Saffron layer cake recipe
Ingredients - 3½ tablespoons (50 g) Butter - ⅓ cup (100 ml) Milk - 0.5 g/a small pinch of ground Saffron - 4 Egg - 1⅝ cups (325 g) Caster Sugar - 2¼ cups (300
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.freeplant.net.
Cooking tools:
- Hand mixer
- Mortar and pestle
- Sifter
- Kitchen scale
- Cake pan
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Fork
- Measuring cup
- Measuring spoon
- Skewer
- Parchment paper
- Serving platter
- Kettle
Ingredients
- Butter: 3½ tablespoons (50 g)
- Milk: ⅓ cup (100 ml)
- Saffron: 0.5 g/a small pinch of ground
- Egg: 4
- Caster Sugar: 1⅝ cups (325 g)
- Flour: 2¼ cups (300 g) plain/all-purpose
- Baking Powder: 2 teaspoons
- Vanilla Extract: 1 teaspoon
- Salt: ½ teaspoon
- Greek Yogurt: ¼ cup (50 g)
- Red Currants: frosted red
- Marzipan: 2¾ oz (75 g)
- Icing Sugar: 2 cups (300 g) plus 2 tablespoons
- Butter: ⅔ cup (150 g)
- Milk: a few tablespoons of
- Lemon Juice: freshly squeezed
- : 3 x 18-cm/7-in. round cake pans
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