Eggless Saffron Mango Tres Leches Cake
The mango season is incomplete without a mango tres leches and this egg free version is sooooo good!!
Ingredients
Eggless saffron pistachio sponge
- 140 g full fat yogurt/dahi
- 70 g castor sugar
- 1/4 tsp baking soda
- 3/4 tsp baking powder
- Pinch salt
- Few strands saffron
- 1 tbsp chopped pistachio
- 60 g oil
- 90 g all purpose flour/maida
Tres leches milk
- 80 g milk
- 75 g coconut milk
- 60 g condensed milk
- Generous pinch saffron
Stabilized cream
- 250 g Amul Fresh cream/25% fat cream
- 1.5 tbsp cornflour
- 1 tsp agar agar {Increase by 1/4 tsp if the weather is very warm}
- 2 tbsp castor sugar
- 1 tbsp clarified butter/ghee
- 100-125 g small diced mango {plus extra for garnish}
Instructions
Eggless saffron pistachio sponge
- Preheat the oven to 180C. Line a 6" baking tin with parchment. In a large bowl, whisk the yogurt and castor sugar until smooth.
- Whisk in baking soda, baking powder, salt, saffron strands and pistachios and leave to stand for 5 minutes until the mixture is bubbly.
- Whisk in oil until well blended/emulsified.
- Sift over the plain flour & fold in until smooth. Transfer to the baking tin, smooth out the top and edges.
- Bake for 30 minutes / tester comes out clean. cool completely.
Tres leches milk
- Whisk together in a glass jar or bottle and refrigerate overnight for the flavours to mature well.
Stabilized cream
- Whisk together all the ingredients in a glass bowl.
- Microwave for 30 seconds, whisk again. Repeat until the cream begins to thicken at the edges, 3-4 times. Cool, whisking now and then to keep the cream uniform and to prevent a film from forming on top.
- Note: You can also make this on the stove top. Stir constantly.
- Assemble
- Secure an acetate collar and place the sponge in a compact serving dish.
- Poke the sponge with a skewer/fork right across making sure you poke straight to the bottom.
- Pour over the tres leches milk a little at a time, waiting for it to absorb completely. Top the soaked cake with diced mangoes, then pour over the stabilized cream to cover the mangoes completely.
- Place in the freezer for about 2 hours, then remove to the fridge and leave to set overnight.
- Garnish with freshly diced mangoes, mint and rose petals.