Pistachio and Saffron Tres Leches Cake

Tres Leches means three milk in Spanish and this cake is a wonderful combination of a soft fluffy sponge with three types of milks namely whole milk, sweetened condensed milk and evaporated milk. Usually this cake is served without any added flavorings but with it exploding over Instagram during the past few months we can see a lot of different varieties like Tiramisu, Saffron, Rose etc. I decided to put my favorite flavours of Saffron and Pistachio to work here and was immensely pleased with the outcome.  The sponge recipe is from Brown Eyed Baker and its a good idea to make it in a springform pan instead of the usual 9X13 as it makes for great presentation. The cake needs ample time in the fridge to properly absorb the milks so it is best made the day before serving.

Recipe Source (Sponge recipe from Brown Eyed Baker)

Ingredients 

For the Sponge

1 1/2 Cups All Purpose Flour

2 1/4 Tsp Baking Powder

3/4 Tsp Salt

12 Tbsp (170 Grams) Unsalted Butter (At Room Temperature)

1 Cup Granulated Sugar

1 1/2 Tsp Vanilla Essence

5 Eggs (At Room Temperature)

For the Milk Mixture

2 Cups Whole Milk

1 Cup Sweetened Condensed Milk

1 Cup Evaporated Milk

1 Tsp Saffron

1/4 Cup Pistachio Powder

For the Topping

2 Cups Heavy Whipping Cream

1 Cup Pistachio Powder

Make The Sponge

1. Preheat the oven to 325 Degrees Fahrenheit. Grease a 9 inch springform pan and set aside.

2. In a medium bowl, whisk together the flour, salt, and baking powder.

3. In another bowl, beat together the butter and sugar for 8 to 10 minutes till the mixture is fluffy.

4. Add the eggs one at a time, mixing well between each addition.

5. With the mixer on low, add the flour and mix only till combined. Stir with a rubber spatula to ensure all ingredients are combined. 

6. Pour the batter in the prepared pan and bake for 40 to 50 minutes (place in the middle rack of the oven).

7. Remove from oven when a skewer comes out with crumbs and cool completely on a wire rack in the pan itself.

Prepare the Milk Mixture

1. In a heavy saucepan pour the whole milk and evaporated milk. Place on heat till it starts boiling, turn the heat to low and add the saffron and pistachio. Let the milk simmer for 10 minutes.

2. Add the condensed milk and mix well. Keep in fridge till needed.

To Assemble

1. Once the cake is cool place it on a tray to catch any leaks (do not remove the cake from the pan) and poke holes with a skewer all over the cake.

2. Slowly pour the prepared milk mixture over the cake. The milk will take time to absorb but it will absorb the whole amount.

3. Place the cake in the fridge for 3 hours minimum or overnight.

To Serve

1. Remove the cake from the springform pan (keep the bottom) and place on a serving tray. Place stris of parchment paper below the cake.

2. Beat the whipping cream till you get soft peaks. 

3. Cover the cake with the cream and using your palm place the pistachio powder on the sides. Decorate as desired. Remove the strips of parchment.

4. Serve chilled the same day.

Happy Eating.