Try our luscious milk cake soaked in a rich and decadent saffron custard sauce.
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I Made It
Moderate
30 mins
2-4
Ingredients
For Vanilla Custard Syrup:
Milk 4 cups
Milk powder ¼ cup
Condensed milk ¼ cup
Sugar ¼ cup
Cream 200ml
National Vanilla custard powder 3 tbsp
Cardamom powder ½ tsp
Saffron strings 6-7
Khoya ½ cup
Crushed nuts like almonds, pistachio, cashew nut 1/3 cup
For Cake Sponge:
Eggs 5
Caster sugar 150g
Oil 120 ml (108g)
Cream 150g
Vanilla essence 2 tsp
Baking powder 2 tsp
Flour 200g
Pistachio powder 30g
Almond powder 30g
Directions
For the Sauce:
Prepare custard by adding vanilla custard, milk powder, sugar and ½ cup of milk and mix well.
In a saucepan add milk and bring to boil.
Add saffron strings, cardamom powder and vanilla custard mixture, cook on medium to low heat until sauce is slightly thickened.
Turn off the flame and add cream into it, mix well.
Leave at room temperature until it cools down.
Take out 3 cups of vanilla custard malai syrup for the cake sponge.
Add khoya and nuts into the leftover vanilla custard malai syrup and mix.
For the Sponge:
To prepare the sponge, preheat oven at 180-degree C.
Sift flour, baking powder, almond powder and pistachio powder in a mixing bowl and set aside.
In a large mixing bowl beat eggs for 8-10 mins.
Add sugar gradually and beat on medium high speed.
Gradually add oil and vanilla essence and beat.
Add sifted flour and cream in 3 parts, alternating. Start with the cream and end with flour mixture.
Do not over beat the batter.
Grease an 8 x 8 inches square or round baking pan, lined with butter paper.
Pour all the mixture into it and tap for 3-4 times to take out air bubbles.
Bake for 30-35 minutes. Make sure the inserted skewer comes out clean.
Cool it down completely.
In another 8-inch cake tin, cover the base and sides of the cake tin with cling film.
Put the cake sponge into it and use a stick or fork to poke holes all over the surface. This is so that the vanilla malai custard syrup will infuse into the cake.
Pour 3 cups of vanilla custard malai syrup slowly onto the cake, cover with cling film and let it rest for 12 hours in the refrigerator.
For Frosting:
In a large mixing bowl add 1 cup of whip cream and whip till stiff peaks form.
Cover the cake with whipped cream and pour the vanilla custard malai syrup on top of the cake.
Decorate with chandi ka warq, nuts and edible flowers.