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!