Almond Milk Cake
Method
• Cream unsalted butter and breakfast sugar until light and fluffy.
• Gradually add the eggs, followed by the vanilla paste, mixing well.
• Fold in all the dry ingredients until just combined.
• Pour the batter into a greased cake mould.
• Bake at 180°C for 30 minutes.
• Allow the cake to cool completely and slice as desired.
Saffron Nimish
Ingredients
• 35% Elle & Vire Cream – 400 g
• Full Fat Milk – 50 g
• Saffron – 0.5 g
• Rose Water – 20 ml
• Icing Sugar – 60 g
Method
• Lightly toast the saffron strands in a pan.
• Infuse the saffron in warm milk and rest for 4 hours.
• Add the infused milk to the cream, along with icing sugar and rose water.
• Blend well and chill the mixture thoroughly.
• Whip until a soft, creamy consistency is achieved.
Almond Nougatine
Ingredients
• Almond Flakes – 100 g
• Breakfast Sugar – 60 g
• Saffron – a few strands
Method
• Caramelise the breakfast sugar in a pan.
• Add toasted almond flakes and saffron, mixing well.
• Pour the mixture onto greaseproof paper and spread thinly.
• Allow to cool completely, then break into shards.
Assembly
• Cut the almond milk cake into small cubes and lightly soak them in the Nimish mixture.
• Layer the soaked cake in a deep bowl or glass.
• Pipe saffron Nimish cream over the cake and sprinkle with almond nougatine.
• Finish with another layer of cream and garnish with chopped nuts.
