Description
A delicate and elegant dessert featuring a soft vanilla rose cake base topped with a light, airy rose-infused milk mousse for a beautifully balanced floral treat.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 3 eggs
- 1/2 cup milk
- 1/4 cup butter, melted
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon rose water
- 1 cup heavy cream
- 1/2 cup sweetened condensed milk
- 1 tablespoon gelatin or 1 teaspoon agar-agar
- 1 teaspoon rose water (for mousse)
- 2 tablespoons powdered sugar
- Pink food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C) and prepare a cake pan.
- Whisk eggs and sugar until light and fluffy.
- Add milk, melted butter, vanilla extract, and rose water, mixing well.
- In another bowl, combine flour and baking powder, then gently fold into the wet mixture.
- Pour batter into pan and bake for 20–25 minutes until set. Cool completely.
- Dissolve gelatin in warm water and set aside.
- Whip heavy cream until soft peaks form.
- Mix condensed milk with rose water and powdered sugar, then fold in whipped cream and dissolved gelatin.
- Add pink food coloring if desired and mix gently.
- Spread mousse over cooled cake and smooth the top.
- Refrigerate for at least 4 hours until set.
- Slice and serve chilled.
Notes
- Use rose water sparingly to avoid overpowering flavor.
- Substitute gelatin with agar-agar for a vegetarian option.
- Add cardamom for a complementary flavor twist.
- Decorate with dried rose petals or fresh berries.
- Keep refrigerated until serving for best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 120mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 110mg
