Saffron Tres Leches Cake

A rich, delicate cake soaked in MĪZĀN saffron-infused milk and crowned with whipped cream — a luxurious twist on a beloved classic.

Serves: 4–6 people

Ingredients

For the Cake Batter:

• 1 cup milk
• 1 tsp MĪZĀN saffron, finely ground to a powder
• 1 cup sugar
• 3 eggs
• ½ cup oil
• 1 cup flour
• 1 tbsp baking powder
• ½ tsp vanilla extract

For the Saffron Milk:

• 2 cups milk
• ½ tsp MĪZĀN saffron, finely ground to a powder
• ½ tin sweetened condensed milk
• ½ cup cream

For the Topping:

• 250 ml whipping cream
• Piping bag
• Optional: whole strands of MĪZĀN saffron for garnish
• Optional: edible gold flakes for garnish

Method

Infuse the Milk:

1. Gently warm 1 cup of milk.
2. Stir in 1 teaspoon of finely ground MĪZĀN saffron and set aside to infuse.

Prepare the Cake Batter:

1. In a large bowl, combine the sugar, eggs, oil, and vanilla extract.
2. Whisk the mixture until smooth and slightly airy.
3. Add the saffron-infused milk and whisk again to fully incorporate.
4. Sift the flour and baking powder into the bowl and whisk until a smooth batter forms.

Bake the Cake:

1. Grease a baking dish and lightly dust it with flour, tapping out any excess.
2. Pour in the batter and bake in a preheated oven at 180°C (350°F) for 30–45 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Saffron Milk:

1. While the cake bakes, bring 2 cups of milk to a gentle simmer.
2. Add ½ teaspoon of finely ground MĪZĀN saffron and allow it to simmer for 5–7 minutes.
3. Stir in ½ tin of sweetened condensed milk and cook for another 1–2 minutes.
4. Add ½ cup of cream and stir until fully combined.
5. Remove from heat and let the saffron milk cool completely.

Assemble the Cake:

1. Once the cake is baked, allow it to cool in the pan for 5–7 minutes.
2. Use a wooden skewer to poke holes evenly across the surface of the cake.
3. Slowly pour half of the cooled saffron milk over the cake, allowing it to soak deeply.

Decorate:

1. Whip the cream until soft peaks form and transfer it into a piping bag.
2. Pipe the whipped cream generously over the top of the cake.
3. Garnish with a few whole strands of MĪZĀN saffron and edible gold flakes, if desired.

Chill and Serve:

1. Cover the cake and refrigerate for at least 30 minutes to set.
2. When ready to serve, cut slices and pour a little of the remaining saffron milk over each piece for extra indulgence.