Prepare yourself for a taste sensation that transcends the ordinary: a Pakistani Saffron Tres Leches Milk Cake. This exquisite dessert masterfully blends the rich, creamy indulgence of a classic Tres Leches with the aromatic allure of high-quality Pakistani saffron. Imagine layers of delicate sponge cake, soaked in a luscious three-milk mixture, infused with the warm, earthy notes of saffron, and finished with a delicate dusting of powdered sugar. This recipe elevates a beloved dessert, adding a unique cultural twist that will impress even the most discerning palate. The vibrant saffron color adds a beautiful visual element, making this cake as stunning to behold as it is delicious to eat.
This recipe offers a unique interpretation of a timeless classic, marrying the familiar sweetness of Tres Leches with the exotic spice of Pakistani saffron. We'll guide you through each step, ensuring you create a show-stopping dessert that will be the highlight of any gathering. Ready to embark on this culinary adventure? Let's dive into the step-by-step process to make your own Saffron Tres Leches Milk Cake.
Tools Needed
- Oven
- Mixing bowls
- Butter paper
- Baking pan
Ingredients
- Eggs: 6
- Sugar: 250 grams
- Oil: 250 grams
- Vanilla essence: 2 tablespoons
- Flour: 1 gram
- Baking powder: 1 gram
- Milk: 2 cups
- Milk cream: 200 grams
- Condensed milk
- Saffron
- Candy biscuits or Lotus biscuits
Step-by-Step Instructions
Step 1. Prepare and Bake the Cake
- Mix 6 eggs, 250 grams of sugar, and beat well. Add 250 grams of oil and beat. Add 2 tablespoons of vanilla essence and mix.
- Add 1 gram of flour and 1 gram of baking powder, and beat well. Apply the mixture to a buttered pan lined with butter paper.
- Bake in a preheated oven at 180 degrees for 30 minutes. Check for doneness.
Step 2. Make and Apply the Tres Leches Mixture
- Combine 2 cups of milk, 200 grams of milk cream, and condensed milk. Add saffron dissolved in water and heat gently.
- Once the cake is baked, pour the warm milk mixture over it. Do not refrigerate; keep it warm to allow the milk to absorb.
- Press the cake repeatedly to help the milk mixture absorb. Repeat this process for about two hours, then refrigerate.
Step 3. Create and Apply the Saffron Topping
- Make a topping of condensed milk, saffron, and crushed candy or Lotus biscuits. Spread over the cooled cake and refrigerate overnight (14 hours).
Read more: Easy Basbousa Recipe: Authentic Middle Eastern Dessert
Tips
- Use fresh, natural eggs. Eggs kept outside may spoil.
- Do not refrigerate the cake immediately after adding the milk mixture; keep it warm for absorption.
Nutrition
- Calories: approximately 600-700
- Fat: 40-50g
- Carbs: 70-80g
- Protein: 10-12g
FAQs
1. Can I substitute the saffron for another spice?
While saffron provides a unique flavor, you could experiment with cardamom or rosewater for a different aromatic profile. However, the color will be significantly altered.
2. How far in advance can I make the cake?
It's best to make this cake the day before serving. This allows the flavors to meld and the cake to absorb the milk mixture fully, resulting in a richer texture.
This Pakistani Saffron Tres Leches Milk Cake recipe is a delightful fusion of cultures and flavors, resulting in a truly unforgettable dessert. The unique combination of creamy milk, delicate sponge cake, and fragrant saffron creates a symphony of taste and texture. Impress your friends and family with this stunning and delicious treat – enjoy!