Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C). Lightly grease and line a 6-inch baking tin.
Step 2
In a large bowl, whisk together the
Yogurt (3/4 cup)
,
Light Olive Oil (1/3 cup)
,
Caster Sugar (1/2 cup)
,
Baking Soda (1/2 tsp)
,
Baking Powder (3/4 tsp)
,
Apple Cider Vinegar (3/4 tsp)
, and
Salt (1 pinch)
. Stand for 5 minutes until bubbly.
Step 3
Whisk in the
All-Purpose Flour (1 cup)
until smooth, followed by the
Saffron Salt (1 pinch)
and
Pistachios (2 Tbsp)
.
Step 4
Transfer to the prepared tin and bake for about 45 minutes, or until a tester comes out clean. Cool completely.
Step 5
Prepare the Saffron Shrikhand. Whisk
Yogurt (3 cups)
,
Sweetened Condensed Milk (1/2 cup)
, and
Saffron Salt (1 pinch)
until smooth. Chill for 1 hour for the flavors to infuse. This should be nice and thick.
Step 6
Meanwhile, make the saffron milk. Stir together
Milk (3 Tbsp)
and
Saffron Salt (1 pinch)
, and let it sit for 10 minutes. Chill for 30 minutes.
Step 7
Make the Saffron Shrikhand Cream by whisking the
Fresh Cream (5.5 oz)
with
Agar-Agar Powder (1 tsp)
, and simmer for 3-4 minutes, stirring constantly. Cool, then whisk in the saffron shrikhand when it's chilled.
Step 8
Make the Almond Buttercream. With a hand beater, whip the
Unsalted Butter (3 1/2 Tbsp)
for 5-6 minutes until smooth. Whip in the
Powdered Confectioners Sugar (1/2 cup)
, 1 tbsp at a time, then whip in the
Almond Extract (1/4 tsp)
. Set aside.
Step 9
Once the cake is cooled, gently cut out a 4-inch circle from the center. Slice the 4-inch circle to give you 2x1-inch layers.
Step 10
Return one layer to the cutout cavity to make the base of the cake. Moisten with saffron milk, then fill the cavity with the shrikhand cream.
Step 11
Top with the reserved second layer and moisten with saffron milk. Place in the freezer for 1 hour for the filling to set.
Step 12
Once the filling is set, pipe with almond buttercream, top with mango shrikhand,
Mangoes (to taste)
,
Slivered Pistachios (to taste)
, and
Fresh Rose Petals (as needed)
.
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