Saffron milk cake is distinguished by its flavor different from other types of cake such as chocolate cake, sponge cake, carrot cake or orange or lemon, which we used to eat is a crisp and very tasty cake with a special sauce of evaporated and sweetened milk and decorated with an irresistible creamy layer and saffron flavor that will give the cake
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
Ingredients
- ½Cup of butter at room temperature
- 5 eggs
- 1 cup of white sugar
- 1 ½ cup flour
- 1 teaspoon vanilla
- 1 ½ teaspoon baking powder
- ½Teaspoon saffron soaked with a tablespoon of hot water
- To prepare the milk layer:
- 1 cup of liquid milk
- 90 g evaporated milk
- 240 g sweetened condensed milk
- To prepare the cream layer:
- 1 ½ cup whipped cream
- ½Cup powdered sugar
Method of preparation
- We heat the oven to 170 degrees, grease the cake mold with butter, sprinkle with flour and set aside .
- Put the butter in a bowl and whisking we encourage an electric beater until it becomes butter soft, then add the sugar out well .
- Add the eggs and vanilla and whisk the ingredients well together .
- Add saffron and soaked water to the mixture and beat until the saffron is well distributed in the mixture .
- Sift flour and baking powder, add to the cake mix and whisk well .
- Put the cake mixture in the mold and put in the oven for half an hour until cooked .
- Mix in a bowl both liquid, evaporated and condensed milk and then remove the cake from the oven and Pierce several holes from the top until the milk mixture is completely impregnated .
- We begin to prepare the cream and mix the whipped cream and sugar until it becomes a thick cream and then decorate the cake and so it is ready to serve .