Saffron Cardamom Cake with White Chocolate Ganache
Recipe created by Chef Praveen Ram
So regal, so royal, so classic!
Recipe Ingredients
Ingredient
Weight
For The Base
| Pillsbury™ Egg Free Tea Time Vanilla Mix | 500 g |
| Water | 225 g |
| Oil 60 g | 60 g |
| Cardamom | 5-10 g |
| Saffron Water | 5 g |
For The White Chocolate Glaze
| Condensed Milk | 200 g |
| White Chocolate | 100 g |
| Cardamom | 2-3 pods |
| Saffron | Few Strands |
| Yellow color | 2 drops |
For The Garnish
| Rose Chikki Or Dried Rose Petals 5 tbsp crushed Saffron | Few Strands |
Preparation
- In a round pan, make the cake base as per the standard recipe followed by cardamom powder and saffron water
- Heat the condensed milk in a saucepan along with cardamom and saffron on medium low heat
- Keep stirring and ensure the condensed milk does not start burning
- Once you see bubbles forming, turn off the heat and add the chopped white chocolate
- Chef Notes: Optionally, you could add 1-2 drops of yellow color post Step 4.
- Stir the hot mixture till the chocolate is fully incorporated
- Let it cool and come to room temperature before pouring it on the cake
- Garnish the cake with crushed chikki, dried rose petals and saffron strands
