Saffron Milkcake

Saffron Milkcake baked Alaska

A wonderful Milk cake with Saffron in a Baked Alaska Style.

Portion Size – One

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INGREDIENT

Pound cake 100g / 1 thick slice

Saffron Milk  150g / 3/4 of a cup

Condensed Milk 40g / 3 Tbspn

Sffron syrup 20g / 1 Tbspn

Cardamomom powder 3g / 1/4 tspn

Saffron Syrup Water 150g / 3/4 of a cup

Sugar 60g / 4 Tbspn

saffron 0.5g / a pinch

Cardamom Meringue Egg white 30g / egg white from 1 egg

Castor sugar 15g / 1 tbspn

powdered cardamom sugar 10g / 1 tbspn

For Making  Saffron Milk cake baked Alaska style.

Pound cake 100g , Trim to a nice even sized square shape .

Make a syrup by boiling water , mix in sugar and saffron reduce by 60% of syrup .

Boil Milk with cardamom , Mix in condensed milk and saffron syrup .

Reduce to 60% and allow to cool down .

slightly pierce down the cake allow the syrup and milk to absorb down.

Spoon saffron syrup and saffron milk on top. Pouring saffron syrup need to be repeated .

For Meringue Beat castor sugar and egg white . ideally 1 egg gives 30g egg white .

Once it start forming froth add in powdered cardamom sugar while Continuously beating .

Beat till the egg white mix form a stiff peak .

Soak cake with more saffron milk Spoon meringue on top of the cake.

Run pallet knife around the cake to give a smooth finish .

For flambé you may use any drinking spirit .

Heat a small ladle pour whisky what we used. Once the ladle is hot enough it gets fire immediately or use lighter.

Pour on top of the meringue the fire will be on till the alcohol is burned up . That will be just enough to brown the Meringue.

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