Rose milk pistachios cake eggless

Name: Rose milk pistachios cake eggless
Total time: 2700 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 1/2 cup all-purpose flour or Maida; 1/2 cup water; 1 cup condensed milk; 100 gm butter; 1 tsp baking powder; 1/2 tsp baking soda; 1 tbsp rose squash or rose essence with rose gel colour; 2 tbsp icing sugar; 1 cup non dairy whipping cream; 2 tbsp icing sugar; 1 tbsp powdered pistachios; As needed Vanilla or rose essence (optional); 2 tbsp condensed milk; 1/2 cup cold milk; 1 tbsp rose squash

Vaish Foodie Love @Droolsome

India

Very yummy and most trending cake in social media. You can find one of the easiest method with and without oven.

#flavour2

Very yummy and most trending cake in social media. You can find one of the easiest method with and without oven.

#flavour2

Vaish Foodie Love @Droolsome

India

Very yummy and most trending cake in social media. You can find one of the easiest method with and without oven.

#flavour2

Very yummy and most trending cake in social media. You can find one of the easiest method with and without oven.

Saved

Ingredients

45 mins

6 servings

For rose sponge
1 1/2 cupall-purpose flour or Maida
1/2 cupwater
1 cupcondensed milk
100 gmbutter
1 tspbaking powder
1/2 tspbaking soda
1 tbsprose squash or rose essence with rose gel colour
2 tbspicing sugar
For pista frosting
1 cupnon dairy whipping cream
2 tbspicing sugar
1 tbsppowdered pistachios
As neededVanilla or rose essence (optional)
For rose milk
2 tbspcondensed milk
1/2 cupcold milk
1 tbsprose squash

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Steps

45 mins

1

Preheat the oven for 15min on 200°C.
2

Sift all the dry ingredients together for at least 2 times. In a bowl add all the wet ingredients and beat with blender for about 2min on low speed and 1 min on high speed.
3

Add the dry ingredients to wet ingredients and fold with spatula. Then whisk with beater for 2 min until it's thick drop consistency.
4

Rest the batter for 5 mins and pour on to dusted baking mould. Tap for 4-5 times to release the air bubbles.
5

Now bake on 180°c for 10 mins and 160°c for 20mins. Insert the tooth pick in middle to check if it's baked. If baked, tooth pick will come out clean else bake for other 5 mins.
6

Cool down the cake completely on wire rack and cut into 2 or 3 halves horizontally.
7

For icing take the cream in a frozen bowl and beat it for 3 min on low speed and on high for a mins. Add vanilla or rose essence, When cream drops after a second with stiff peak then it's perfect to use. Finally add pistachio powder and fold the cream. Set in refrigerator for 10-15mins before using.
8

For rose milk add all the ingredients given in the rosemilk section and mix well.
9

Use brush to wet the cake partition with rosemilk. Apply cream on each layer and cover the entire cake. Set it in refrigerator for at least 30-45 mins. Sprinkle pistachios and serve with rosemilk.
10

Note: if you r baking in kadhai or cooker, then bake on medium flame for 45 mins. Make sure all the ingredients are in room temperature.

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Vaish Foodie Love @Droolsome

on August 04, 2020 14:28

India

Engineer(IT manager) by profession, Proud mom, Loving wife and caring daughter.Food is more than just food!!!Love for cooking spiced up at very young age. Though I m busy with profession, love for new taste never ends. All started from my mom's cooking. It has become passion over time. love to innovate in kitchen than copying others effort. I strongly believe being real particular with passion.