Pistachio Rose Tres Leches Cake

For Tres Leches Cake: 

SwissBake® Delicious Vanilla Sponge Cake Mix – 1000g 

Fresh Eggs – 500g 

Water – 240g 

Vegetable Oil – 50g 

For Tres Leches Mixture: 

Condensed Milk – 400g 

Full Cream – 400g 

Milk – 400g 

Rose Water – 30g 

Rose Syrup – 30g 

For Garnish: 

Whipped Cream – 500g 

Rose Petals, dried – for garnish 

Pistachios, finely chopped – for garnish 

• Preheat the oven to 160°C to 180°C.  
• Place the Delicious Vanilla Sponge Mix, eggs and water in a mixing bowl. 
• Using a whisk attachment on a planetary mixer, mix on slow speed for 1 minute until ingredients are combined. 
• Increase the speed to high and beat for 5 minutes until the batter is smooth and airy.  
• Add the vegetable oil and mix on slow speed for an additional 1 minute until fully incorporated.  
• Pour the batter into a greased and floured rectangular cake pans. 
• Bake at 160°C to 180°C for 25-30 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cake to cool completely in the pan.  
• In a bowl, whisk together the ingredients specified for making the tres leches mixture until well combined. 
• Once the sponge cake has cooled, pierce it all over with a fork to create small holes for the milk mixture to soak in. 
• Slowly pour the Tres Leches mixture over the cooled sponge cake, ensuring it soaks evenly. 
• Cover the cake and refrigerate for at least 2 hours, allowing the milk mixture to fully absorb. 
• In a chilled mixing bowl, whip the heavy cream till soft peaks. 
• Spread the whipped cream evenly over the soaked cake. 
• Garnish with rose petals and chopped pistachios for an elegant finish. 
• Slice and serve chilled.