Cardamom Rosewater Tres Leches Cake: A Fusion of Latin American and Middle Eastern Flavors

Tres Leches cake is a beloved Latin American dessert, known for its incredibly moist texture and decadent flavor. Traditionally, this cake is soaked in three types of milk: evaporated milk, sweetened condensed milk, and whole milk. However, this version takes it a step further by introducing aromatic Middle Eastern flavors like cardamom and rosewater. With its fragrant floral notes, this twist on the classic tres leches cake will undoubtedly leave a lasting impression. Let’s explore the origin, ingredients, preparation, and variations of this delectable dessert.

What is Cardamom Rosewater Tres Leches Cake?

Cardamom Rosewater Tres Leches Cake is a sophisticated twist on the traditional Latin American dessert. It combines the signature moist texture of the tres leches cake with two exquisite Middle Eastern ingredients: cardamom and rosewater. These ingredients infuse the cake with a delicate, floral fragrance and a warm, spicy kick, elevating the dessert to an entirely new level. The cake is soaked in a mixture of three milks, which enhances its moistness, and is topped with a luscious Ashta cream, a type of Middle Eastern clotted cream flavored with rosewater.

The Origin of Cardamom Rosewater Tres Leches Cake

Tres Leches cake, also known as “pastel de tres leches,” originated in Latin America, and it has been enjoyed for generations across countries like Mexico, Nicaragua, and Venezuela. The cake’s name is derived from the three types of milk it is soaked in: evaporated milk, sweetened condensed milk, and whole milk.

The fusion of Middle Eastern ingredients like rosewater and cardamom into this cake is a creative blend of two culinary traditions. Rosewater, a distillation of rose petals, is widely used in Middle Eastern sweets and beverages. Cardamom, a warm, aromatic spice, is commonly found in Middle Eastern and Indian cuisines. The combination of these two ingredients adds a fragrant, exotic twist to the classic tres leches recipe, making it an exciting and flavorful fusion dessert.

Ingredients for Cardamom Rosewater Tres Leches Cake

To create this sumptuous dessert, you will need the following ingredients:

For the Sponge Cake

• 6 large eggs (separated)
• 1½ cups sugar
• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp ground cardamom
• ½ tsp salt
• 1 tsp vanilla extract
• 2 cups whole milk

Milk Soak

• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 2 cups heavy cream
• 1 tbsp rosewater

For the Ashta Topping (Middle Eastern Clotted Cream)

• 1½ cups heavy cream
• 5 tbsp cornstarch
• 1 tbsp granulated sugar
• 1 tsp rosewater

For Garnish

• Chopped pistachios
• Dried edible rose petals

Step-by-Step Directions and Preparation Method

Preparing the Sponge Cake

1. Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan to ensure the cake doesn’t stick.
2. Whisk the Egg Whites: In a large mixing bowl, beat the egg whites until soft peaks form. Gradually add the sugar and continue beating until stiff peaks form. This will give the cake its light, airy texture.
3. Add the Egg Yolks: Add the egg yolks one at a time, making sure each is well incorporated before adding the next. Stir in the vanilla extract to enhance the flavor.
4. Mix the Dry Ingredients: Sift together the flour, baking powder, salt, and cardamom. Slowly fold these dry ingredients into the egg mixture, alternating with the milk. Be gentle when folding to avoid deflating the batter.
5. Bake the Cake: Pour the batter into the prepared pan and bake for 25–30 minutes. Test doneness by inserting a toothpick into the center of the cake; if it comes out clean, the cake is ready.
6. Cool the Cake: Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Making the Milk Soak

1. Prepare the Soak: In a separate bowl, combine the evaporated milk, sweetened condensed milk, and heavy cream. Stir in the rosewater to add that signature floral aroma.
2. Soak the Cake: Once the cake is completely cooled, use a fork or skewer to poke holes all over the top. Pour half of the milk soak mixture over the cake, allowing it to absorb. Let the cake sit for a few minutes before pouring the remaining soak mixture on top. This will ensure the cake is thoroughly soaked and moist.

Making the Ashta Topping

1. Cook the Cream: In a saucepan, combine the heavy cream, cornstarch, and granulated sugar. Cook over medium heat, whisking continuously, until the mixture thickens and reaches a custard-like consistency.
2. Flavor with Rosewater: Remove the saucepan from heat and stir in the rosewater for that delicate, floral flavor. Allow the cream to cool before spreading it over the soaked cake.

Assembling the Cake

1. Spread the Ashta: Once the cake has absorbed the milk soak and the ashta topping has cooled, gently spread the creamy topping over the entire surface of the cake.
2. Chill the Cake: Cover the cake and refrigerate it for a few hours. For best results, refrigerate the cake overnight to allow the flavors to meld and the cake to set.
3. Garnish and Serve: Before serving, garnish the cake with chopped pistachios and dried edible rose petals. These not only add a beautiful touch but also enhance the flavor with their crunchy texture and subtle floral notes.

