Kiri® Saffron Cheesecake
For the Kiri® Cream
- 1 Kiri® Cooking Block
- 250ml heavy cream
- 2 tablespoons icing sugar
For the Saffron Cake
- 120g (1 cup) all-purpose Flour
- ¾ teaspoon (4g) baking powder
- ½ teaspoon saffron threads
- 100g (¼ cup + 3 tablespoon) butter, at room temperature
- 150g (¾ cup) white granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
For the Soaking Milk
- 250ml (1 cup) milk
- 150ml (1/3 cup) sweetned condensed milk
- 30ml (1/8 cup) heavy cream
- 2 tablespoons pistachios
- 1 tablespoon dried roses
- Saffron threads”
Step 1: Make the Cake
- Soak the saffron threads in 2 tablespoon of hot water.
- In a large bowl, mix the butter and sugar with an electric egg beater until the mixture is very creamy. Add the eggs one at the time and continue mixing. Add the vanilla extract and 1 tablespoon of the saffron water and whisk to combine.
- Add the flour and baking powder and mix gently using a spatula.
- Pour the batter in a 20cm square spring form baking pan lined with parchment paper. In a preheated oven at 180°C (356°F), bake the cake for 25 minutes.
- Remove the cake from the oven and leave it in the spring form pan.
Step 2: Make the Soaking Milk
- In a saucepan over medium heat, mix together milk, condensed milk, and heavy cream.
- Bring to a gentle boil and simmer for 5 minutes.
- Finally add the remaining 1 tablespoon of the saffron water and mix together. Turn off the heat and cool the mixture down to room temperature.
- As soon as the cake is out of the oven, use a toothpick to make holes in it, then poor half of the soaking milk over the top of it.
Step 3: Make the Kiri® Cream
- Place the Kiri® Cooking Block in a large bowl, and using an electric egg beater, mix until you have a smooth texture.
- Add the heavy cream and icing sugar and continue mixing until the mixture is fluffy and thick.
- Spread the mixture on top of the cake and refrigerate for at least 2 hours.
- Decorate the cake with dried roses, pistachios, and saffron threads. Serve with the the remainder of the soaking milk.