Saffron cake, How to make saffron cake , juicy and soft cake скачать в хорошем качестве

Saffron cake, How to make saffron cake , juicy and soft cake

Saffron cake, How to make saffron cake , juicy and soft cake 3 eggs 2 ½ dl caster sugar 1 bag of saffron, 0.5 g 3 ½ dl wheat flour 2 teaspoons baking powder 150 g butter, melted 1 DL of milk Glaze 50 g butter, melted 1 tbsp vanilla sugar 4 ½ dl icing sugar 2–3 tablespoons squeezed lemon (or water if you don't want lemon flavor) Garnish coconut flakes DO THIS 1. Set the oven to 180 degrees. Whisk eggs and caster sugar until fluffy in a bowl. Mix the saffron, wheat flour and baking powder. Stir it into the egg mixture together with butter and milk. Whisk everything together into a smooth batter. 2. Pour the batter into a form lined with baking paper (or greased and breaded), approx. 20 x 30 cm. 3. Bake the cake in the middle of the oven for 20–23 min. Let it cool in the mold. 4. Icing: Mix all the ingredients for the icing in a bowl. Adjust the amount of liquid so that it is spreadable. 5. Spread the glaze over the cake and sprinkle with coconut. Let the glaze harden 6. Cut the cake into squares with a sharp knife.. 1. Set the oven to 180 degrees. Whisk eggs and caster sugar until fluffy in a bowl. Mix the saffron, wheat flour and baking powder. Stir it into the egg mixture together with butter and milk. Whisk everything together into a smooth batter. 2. Pour the batter into a form lined with baking paper (or greased and breaded), approx. 20 x 30 cm. Bake the cake in the middle of the oven for 20–23 min. Let it cool in the mold. 4. Icing: Mix all the ingredients for the icing in a bowl. Adjust the amount of liquid so that it is spreadable. 5. Spread the glaze over the cake and sprinkle with coconut. Let the glaze harden.