Variations of Cardamom Rosewater Tres Leches Cake

This version of Tres Leches Cake can be adapted to suit different tastes and dietary preferences:

1. Dairy-Free Version: For a dairy-free alternative, use plant-based milks like coconut milk or almond milk in place of the dairy milks. You can also substitute the heavy cream with coconut cream to maintain the creamy texture.
2. Flavored Milk Soak: Experiment with different flavorings in the milk soak. For example, you could infuse the milk soak with saffron or orange blossom water for additional layers of exotic flavor.
3. Nut-Free: If you have a nut allergy or simply prefer a nut-free dessert, you can skip the pistachio garnish and use other toppings like fresh fruit or toasted coconut flakes.
4. Vegan Version: Replace the eggs with flax eggs and use plant-based substitutes for the other ingredients. Ensure the rosewater and other flavorings are also vegan-friendly.

Frequently Asked Questions (FAQs)

1. Can I make this cake ahead of time?
Yes, this cake is best made ahead. It becomes more flavorful and moist as it sits in the refrigerator for a few hours or even overnight.

2. Can I use a different flavor of cardamom?
While ground cardamom is the most commonly used, you can experiment with cardamom pods for a stronger flavor. Just be sure to grind them before using.

3. Is it necessary to refrigerate the cake?
Yes, the cake must be refrigerated to allow the milk soak to fully absorb and the cream topping to set.

4. Can I substitute the rosewater with another flavor?
Yes, if you don’t like rosewater, you can substitute it with orange blossom water or vanilla extract for a different aromatic profile.

5. Can I freeze this cake?
While it’s best served fresh, you can freeze the cake before adding the cream topping. Thaw and top with fresh cream before serving.

6. Can I make a smaller version of this cake?
Absolutely! You can reduce the ingredients proportionally to fit a smaller pan, such as an 8×8-inch square pan.

7. How can I adjust the sweetness of the cake?
If you prefer a less sweet cake, you can reduce the amount of sugar in the cake batter or milk soak.

Conclusion

Cardamom Rosewater Tres Leches Cake is a beautiful fusion of Latin American and Middle Eastern flavors, making it a standout dessert for special occasions or a luxurious treat for everyday enjoyment. The fragrant cardamom and delicate rosewater provide an exotic twist, while the traditional milk soak ensures this cake is irresistibly moist. Whether you’re celebrating a holiday, hosting a dinner party, or simply craving something unique, this cake is sure to impress. With its rich flavor profile and elegant presentation, it’s a dessert that will become a favorite among your loved ones.

Cardamom Rosewater Tres Leches Cake: A Fusion of Latin American and Middle Eastern Flavors

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• Author: David Andersson
• Total Time: 1 hr
• Yield: 10–12 servings 1x
• Diet: Vegetarian

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Description

Cardamom Rosewater Tres Leches Cake is a sophisticated twist on the traditional Latin American dessert. It combines the signature moist texture of the tres leches cake with two exquisite Middle Eastern ingredients: cardamom and rosewater. These ingredients infuse the cake with a delicate, floral fragrance and a warm, spicy kick, elevating the dessert to an entirely new level. The cake is soaked in a mixture of three milks, which enhances its moistness, and is topped with a luscious Ashta cream, a type of Middle Eastern clotted cream flavored with rosewater.

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Ingredients

Scale 1x2x3x

For the Sponge Cake

• 6 large eggs (separated)
• 1½ cups sugar
• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp ground cardamom
• ½ tsp salt
• 1 tsp vanilla extract
• 2 cups whole milk

For the Milk Soak

• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 2 cups heavy cream
• 1 tbsp rosewater

For the Ashta Topping (Middle Eastern clotted cream)

• 1½ cups heavy cream
• 5 tbsp corn starch
• 1 tbsp granulated sugar
• 1 tsp rosewater

Garnish

• Chopped pistachios
• Dried edible rose petals

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Instructions

• Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan.
• Whip egg whites until soft peaks form. Gradually add sugar and beat until stiff peaks form.
• Add egg yolks one at a time, mixing well. Stir in vanilla.
• Sift dry ingredients (flour, baking powder, salt, cardamom) and fold into the egg mixture, alternating with milk.
• Bake for 25–30 minutes until a toothpick comes out clean. Let cool.
• Mix the three milks and rosewater. Poke holes in the cake and pour half the mixture over. Let it absorb, then pour the rest.
• Make the ashta: Heat cream, corn starch, sugar over medium heat, whisking until thick. Add rosewater and spread over the cake.
• Chill uncovered for a few hours, then cover and refrigerate overnight (or up to 2 days).
• Garnish with pistachios and rose petals before serving.

Notes

This Cardamom Rosewater Tres Leches Cake is a beautiful fusion of classic Latin flavors with a Middle Eastern twist. The floral hint of rosewater and the gentle spice of cardamom make it perfect for festive gatherings, special occasions, or simply when you want to impress your guests with something unique. Serve chilled and garnish with fresh petals or pistachios for an elegant finish!

• Prep Time: 25 mins
• Cook Time: 35 mins
• Category: Dessert
• Method: Baking
• Cuisine: Fusion (Latin-American / Middle Eastern)

Nutrition

• Serving Size: 1 slice (approx.)
• Calories: 320
• Sugar: 34g
• Sodium: 120mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 6g
• Cholesterol: Moderate

Keywords: Rosewater Tres Leches Cake, Cardamom Tres Leches Cake, Middle Eastern Tres Leches Cake