Lowen Cakes

Key Ingredients You’ll Need

• Eggs: Provide structure and help the sponge rise without chemical leaveners.
• Flour & sugar: The simple dry base that lets the infused milks shine.
• Milk trio: Evaporated milk, sweetened condensed milk, and whole milk for the classic soak.
• Rosewater: Just enough for a floral aroma
• Ground cardamom: A pinch brings warmth to the whipped cream topping.
• Whipping cream: Soft, cloud-like topping that balances the soak.

Tips for a Perfect Tres Leches

Whip your egg whites to stiff peaks: This gives the cake its signature airy lift.

Don’t underbake: Bake just until golden and springy.

Cool completely before soaking: Pouring milk over warm cake can create gummy patches.

Poke deep holes all over: Use a skewer or fork to help the milk absorb evenly.

Chill overnight if possible: This cake gets better the longer it sits!

FAQ

Can I skip the cardamom?
Absolutely, just use a classic vanilla whipped cream or try honey instead.

Can I add fruit?
Yes! Raspberries, strawberries, or even poached pears make dreamy toppings.

Will it taste too floral?
Not if you measure your rosewater carefully. Start with ¼ tsp, taste the milk mixture, and only add more if needed. I find 3/4 tsp the perfect amount.

🧊 Storage Tips

• Fridge: Store covered in the fridge for up to 4 days. The flavor intensifies overnight!
• Freezer: You can freeze slices without the whipped topping, wrapped tightly for up to a month. Defrost in the fridge and top fresh.

Ingredients

For the cake

• 120g (1 cup) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 5 large eggs, separated (keep both yolks and whites in separate bowls)
• 150g (3/4 cup) granulated sugar, divided
• 60ml (1/4 cup) whole milk
• 1 tsp vanilla extract

For the Milk Soak

• 160ml (2/3 cup) evaporated milk
• 100ml (2/3 cup) sweetened condensed milk
• 160ml (1/2 cup) whole milk
• 3/4 tsp rosewater (adjust to taste)
• Pink food coloring (optional)

For the Cardamom Whipped Cream Topping

• 500ml (2 cup) heavy cream, cold
• 100g – 120g tbsp powdered/icing sugar (to taste)
• ½ tsp vanilla extract
• 1 tsp ground cardamom (more or less based on preference)

To Garnish (Optional):

• dried rose petals

Directions

1. Make the Cake:
   • Preheat oven to 175°C / 350°F.
   • Grease only the bottom of a 9×13-inch or 20×27 cm pan. Do not grease the sides, this helps the cake climb and prevents collapsing.
   • In a bowl, whisk flour, baking powder, and salt.
   • In a large bowl, beat yolks with 100g (1/2 cup) sugar until thick and pale. Add milk and vanilla.
   • In a separate bowl, beat egg whites to soft peaks. Gradually add remaining 50g (1/4 cup) sugar and beat to stiff peaks.
   • Gently fold flour mix into yolks, then fold in whites in 3 additions.
   • Pour into pan and bake 27–35 min, or until golden and springy. The cake will shrink as it cools, totally normal!
2. Add Rose Soak:
   • Whisk together evaporated milk, condensed milk, whole milk, and rose water. Add (optional) pink coloring.
   • Poke cooled cake all over with a fork or skewer.
   • Slowly pour milk mixture over the cake. Some liquid may pool, this is normal.
   • Cover and chill at least 4 hours or overnight.
3. Make Cardamom Cream:
   • Whip cold cream, icing sugar, and vanilla to soft peaks.
   • Add cardamom powder and beat to medium-firm peaks.
   • Spread generously over soaked cake.
4. Finish & Serve:
   • Garnish with rose petals or with some pink rose glaze.
   • Slice and serve chilled.
   • Store leftovers covered in the fridge for up to 3 days.

Notes

Cardamom strength varies: Start small and taste as you whip.

Rosewater tip: Always add in small increments, too much can overpower the cake.

Presentation tip: Slice with a hot knife for clean edges.

Texture tip: If your cake sinks slightly in the middle, don’t worry, once soaked and topped, it evens out beautifully.