Velvety Pistachio dulce atta cake

Name: Velvety Pistachio dulce atta cake
Total time: 1500 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 3/4 cup atta (whole wheat flour); 1/2 tsp baking powder; 1/4 tsp baking soda; 100 g condensed milk; 50 g butter; 1 tsp sugar; 1/2 tsp vanilla essence; As required sugar syrup; 3-4 tbsp Dulce de leche; 1/2 cup whipping cream; as required Few drops of red gel colour; as required Few drops of green gel colour; as required Pistachio shavings and dry rose petals as required; as required Edible flowers and butterflies

Krupa Kapadia Shah @krupa_kapadia_shah08

Vadodara

#mom2022

Baked this simple yet mouth-melting and flavourful pistachio atta cake for my mumma on this Mother's day. This cake is eggless and super velvety, melt in mouth light green coloured sponge... It has chopped pistachios added between the layers. Have added dulce de leche to the whipped cream which enhances the flavour of the cake. Topped the cake with pistachio shaving, dry red rose petals, edible flowers and wafer paper butterflies
#CookpadIndia

#mom2022

Krupa Kapadia Shah @krupa_kapadia_shah08

Saved

Ingredients

25 minutes

3 servings

For Cake sponge
Dry ingredients:
3/4 cupatta (whole wheat flour)
1/2 tspbaking powder
1/4 tspbaking soda
Wet ingredients:
100 gcondensed milk
50 gbutter
1 tspsugar
1/2 tspvanilla essence
Other ingredients
As required sugar syrup
3-4 tbspDulce de leche
1/2 cupwhipping cream
as required Few drops of red gel colour
as requiredFew drops of green gel colour
as requiredPistachio shavings and dry rose petals as required
as required Edible flowers and butterflies

Saved

Steps

25 minutes

1

Take all the wet ingredients and sugar in a bowl. Make a homogeneous mixture by keeping it on a double boiler. Add green gel colour to the mixture.
2

Preheat the oven at 180°C for 10 minutes. Seive all the dry ingredients 2-3 times.
3

Add the dry ingredients in 3 parts and mix by cut and fold method. Pour the ready mixture into the greased and dusted baking pan of your choice.
4

Bake them for 25 minutes at 180°C. Let the cakes cool on cooling rack, then cut it into three parts. Remove the dome, if any.
5

Place one part of the cake sponge on the cake board soak it with sugar syrup. Cover it with whipped cream and dulce de leche mixture.
6

Sprinkle pistachios shavings and similarly do for other layers.
7

Cover the cake with whipped cream properly. Decorate the top with lil red colour added to the whipped cream.
8

Decorate with edible flowers and butterflies according to your choice.