Spanish Saffron and Almond Tres Leches
A Spanish twist using almond flour and saffron-infused milk for a floral aroma.
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Ingredients
- 1 cup all-purpose flour
- 1/2 cup almond flour
- 5 units large eggs, separated
- 1 cup granulated sugar
- 1/2 teaspoon saffron threads
- 12 ounces evaporated milk
- 14 ounces sweetened condensed milk
- 1 cup heavy cream
- 1 1/2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 cup slivered toasted almonds(optional)
Instructions
- 1
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- 2
Whisk the egg yolks with 3/4 cup of sugar until pale and fluffy, then stir in the vanilla extract.
- 3
In a separate bowl, beat the egg whites until stiff peaks form, gradually adding the remaining 1/4 cup of sugar.
- 4
Gently fold the sifted all-purpose flour, almond flour, and baking powder into the yolk mixture, then fold in the egg whites carefully to maintain volume.
- 5
Pour the batter into the pan and bake for 25-30 minutes until a toothpick comes out clean; let the cake cool completely.
- 6
In a small saucepan, lightly warm the evaporated milk and steep the crushed saffron threads for 10 minutes until the milk turns golden.
- 7
Whisk the saffron-infused milk with the condensed milk and heavy cream, then pierce the cooled cake all over with a fork.
- 8
Pour the milk mixture slowly over the cake, refrigerate for at least 4 hours (ideally overnight), and garnish with toasted almonds before serving.
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