Rosemilk Cake

Name: Rosemilk Cake
Total time: 3600 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 1/2 Cup Oil; 1/2 cup Curd; 1 cup Powdered sugar; 1/2 cup All-purpose flour; 1 tsp Baking powder; 1/4 tsp Baking soda; 3/4 cup Milk; For rose milk ganache; 200 ml Milk; 1 tablespoon Rose syrup; 1 pinch Salt; 2 tablespoons Corn flour; 1 /2 cup Sugar

@pathoosfoodstories @cook_29566744

This recipe is dedicated to all the super woman who inspired me and still keep inspiring me to be the person I am today! This is my humble attempt to prepare rosemilk cake and submitting this for the cookpad contest #cookingwithayushi

@pathoosfoodstories @cook_29566744

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Ingredients

1 hour

8 servings

1/2 CupOil
1/2 cupCurd
1 cupPowdered sugar
1/2 cupAll-purpose flour
1 tspBaking powder
1/4 tspBaking soda
3/4 cupMilk
For rose milk ganache
200 mlMilk
1 tablespoonRose syrup
1 pinchSalt
2 tablespoonsCorn flour
1 /2 cupSugar

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Steps

1 hour

1

For cake mix
To the mixing bowl add oil, curd and powdered sugar and mix it for a minute till they are combined well
2

Keep a strainer on top of the bowl, add all-purpose flour, baking powder and baking soda and sieve it. Later fold it gently to avoid over mixing. Add rose syrup mixture to this gradually to get the required cake consistency
3

Grease the cake pan and pour this mixture and bake it in a preheated oven for 30-35 minutes
4

Rose milk ganache
5

Mix the dry ingredients and add milk little by little to make a thick paste. Just boil it till you get the required consistency.
6

Once the cake is ready, let it cool down separate the sides with a knife. Prick the cake with fork and pour 3/4 th of rose milk ganache and keep it refrigerated for 30 minutes.
7

Once the cake absorbs the rose milk ganache, frost it with whipping cream and decorate with sliced pistachios and serve.