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.