To start the week in a sweet way, today I suggest you a very scenographic recipe: a saffron Bavarian cake with a crunchy biscuits and nuts base, pomegranate coulis and caramel decorations. It takes quite a long time to make it, but your effort will leave your guests speechless! This recipe was created especially for us by Brigida, the owner of the Instragram account @acquolina3. Have a nice week!
350 gr cocoa biscuits
100 gr butter, melted
0,20 gr saffron threads (buy here)
500 ml milk
6 sheets gelatin
300 ml water
500 ml whipping cream
400 gr white sugar
5 egg yolks
1 vanilla bean
1 teaspoon honey
Dried edible saffron flowers to decorate (buy here)
Firstly, take 50 ml milk out of the total amount, bring it to a boil and leave the saffron threads to infuse at least 30/40 minutes.
For the base:
In a mixer, crumble together the biscuits and the nuts. Add butter and honey and stir well. Transfer the mixture in a 24cm non-stick springform pan: compact the base with the back of a spoon and refrigerate for 30 minutes.
For the saffron Bavarian cream:
In a bowl with cold water, soak the gelatin sheets for 10 minutes.
In a saucepan, bring the milk with the vanilla bean to a boil. In a bowl, whisk together the egg yolks and 200 gr sugar, then pour in the milk (remove vanilla bean first) and the saffron infused milk. Pour the mixture back into the saucepan, add the soaked and squeezed gelatin and cook on low heat until the mixture thickens. Let it cool completely.
Once the mixture is cool, whip the cream to soft peaks and gently fold it into the cream, mixing with a spatula. Pour the cream over the biscuits base and refrigerate the cake for at least 4/5 hours.
For the pomegranate coulis:
Deseed the pomegranate, put the seeds in a saucepan with 100 gr sugar and bring to a boil. Let it cool, then blend with an immersion mixer until you have a sauce.
For the caramel decorations:
Put 100 gr sugar in a non-stick pan and let it melt until you get a golden caramel. Transfer immediately on a sheet of parchment paper, giving it the desired shape.
Before serving, transfer the saffron Bavarian cake to a serving dish and decorate the surface with dried saffron flowers, pomegranate coulis and caramel shapes.
Please leave me a comment in the box below to let me know if you liked this cake!
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Born in Romagna, now living in Piacenza. I am the owner and co-founder with my husband of Zafferano Emiliano. Follow our site to get the latest news about our Saffron cultivation – and some recipes as well!