Saffron Tres Leches ( Milk Cake)

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Saffron Tres Leches ( Milk Cake)


Vanilla Sponge Cake

Ingredients 

  • ½ Cup - 2 Tablespoon All Purpose Flour
  • 4 Tablespoon Corn Flour
  • ( Or ½ Cup + 2 Tablespoon Cake Flour)
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Salt
  • 4 Eggs Separated
  • ½ Cup + 2 Tablespoon raw sugar
  • 2 Teaspoon Vanilla essence
  • 1 Tablespoon oil ( or melted butter)
  • 4 Tablespoon Milk

Directions

  • Pre-heat the oven at 180°C.
  • Grease a baking pan (24 cm) with butter.
  • Sift together all purpose flour, corn flour, baking powder and salt and keep aside.
  • Separate egg whites and egg yolks.
  • Whisk the egg whites till stiff peaks are formed by adding 2 Tablespoons of sugar.
  • Mix egg yolks, ½ Cup sugar, oil, milk and vanilla essence.
  • Beat till it is mixed well and turns pale yellow in colour.
  • Add in the flour mix to egg yolk mix and mix till combined.
  • Either with hand whisk or with egg beater on lowest speed. Don't overmix.
  • Gently Fold in the egg whites.
  • Pour in the baking pan. 
  • Tap to remove air bubbles.
  • Bake at 170°C for 30 minutes or till toothpick inserted comes out clean.
  • Let it cook for few minutes.
  • Take out of the pan and allow it to cool on the wire rack.

Saffron Milk

Ingredients

  • 2 Cups Milk
  • 125 ml Thick cream
  • Condensed milk according to sweetness
  • Saffron strands.

Directions

  • In a saucepan add milk, thick cream and condensed milk and heat.
  • Crush the saffron strands.
  • Add little hot milk to saffron and mix and pour this to the saucepan.
  • Mix well and heat till combined.
  • Allow it to cool to room temperature.

Whipping Cream

Ingredients

  • 200 ml liquid whipping cream ( Cold)
  • 1 Teaspoon Vanilla essence
  • Condensed milk according to sweetness

Directions

  • Add cold whipping cream, vanilla essence and condensed milk in a cold bowl.
  • Whip till stiff peaks are formed.
( Make sure the room is cold. Can place the bowl, beater blades and whipping cream in freezer for 10 minutes before whipping the cream)

Assembling

  • Prick the cake with skewer or fork.
  • Pour the ½ of the saffron milk on the cake.
  • Refrigerate the  cake for few hours and wait for the milk to be absorbed by the cake.
  • Save the other ½ of the milk to be poured on top while serving. Keep it in the refrigerator 
  • Spread the whipping cream on the cake and garnish with crushed pistachios, saffron strands and rose petals.




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