is, if you like to know the demo for full cake without trimming do check this video.
• Since I made two different recipe for this 3 cake layers, I need to adjust the height of each layers by trimming the top (Pic 1).
• Add a pinch of prepared cream in the middle of cake board (to have grip for the cake) and place first layer of cake with bottom part touching the cake board.
• Pour prepared rose flavored milk gently all over the sponge (Pic 2).

• Add dollop of this filling over first layer of cake and even it, leave the edges like shown in Pic 3.
• For next layer do soak both the side of layer with rose milk like shown in the video.
• Add Mascarpone Cream filling (Pic 4) and spread evenly.
• For the third layer also do soak both sides with rose milk.
• I scraped the rose petals and brown crust on top of the cake like shown in Pic 5 for neat finish over cake.
• Now decorate the cake with prepared Mascarpone Whipped Cream Frosting (Pic 6).

How to Decorate Diwali Cake

• Add dollop of cream on top of the cake (Pic 6 above) and spread it using frosting spatula on all over the sides of the cake (Pic 1).
• Can add second coat and even the frosting on all over the cake.
• Now make neat finish on top of the cake (Pic 2).
• Then work on the edges of the cake till you achieve a neat finish (Pic 3).
• The cake is ready in Pic 4 to decorate to your creativity.

• I added some mithais and if you like to pipe you can do it as shown below.

Video Tutorial

Eggless Rose Tres Leches Cake Print Card

Eggless Rose Tres Leches Cake Variations

1. You can make this as sheet cake with one layer or two layers Tres Leches Cake like the traditional one.
2. Can use egg based sponge and make rose flavored regular whipped cream.
3. Can use any frosting for the same cake, do check Icing and Frosting for more Ideas.
4. The role of sooji/ semolina in my eggless bakes is to withstand the height and prevents cake sinking in the middle.