Servings: 12-18 mini loaves | Time: 2 hours 30 minutes

Ingredients

  • For Milk Syrup:
  • 1 1/4 cups evaporated milk
  • 3/4 cup condensed milk
  • 3/4 cup whole milk
  • 1 bay leaf
  • 2-3 cinnamon sticks
  • 3 cardamom pods
  • For Pound Cake:
  • 1 1/2 cups cake flour
  • 1 1/4 cups sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 sticks of butter, room temperature
  • 4 large eggs, plus 3 egg yolks, room temperature
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • For Whipped Cream:
  • 1 2/3 cups heavy cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract

Directions

Preheat oven to 350°F. Grease and line a loaf pan with parchment paper.

Step 2

Combine the cake flour, sugar, baking powder, and salt in a bowl and mix for 2–3 minutes using an electric mixer.

Step 3

On medium speed, add the room temperature butter and mix until the butter has broken up into pieces throughout the flour.

Step 4

In a separate bowl, whisk together the eggs, vanilla, and milk.

Step 5

Add the wet ingredients into the flour-butter mixture and continue mixing on high speed until fully incorporated.

Step 6

Transfer the batter into the prepared loaf pan and bake for 65–75 minutes. Allow to cool completely.

Step 7

While the cake is baking or cooling, combine the evaporated milk, condensed milk, whole milk, bay leaf, cinnamon sticks, and cardamom in a saucepan. Simmer on medium-low for 15 minutes. Remove from heat and strain out the spices. Let the milk syrup cool slightly.

Step 8

Cut thick slices of pound cake and arrange snugly in individual mini trays or small dessert cups. Trim pieces to fit if needed.

Step 9

Spoon the warm milk syrup over each portion, about 2–4 tablespoons per tray, so the cake is fully soaked but not floating.

Step 10

Refrigerate for at least 2 hours, or overnight for a softer texture.

Step 11

Whip heavy cream, powdered sugar, and vanilla until firm peaks form.

Step 12

Pipe or spread a layer of whipped cream over each mini cake.

Step 13

Garnish with crushed pistachios, dried rose petals, or saffron.

Step 14

Keep chilled until serving.