Ingredients
For Tres Leches Cake:
SwissBake® Delicious Vanilla Sponge Cake Mix – 1000g
Fresh Eggs – 500g
Water – 240g
Vegetable Oil – 50g
For Tres Leches Mixture:
Condensed Milk – 400g
Full Cream – 400g
Milk – 400g
Rose Water – 30g
Rose Syrup – 30g
For Garnish:
Whipped Cream – 500g
Rose Petals, dried – for garnish
Pistachios, finely chopped – for garnish
Method
- Preheat the oven to 160°C to 180°C.
- Place the Delicious Vanilla Sponge Mix, eggs and water in a mixing bowl.
- Using a whisk attachment on a planetary mixer, mix on slow speed for 1 minute until ingredients are combined.
- Increase the speed to high and beat for 5 minutes until the batter is smooth and airy.
- Add the vegetable oil and mix on slow speed for an additional 1 minute until fully incorporated.
- Pour the batter into a greased and floured rectangular cake pans.
- Bake at 160°C to 180°C for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cake to cool completely in the pan.
- In a bowl, whisk together the ingredients specified for making the tres leches mixture until well combined.
- Once the sponge cake has cooled, pierce it all over with a fork to create small holes for the milk mixture to soak in.
- Slowly pour the Tres Leches mixture over the cooled sponge cake, ensuring it soaks evenly.
- Cover the cake and refrigerate for at least 2 hours, allowing the milk mixture to fully absorb.
- In a chilled mixing bowl, whip the heavy cream till soft peaks.
- Spread the whipped cream evenly over the soaked cake.
- Garnish with rose petals and chopped pistachios for an elegant finish.
- Slice and serve chilled.
BAKE TEMP : 
MIXING TIME : 
BAKE TIME : 
PREP TIME : 
