Name: Saffron Pistachio Tres Leches Cake
Ingredients: Sponge Cake; Canola oil spray, for pan; 1 cup (125 g) all-purpose flour; 1/4 cup (32 g) cornstarch; 1/3 cup (80 ml) boiling water; 2 tablespoon (28 g) unsalted butter, at room temperature; 4 large eggs, at room temperature; 3/4 cup (150 g) sugar; Milk Sauce; 1/2 teaspoon saffron threads; 3/4 cup (180 ml) evaporated milk; 1 can (395 g) sweetened condensed milk; 1/2 cup (120 ml) heavy cream; For Assembly; 1 cup (240 ml) heavy cream, whipped to stiff peaks; 1/4 cup (25 g) chopped pistachios, for garnish; 1/4 cup (10 g) dried edible rosebuds and rose petals, for garnish

Saffron Pistachio Tres Leches Cake

By: Sonali Ghosh, excerpted from Elegant One-Pan Cakes

Saffron Pistachio Tres Leches Cake

By: Sonali Ghosh, excerpted from Elegant One-Pan Cakes

In the kitchen, there are times when “milk” turns into “silk.” How do I know this? I grew up in a place where milk or dairy is the backbone of sweet treats. The land of the well-known ras malai, devilishly delicious clotted cream dumpling, immersed in a sumptuous bath of thickened, flavored milk. Consider this to be a magnified version of ras malai: a light sponge cake flavored with saffron, rose, cardamom and pistachios, replete with creamy deliciousness from three kinds of milk, which this cake gets its name from. It is such a delight to give this Mexican classic an Indian touch.

Makes an 8-inch (20-cm) square cake

Ingredients

Sponge Cake
Canola oil spray, for pan
1 cup (125 g) all-purpose flour
1/4 cup (32 g) cornstarch
1/3 cup (80 ml) boiling water
2 tablespoons (28 g) unsalted butter, at room temperature
4 large eggs, at room temperature
3/4 cup (150 g) sugar
Milk Sauce
1/2 teaspoon saffron threads
3/4 cup (180 ml) evaporated milk
1 can (395 g) sweetened condensed milk
1/2 cup (120 ml) heavy cream
For Assembly
1 cup (240 ml) heavy cream, whipped to stiff peaks
1/4 cup (25 g) chopped pistachios, for garnish
1/4 cup (10 g) dried edible rosebuds and rose petals, for garnish

Instructions:

Make the sponge cake:

Preheat the oven to 350°F (177°C). Lightly spray the base and sides of an 8-inch (20-cm) square, 3-inch (7.5-cm)-deep cake pan with canola oil.
In a medium-sized bowl, sift the flour and cornstarch twice. In a small cup or bowl, combine the boiling water and butter. Set aside to cool.
In a large bowl, beat the eggs until light and fluffy. Add the sugar and continue to beat until tripled in volume, 7 to 8 minutes. The mixture should look thick and fall back in thick ribbons when the beaters are lifted.
Gently fold the flour mixture into the egg mixture, then fold in the butter mixture. Do this gradually so as to not deflate the batter too much.
Transfer the batter to the prepared pan and smooth out the surface with a spatula. Bake for 40 to 45 minutes, or until the sponge starts to pull away from the sides and springs back when lightly touched.
Remove the pan from the oven. Allow the cake to cool for 10 minutes.
While the cake bakes, make the milk sauce: In a medium-sized microwave-safe bowl, combine the saffron threads and evaporated milk. Microwave for 30 seconds, or until warm. Set the mixture aside for 15 minutes for the saffron to infuse.
Add the condensed milk and cream, and stir to combine.

Assemble:

Once the cake has cooled for 10 minutes, using a skewer, poke holes in the surface of the cake. Slowly pour the milk sauce uniformly over the cake.
Cover and chill the pan in the fridge for at least 4 hours, preferably overnight.
Spread the whipped cream evenly over the cake. Sprinkle with the chopped pistachios, rosebuds and rose petals.
Refrigerate until ready to serve. The cake is best enjoyed cold or at room temperature.