Saffron Tres Leches Cake | Saffron Milk Cake -

5 from 3 votes

Saffron Tres Leches Cake | Saffron Milk Cake

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

Cook Time30

Chilling time8

Course: Dessert

Cuisine: Indian, Mexican

Servings: servings

Calories: 462kcal

Author: Natasha Minocha

Ingredients

Saffron Cake

1.5 cup All-purpose flour
1 1/4 tsp Baking powder
1/2 tsp Baking soda
1/4 tsp Salt
1/2 cup Caster sugar
3/4 cup Yogurt
1/2 cup Coconut oil You can use any vegetable oil you prefer
1 tsp Vanilla extract
1/4 tsp Saffron strands

Saffron Milk

1 cup Warm milk
1/2 tsp Saffron strands
1/2 cup Sweetened condensed milk
1/2 cup Cream I used Amul cream

Topping

1/2 cup Whipping cream, chilled
1/4 cup Icing sugar

US Customary - Metric

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.

Nutrition