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If you’ve travelled to any part of Latin America, you would know that Tres Leches cake is a favourite dessert everywhere. Said to originate from Nicaragua, this cake combines the delicious flavours of three different types of milk: evaporated, condensed and whole milk. For this recipe, I added a hint of spice to the mix. Saffron is an incredibly fragrant and colourful spice, and makes a perfect pairing with dairy. Like the saffron lattes served in cafes across South America and Spain, I also wanted to add a layer of coffee-infused dulce de leche to mimic having cake and coffee, giving the most authentic café experience right at home.
Related: Vegan Creamy Coconut Hot Chocolate
ingredients
Milk Syrup
Saffron Tres Leches Cake
Coffee-Infused Dulce de Leche
Whipped Cream
directions
This recipe requires 1 hour rest time and 6 hours chill time.
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Preheat oven to 350°F.
For the milk syrup, in a small pot add your whole milk and saffron. Bring to a boil, then set to simmer for 10 minutes or has turned a vibrant golden yellow. Set aside to cool. Once cooled, add the condensed and evaporated milk. Whisk until thoroughly combined.
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For the cake, separate egg yolks from whites, placing whites in a large mixing bowl and setting yolks aside in a small bowl. Whisk the egg whites until light and fluffy.
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In the bowl of egg yolk, add the sugar and milk. Blend to a smooth and silky consistency.
For the dry mixture, in a separate bowl combine flour, salt and baking powder.
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Gradually combine egg yolk mixture into flour mixture. Fold in fluffy egg whites until just combined. Don’t overmix, the mixture should be light and fluffy.
Pour cake batter into a 8×8-inch butter-greased cake pan. Bake for 25-30 minutes. Once finished, allow cake to cool for 1 hour.
To the cake pan, add the milk mixture. Allow the liquid to soak into the cake. Refrigerate for a minimum of 6 hours.
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1 hour before the saffron cake is done chilling in the fridge, start making the coffee-infused dulce de leche by combining milk, sugar, baking soda and instant coffee in a small saucepan. Bring to a boil and allow to simmer for 1 hour, whisking periodically. Pour into small bowl and set aside.
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For the whipped cream, combine heavy cream, powdered sugar and vanilla extract in a mixing bowl. Mix on high-speed until light and fluffy.
Once cake has chilled, spread the coffee-infused dulce de leche over top. Add the whipped cream on top. Cut into small squares and serve.
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