Milk Cake with Saffron in Baked Alaska Style

A decadent milk cake recipe showcasing a beautiful amalgamation of two classic desserts Tres Leches Cake presented in Baked Alaska style with saffron infused milk.

 

 

Recipe Card 

Ingredients                                                                       Quantity
Pound cake  100 gm 
For Saffron Milk
Milk  150 gm
Condensed Milk 40 gm
Saffron syrup 20 gm
Cardamom powder 3 gm
For Saffron Syrup
Water  150 gm
Sugar 60 gm
Saffron  0.5 gm
Cardamom Meringue 
Egg white 30 gm
Castor sugar  15 gm
Powdered Cardamom sugar 10 gm

 

Method of Preparation: 

  • 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 and 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 beating continuously. 
  • Beat till the egg white mix form a stiff peak .
  • Soak cake with more saffron milk.
  • Spoon meringue on top of the cake. 
  • Run the pallet knife around the cake to give a smooth finish.
  • For flambé you may use any drinking spirit(optional) - 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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Bobby Geetha 

Screen Shot 2020-05-09 at 1.21.40 AMI Help Indian food business Succeed In Their Vision Make Money with Minimal over Head , operational and food cost . Achieving this by smart Menu, Kitchen and Equipment planning. Let's Focus more on process , System and Training Than rely completely on Highly Skilled chefs . Skill and experience we can provide you , as a One time capital Investment .

Through my Two decade of Hands on managerial experience in high end 5 star luxury hotel kitchens and Michelin star Kitchen we ensure through the experience of Running Numerous Indian and European restaurants and working with High end hotels . Restaurants have high margin menu with Linear staff.

Develop best menu as per market , Give idiot Proof Recipe and sensitivity guide to carry on with consistency even the Main Chefs Leave. Kitchen Design For High End Indian , Casual Dining and Ghost Kitchen concept.

 

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