This easy Tres Leches Cake recipe makes a saffron milk cake that will forever be immortalized in your memory. The eggless Tres Leches Cake infused with floral saffron is rather, rather indulgent and quite simply stunning.
Prep Time30 minutesmins
Cook Time30 minutesmins
Chilling time8 hourshrs
Course: Dessert
Keyword: Saffron tres leches cake, Tres leches cake with saffron, Ras malai tres leches
Servings: 8servings
Calories:
Author: Natasha Minocha
Ingredients
Saffron Cake
1.5cup / 200 gmsAll-purpose flour
1 1/4tspBaking powder
1/2tspBaking soda
1/4tspSalt
1/2cup / 100 gmsCaster sugar
3/4cup/ 195 gmsYogurt
1/2cup/ 90gmsCoconut oilYou can use any vegetable oil you prefer
1tspVanilla extract
1/4tspSaffron strands
Saffron Milk
1cup/ 250 mlWarm milk
1/2tspSaffron strands
1/2cup/ 140 gmsSweetened condensed milk
1/2cup/ 100 gmsCreamI used Amul cream
Topping
1/2cup/ 100 gmsWhipping cream, chilled
1/4cup / 25 gmsIcing sugar
Instructions
Saffron Cake
Preheat your oven to 180C. Grease an 8" pan and line the bottom with parchment paper.
Sift together the flour, baking powder, baking soda, and salt in a large bowl.
Whisk in the caster sugar.
In a separate bowl, whisk together the oil, yogurt, and vanilla extract. Stir in the saffron.
Pour the wet ingredients over the dry ones and mix well.
Pour the batter in the prepared pan and bake for 25-30 minutes or until a skewer inserted in the center comes out clean.
Saffron Milk
While the cake is baking, make the saffron milk.
Mix the saffron in the warm milk. Let the mixture stand for 2-3 minutes.
Whisk in the condensed milk and cream. Set Aside.
When the cake is baked, poke holes all over the cake's surface with a wooden skewer and pour over 3/4 of the saffron milk.
Let the cake soak in the milk. Once it's cooled at room temperature, transfer the cake to the refrigerator for 8 hours or overnight.
Before serving, carefully turn the cake onto your serving platter. You can also serve the cake in the pan.
Spread the whipped cream liberally on top of the cake and sprinkle some chopped pistachios and dried rose petals for decoration.
Slice and serve each slice with the remaining saffron milk. Enjoy!
Whipped cream
Beat together the cream and icing sugar until soft peaks form.