Saffron Milkcake baked Alaska

15 minutes

super easy

serves 1

A wonderful Milk cake with Saffron in a Baked Alaska Style.

Portion Size – One

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Adjust Servings
100g Pound cake buy fresh
150g Saffron Milk
3Tbspn Condensed Milk
1Tbspn Saffron syrup
3g Cardamomom powder
150g Saffron Syrup Water
4Tbspn Sugar
0.5g Saffron
30g Cardamom Meringue Egg white
1tbspn Castor sugar
1tbspn Powdered Cardamom Sugar

Nutritional Information

200g Fat
100g Protein
146g Sugars
436g Calories
24g Carbs
137g Trans fat



Stage 1

Pound cake 100g , Trim to a nice even sized square shape . Make a syrup by boiling water , mix in sugar and saffron reduce by 60% of syrup .
Boil Milk with cardamom , Mix in condensed milk and saffron syrup . Reduce to 60% and allow to cool down .
Mark as complete

Stage 2

slightly pierce down the cake allow the syrup and milk to absorb down. Spoon saffron syrup and saffron milk on top. Pouring saffron syrup need to be repeated .
For Meringue Beat castor sugar and egg white . ideally 1 egg gives 30g egg white . Once it start forming froth add in powdered cardamom sugar while Continuously beating .
Mark as complete

Stage 3

Beat till the egg white mix form a stiff peak . Soak cake with more saffron milk Spoon meringue on top of the cake.
Run pallet knife around the cake to give a smooth finish . For flambé you may use any drinking spirit .
Mark as complete

Stage 4

Heat a small ladle pour whisky what we used. Once the ladle is hot enough it gets fire immediately or use lighter.
Pour on top of the meringue the fire will be on till the alcohol is burned up . That will be just enough to brown the Meringue.
Mark as complete


*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case.
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment.

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