Скачать или смотреть EGGLESS Saffron Pistachio TRES LECHES CAKE Recipe | Indian Fusion Dessert with a MODERN TWIST

This Eggless Tres Leches Cake gets a Desi Twist with Saffron milk and Pistachio cream. It’s soft, rich, and super aesthetic, perfect for celebrations or when you want to impress with something different. Try it out!

Eggless Tres Leches Cake with Saffron and Pistachio
Recipe

Part 1: Eggless Sponge
Ingredients:
Flour: 180 grams
Baking powder: 1.5 teaspoons
Baking soda: 0.5 teaspoons
Sugar: 150 grams
Neutral oil: 90 grams
Yogurt: 180 grams
Milk: 90 ml
Vanilla essence: 1 teaspoon

Process:
Preheat the oven to 170°C.
Line a 10-inch tin with parchment paper.
Whisk the yogurt and sugar until the sugar dissolves. Then add the oil and vanilla, whisking until emulsified.
Add the milk and fold in gently.
Transfer to the tin and bake for about 20 minutes or until a toothpick comes out clean.

Part 2: Saffron Tres Leches Mix
Ingredients:
Condensed milk: 240 grams
Evaporated milk: 300 ml
Full cream milk: 150 ml
Saffron: 22-25 strands

Process:
Add the saffron strands to the full cream milk.
Combine all three types of milk together.
Mix well and set aside to chill.

Part 3: Pistachio Whipping Cream
Ingredients:
Heavy cream: 300 grams
Pistachios (unsalted): 90 grams
Sugar: 30 grams
Vanilla essence

Process:
Lightly toast the pistachios for a few minutes, then let them chill.
Blend into a fine paste, adding a little chilled cream if needed.
Whip the cream until soft peaks form, then add the sugar and vanilla while whipping.
Fold in the pistachio paste (sieved if desired) and mix well.

Part 4: Saffron Cream
Ingredients:
Heavy cream: 150 ml
Sugar: 15 grams
Saffron strands: 15 pieces

Process:
Whip the cream with the sugar and saffron until soft peaks appear.
Chill it and it's ready to use.

Assembly:
Cut the cake into the desired shape.
Poke holes in the cake with a skewer or fork.
Slowly pour the saffron tres leches mix over the cake and let it soak.
Chill the cake for about 2 hours.
Once chilled, cut into portions and pipe the pistachio whipping cream on top.

Garnish with a bit of saffron, chopped pistachios, and edible gold leaf if you like. You can also add spun sugar for decoration. And it’s all done!

Helping me in this recipe is Agaro's Elegant Hand Mixer.
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