MINI ROSE MILK CAKES

Yields 18 mini cakes      Prep time: 15 mins       Cook time:  15mins

INGREDIENTS

For the cake

4 eggs, separated 
120g caster sugar
120g self raising flour
2.5 tbsp rose syrup

For the milk

300 ml condensed milk
300 ml evaporated milk
250 ml full fat milk
5 tbsp rose syrup

For the topping

284 ml  double cream, whipped
1/4 cup powdered sugar

Crushed dried rose petals and pistachios to garnish (optional)

METHOD

1. Start by preheating your oven to 180 degrees C.
2. Begin by beating the egg whites until it forms a shiny foam with stiff peaks
3. Carefully add in half the caster sugar (60g). Do this slowly and gradually. If you do it too quickly the egg whites can collapse. Set aside.
4. In a separate bowl, beat the egg yolks, remaining half of sugar (60g) and 2.5tbsp rose syrup. Keep mixing until pale and fluffy.
5. Fold the egg yolk mix in the egg whites.
6. Next, fold in the flour. Do not overdo this step. Simply fold until the flour is well combined. 
7. Place the batter in a greased baking tray and bake at 180 C for 15 mins. I used a loose base mini cake tray which really helps to remove the cakes easily (find it here).  
8. In a jug/bowl, add in the 3 types of milk and rose syrup.  Stir well until combined. 
9. Leave the cakes in the baking tray, and once they have cooled, pour 550ml of the milk mixture all over the cakes. (It might seem like you’re drowning the cakes but it will all absorb so don’t worry!). 
10. Cover the tray with cling film and leave it in the fridge for 1 hour minimum (overnight is best).
11. Whip the double cream while gently adding in the powdered sugar to sweeten it.
12. Remove the tray from the fridge. Carefully remove each mini cake and pipe/spread the whipped cream on. Decorate with crushed pistachios and dried rose petals.
13.  I like to pour the remaining 300ml of milk mixture on to each serving plate.  Adding milk to each serving is optional and you could add all 850ml of milk mixture to the cakes in the initial step before it goes in the fridge.