Now pour over half of the sweetened milk | |
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Here are the ingredients you need to make this cake: Sponge cakes have very few ingredients, but they can also be a little technical | Once the cake has baked set aside while you make the sweetened soaking milk |
Spread over the whipped cream over the cake, and cover tightly | Place in the fridge for at least 4 hours or overnight |
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And there you have it, a gorgeous and delicious dessert | Saffron is the main flavour here, with it being used in the cake batter and the soaking milk as well |
How to Serve Saffron milk cake is usually served in squares topped with some of the sweetened soaking milk.
20So use good quality saffron, please | Mix on high speed for about 5 minutes until soft peaks have formed |
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Top with with some slivered pistachios, pretty dried rose buds and a pinch of saffron | Just put all ingredients into a put, bring to a boil and simmer for a few minutes |
Also, I advise you to use room temperature eggs so that they incorporate well into the batter.
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