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.
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
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
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