Kesar pista ice cream cake

Name: Kesar pista ice cream cake
Cuisine: Indian
Ingredients: 140 gms Maida; 90 gms Castor sugar; 65 gms Oil; 150 gms Curd; 1 tbsp Milk (if required); 1 tsp Baking powder; 1/2tsp Baking soda; 1 tsp Cardamom powder; 2 tsp Crushed pista; drops Pista essence few; 2 cups Heavy cream (I used amul); as needed Kesar strings few; 2 tbsp Thandai powder; 2-3 tsp cardamom powder; 2 tbsp Crushed pista; 2 tbsp Milkmaid; Pinch yellow colour; Pinch green colour; 1 cup Whipped cream; Pinch pista essence

Sangita Kalra @sanria_savoury

The best fusion of food- ice cream and bake. Such a combination is a must have and cannot be avoided. Tried this with lovely and summer refreshing flavours of Kesar and pista. The end taste , the mouth melting ice cream is just heavenly. It gives a look of a royal dessert. #bakeacake #sangitakalra #stayhome #staysafe #happybaking

Sangita Kalra @sanria_savoury

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Ingredients

2 days total

For cake
140 gmsMaida
90 gmsCastor sugar
65 gmsOil
150 gmsCurd
1 tbspMilk (if required)
1 tspBaking powder
1/2tspBaking soda
1 tspCardamom powder
2 tspCrushed pista
dropsPista essence few
For ice cream
2 cupsHeavy cream (I used amul)
as neededKesar strings few
2 tbspThandai powder
2-3 tspcardamom powder
2 tbspCrushed pista
2 tbspMilkmaid
Pinchyellow colour
Pinchgreen colour
1 cupWhipped cream
Pinchpista essence

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Steps

2 days total

1

First day prepare the cake and the cream.For cake seive maida keep aside.Line the cake tin with butter paper and grease it lightly. Mix together curd and sugar beat until creamy. Add the baking powder and baking soda, let it be kept for few seconds till you see bubbles.
2

Now add oil gently and give a light churn.Do not overmix it. Mix in the flour slowly such that no lumps are formed,fold the batter.Now if you see that your mixture is too thick, add milk else leave it. Add cardamom powder, crushed pista powder and the essence. Now pour it in the prepared greased tin and bake at 180 degree celcius in the preheated oven for 25 to 30 minutes. Check with the toothpick if it is done or not else keep it for 2-3 minutes more.
3

Usually this mixture is baked in 5 inches to 5.5 inches tin, but this time I baked it in a 7-inch tin as I didn't want it to rise like a dome shape.I wanted some what as a flat base for my ice cream cake.It is always recommended to put the cake after baking on the iron rack and keep it covered with the cloth, this lets the top layer of the cake little moistened. Cool it completely and cling wrap it.
4

For ice cream, Heat 1 cup cream add Kesar strings and let it cool. Make sure not to boil the cream just heat it. You will see a pale yellow colour. Add a pinch of yellow colour to it and chill it in the fridge.Now take the left over one cup chilled cream and beat it till creamy and fluffy add in the Kesar flavoured cream. Then add milkmaid, cardamom powder and mix together nicely.
5

Take a spring pan. Line it with the cling film. I used the same pan in which I baked my cake so that the size of my ice cream cake does not change. Demould and arrange the cling film.Take the cake if it is a little dome shaped, cut that dome slightly and do some soaking of the cake with little warm milk which is mixed with cardamom powder and kesar. Pour the Kesar flavoured chilled ice cream on top of it.Cover it with the cling wrap and on top of it put the aluminium foil. Let it set in freezer
6

Next day take the whipped cream, beat till soft peaks. Add little caster sugar if you think it is required. Add pinch of green food colour, essence to it and swirl it on top of the set kesar ice cream.
7

Garnish with chopped pista, edible rose petals which is optional, cover it with cling film and alluminium foil and let it set in the freezer. Relish the luxurious cake.