Saffron Pistachio Tres Leches Cake
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:
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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.
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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.
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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.
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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.
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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.
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Remove the pan from the oven. Allow the cake to cool for 10 minutes.
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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.
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Add the condensed milk and cream, and stir to combine.
Assemble:
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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.
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Cover and chill the pan in the fridge for at least 4 hours, preferably overnight.
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Spread the whipped cream evenly over the cake. Sprinkle with the chopped pistachios, rosebuds and rose petals.
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Refrigerate until ready to serve. The cake is best enjoyed cold or at room temperature.
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