SAEDNEWS: Tres Leches Cake is one of the world’s most beloved and delicate desserts, known for its spongy, moist, and sweet texture. Now, imagine infusing this cake with the aroma and golden hue of authentic Iranian saffron—a dreamy, opulent combination that captivates everyone.
Ingredients for a 20×20 cm Pan
Cake:
½ cup (120 ml) milk
60 g butter
½ tsp ground saffron
3 large eggs, room temperature
150 g (¾ cup) sugar
160 g (1 ¼ cup) all-purpose flour
1 tsp baking powder
½ tsp vanilla
For the Sauce:
½ cup milk
1 packet (200 g) breakfast cream
1 cup (200 g) milk
1 tbsp brewed saffron
1 cup whipped cream
Pistachios and rose petals, for garnish
Instructions:
In a small saucepan, combine the milk, butter, and ground saffron. Heat gently over low heat until the butter melts. Do not boil; it should only be warm.
In a mixing bowl, beat the eggs, sugar, and vanilla on high speed for 10 minutes until pale and fluffy.
Sift together the flour and baking powder, then gently fold into the egg mixture using a whisk.
Gradually add the warm saffron-butter milk in three stages, mixing gently after each addition. The milk mixture should be steaming, not hot.
Pour the batter into a greased 20×20 cm pan and bake for 35–40 minutes in a preheated oven: 180°C (356°F) for a gas oven or 160°C (320°F) for an electric oven.
Once baked and slightly cooled, invert the cake onto a plate and place it back into the pan upside down.
To make the sauce:
Combine all sauce ingredients in a saucepan and cook over medium heat for 3–4 minutes, stirring constantly until smooth. If lumpy, strain once through a fine sieve. The sauce should be warm.
Pour ¾ of the sauce over the slightly warm cake, reserving the rest to serve on the side.
Chill the cake in the refrigerator for 1 hour.
Before serving, spread whipped cream on top, smooth it out, and garnish with pistachios and rose petals.
