Saffron tres leches cake

Updated at: Thu, 17 Aug 2023 12:01:28 GMT

Step 1

1 Preheat oven to 170°C, grease a 20x30cm glass baking dish with non-stick spray

Step 2

2 To make the cake, combine the cake flour, baking powder and salt in a large mixing bowl

Step 3

3 in a separate bowl and using an electric hand mixer beat the egg yolks with 3/4 cup sugar with saffron on high speed until the yolk is pale yellow in color

Step 4

4 add the milk and vanilla essence and stir to combine. Pour the yolk mixture over the dry ingredients and stir very gentle until combined

Step 5

5 in the bowl of a stand mixer and using the whisk attachment, beat the egg whites in high speed until soft peaks form. With the mixer still on add the remaining 1/4 cup of sugar and beat until the egg whites are stiff but not dry

Step 6

6 gently fold egg white mixture into the batter until incorporated. Pour into the prepared dish and even if out.

Step 7

7 place in the oven for 25-30 minutes or until a skewer inserted in the center comes out clean. Once baked, remove the sponge from the oven and let cool

Step 8

8 to make the glaze, combine the condensed milk, evaporated milk, cream and saffron in a small jug. Set aside till needed

Step 9

9 once cake has cooled completely, use a fork to pierce the surface several times. Keeping one cup of the glaze in the jug, slowly drizzle the remaining glaze over the sponge- try to get as much on the edges as possible. Refrigerate the cake for at least 4 hours or overnight

Step 10

10 for the topping, whisk the cream and the castor sugar in s mixing bowl using an electric hand mixer, on medium speed until thick. Fold in the saffron, spread the topping over the cake. Refrigerate until ready to serve

Step 11

11 to serve remove saffron tres leches from fridge, decorate with extra saffron strands and pour the remaining glaze over

Step 12

Enjoy

1 liked

0 disliked

Delicious

Easy

Go-to

One-dish

Sweet