Saffron Milk Cake

Instructions

• • Soak the saffron in the warm milk and set aside to infuse.
  • In a stand mixer, whip the butter and sugar until it's pale and creamy.
  • Add the eggs and vanilla, whip until it doubles in volume.
  • Add the saffron milk and mix.
  • Mix the flour, baking powder, and salt. Add this mixture to the egg mixture and mix to combine.
  • Spray a 23 cm x 33 cm cake pan or Pyrex with nonstick spray.
  • Pour the cake into the pan and bake in a preheated oven at 180°C for 30 minutes or until a toothpick comes out clean.
  • Take it out of the oven and let it cool a little.
  • Prepare the sauce by mixing the milk, Puck Whipping Cream, Puck Cream, and sweetened condensed milk.
  • 10. Poke the cake with a skewer. Add the sauce to the warm cake and cover it. Let it soak in the fridge for 1 hour.
  • 11. Prepare the cream topping by whipping Puck Whipping Cream with sugar for 4 minutes until you get stiff peaks.
  • Decorate the cake with whipped cream and garnish with crushed pistachios and rose petals.
  • Serve with extra sauce if desired.