كيكة الحليب بالزعفران

Soak saffron (½ tsp) in warm milk (¼ cup) and set aside.

Whisk egg whites (6) with vinegar (1 tsp), a pinch of salt, and half the sugar (75 g - ⅓ cup) until stiff peaks form.

In a separate bowl, whisk egg yolks (6) with the remaining sugar (75 g - ⅓ cup) and vanilla extract (1 tsp) until creamy and light in color.

Gently fold the yolk mixture into the egg whites using a spatula

Sift the flour (200 g - 1⅓ cups) and baking powder (2 tsp), then gradually fold them into the mixture with gentle circular motions

Add the saffron-infused milk (¼ cup) and mix until combined.

Pour the batter into a greased baking pan and bake in a preheated oven at 180°C (350°F) for 25-30 minutes.

Once the cake has completely cooled, trim the edges and remove the top crust layer.

Heat the soaking mixture ingredients: liquid milk (700 g - 3 cups), heavy cream (700 g - 3 cups), sweetened condensed milk (300 g - ¾ cup), and saffron (1 tsp) until warm, then pour it evenly over the cooled cake.

Whip the whipping cream (250 ml - 1 cup) with cream powder (40 g - ¼ cup), powdered sugar (50 g - ¼ cup), and vanilla extract (1 tsp) until thick and fluffy.

Spread the whipped cream over the soaked cake, decorate as desired, and refrigerate until fully absorbed before serving.