Tres Leche
Image: Supplied/Nasiha Norat
1 cup all purpose flour
1½ tsp baking powder
¼ tsp salt
5 eggs, separated
1 cup sugar
1 tsp vanilla
⅓ cup milk
50g butter
1 tsp rose essence
pink food colour
Combine the flour, baking powder and salt in a bowl. Beat the egg yolks and ¾ cup sugar until pale yellow. Add the rose essence, soft butter, milk and food colour.
Mix the flour and egg mixture until well combined. Whisk the egg whites and gradually add the remainder ¼ cup sugar. Beat until stiff, but not dry.
Fold the egg whites into the batter until combined. Spread in a pan evenly. Bake for about 20 to 25 minutes at 180°C until done, or a toothpick comes out clean.
1 can evaporated milk
1 cup fresh cream
1 can condensed milk
2 tbs rose syrup
Mix the above in a mixing jug. When the cake is done, cool slightly and poke holes all around. Slowly drizzle the milk mixture over the cake.
Keep about a cup full aside for serving. Allow the mixture to seep in and refrigerate for a few hours or overnight. Top with whipped cream, and decorate with edible roses.
Refrigerate until serving and serve with the remaining milk glaze. The rose flavour and colouring can be substituted for any other flavour you prefer.