Saffron Milk Cake

Instructions

• • Preheat the oven to 170 °C
  • Butter the inside of an 8x8 inch baking tray and cover the tray with flour
  • Soak saffron strands in a tablespoon of warm water (for the cake mix)
  • Sift the flour and baking powder together. Whisk the butter and sugar for 5-7 minutes until the mix becomes creamy and doubles in size. Add the egg and mix until smooth. Add the vanilla and soaked saffron to the cake mix and stir well.
  • Add the flour to the cake mix in batches while whisking slowly. Pour the mixture into the baking tray and bake in the oven for 25 minutes
  • Leave to cool to room temperature, then use a toothpick to make holes in the cake to allow it to absorb the milk
  • For the soaking milk, mix the milk, condensed milk, and Puck cream in a small pot and bring to boil. Keep it boiling for 5 minutes. Leave aside to cool to room temperature. Pour a cup of the soaking milk on the cold cake and keep the rest for later
  • For the top layer, whip the cream for 5-7 minutes until it makes soft peaks. Add the powder sugar and whisk until fully mixed (making sure not to over whisk)
  • Spread the cream evenly on top of the soaked cake and cool in the fridge for 4-5 hours
  • For serving, cut the cake to squares, place each piece on a deep serving plate and add 3-4 tablespoons of soaking milk to each plate. Garnish the piece with saffron strands, pistachios, and dried rose petals.