Hello everyone..Today am back with a dessert recipe . So if you are from MiddleEast you might have noticed the rising trend of Milk cakes everywhere..Milk cakes are trending now a days and can be found literally in every dessert shop or cafes .
Milk cakes are nothing but Mexican ‘Tres Leches ‘which literally translates to 3 milk cake , where a sponge cake is soaked in a mixture of evaporated milk condensed milk and normal milk . You can customize with different flavors . I have seen Rose milk Cakes , Lavender milk cakes , pistachio milk cakes . But Saffron milk cake is the most famous one .
I really wanted to try them out as they looked exorbitantly delicious, but the price tag stopped me from doing so . I was really skeptical to try them at that price . Infact i did try it once from a dessert shop where i thought it was reasonably priced but it was just ok..may be they thought “itne paise me itnaich milinga”!!😂.
Anyhoo I was on a look out for a good recipe for this cake and i found many but none of them felt right for me..So i thought to take the common ingredient from each recipe and create my own recipe. But i was really scared to try it out considering how expensive saffron is and it would be a waste it if the recipe doesn’t turn out good. But finally i mustered up courage and tried it last weekend , and Oh My God!! it was as delicious as it looked . I was so happy i tried it out . My family loved it too.
The soft saffron flavored sponge drenched in saffron laced milk topped with silky smooth saffron milk infused whipped cream was like a saffron dream come true..If you have tried indian dessert Ras Malai you might find it quite similar to it or a version of Ras malai cake . I included saffron in each step to make the saffron taste more defined , But you can omit saffron in the cake and just soak it with saffron milk . You can even use any sponge cake you like or even the box mix.
Ok so enough talking now and lets get to the recipe. This recepie is enough to serve 8 – 12 people
Ingredients for the cake :
2 cups flour
1/3tsp baking powder
Fat pinch of saffron
A pinch of salt
Ingredients for the milk syrup:
400ml evaporated milk
1/2 a tin of condensed milk (you can increase it depending upon the amount of sweetness you like)
2 cups of milk
1/2tsp of saffron
For cream :
Dream whip 1packet
Saffron Milk 1/2 cup
Preheat the oven at 180 °c and grease your cake tin .
Start by mixing eggs and sugar . Beat it until it becomes pale in colour and frothy . It is very important to mix it properly because as you might have noticed there is no oil or butter in this recipe , the fluffiness it gets is from the eggs .
Next in another bowl sift the dry ingredients like the flour, baking powder, salt , cornflour, saffron and Mix them thoroughly.
Add the dry ingredients ito the egg mixture in three additions, mixing well after each addition .
Pour it in your greased pan (As this recipe does not have butter you will find air bubbles in it ..but this is what stops the cake from getting soggy even after it is soaked in milk ). Place it in the oven for 30 mins.
While the cake is baking prepare the syrup.
Pour all the milks in a saucepan and heat it .
Bring it to a boil , Add 1/2 tsp of saffron.
Simmer for 3 min and switch off the stove and let it cool down.
Keep one and half cup of syrup aside and use the rest for the cake.
Once the cake is out of the oven poke holes onto it with a fork or a skewer and pour the syrup all over it .
Leave the cake overnight to let the cake soak in the milk completely .
Once the cake is soaked completely whip up the cream using 1/2cup of saffron milk instead of regular milk and spread it on the cake, garnish it with dried rose buds and pistachios .
While serving it you can pour the syrup which you saved in the beginning around the cake pieces.
PS: I know Saffron is the most expensive commodity but trust me this dessert is worth it !!
Do try it out and let me know how it turned out .!!