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Moist Vanilla Cake and Saffron Cream | A Dessert in a Glass

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Cuisine: continental
Author: Rekha Kakkar

Ingredients

  • 1 Pillsbury Vanilla oven Cake Mix
  • 110 ml water
  • 40 ml Oil
  • 80 ml yogurt
  • 100 ml light milk cream
  • 50 ml heavy cream optional
  • 2-3 Tbsp powdered sugar
  • 15-20 Saffron threads
  • ½ teaspoon rose water
  • 3 tbsp. lite sugar syrup
  • 3-4 Tbsp powdered sugar
  • Rose petals for garnish

Instructions

  • Empty out the content of pack in a mixing bowl.
  • Add 80ml of yogurt.
  • Add 110 ml of water, 40ml oil and mix everything thoroughly.
  • Grease a baking tin, line it with a parchment paper and pour the cake batter.
  • Bake for 35-40 minutes at 170c in a preheated oven.
  • Soak saffron strands in water and keep it aside.
  • When the cake is ready, take it out of the oven and allow it to cool.
  • When cooled down completely, cut it into small pieces and keep them aside.
  • In the meanwhile, you can whip the lite cream with saffron/Kesar soaked in water with an electric whisk till it acquires a light texture (just before soft peaks).
  • If you are going to use the double cream frosting as well, whip the heavy cream with powdered sugar using an electric whisk till it forms hard peaks.
  • Now, to arrange it, first spoon out the lite saffron cream in the bottom of a glass.
  • Layer it with some chopped cake pieces.
  • Sprinkle a few drops of rose water dissolved in sugar syrup and top it with some more whipped cream.
  • Want to wow your guests? Decorate the dessert with some rose petals and enjoy the festive treat!