- Preheat the oven to 180°c for 15min.
- Line a 8inch baking tin with parchment paper
- Cream the curd and sugar until the sugar dissolves completely
- Add oil , essence and food color and whip till oil gets emulsified
- In another bowl sieve all the dry ingredients and give it a thorough mix
- Now gently fold the dry ingredients in the wet ingredients
- Do not overmix
- Add water one tbsp at a time to adjust the batter consistency
- Bake it in a pre heated oven at 180°c for app 35 min or till it is done
- Cool it completely before frosting
- Now for frosting first we have to whip the chilled whipping cream to stiff peaks
- Cut the cake into three layers
- Put some cream on the cake board and place the first layer
- Soak it with Rose milk
- Fill the whipping cream in a piping bag and apply it on the cake layer evenly
- Now put the pistachio powder on the cream and level it nicely
- Now put the second layer and repeat the same process
- Finally cover the entire cake with whipping cream and smoothen it nicely
- Decorate it with fresh red rose petals and Pistachio slivers
- Serve it chilled
It's a beautiful cake with a rich flavoring
Rose and Pistachio Cake
#FoodismXmas
By Jagruti Shamal
Dec, 22nd
835
Servings
6 persons
Cook Time
50 minutes
Ingredients
13
- 15
Ingredients
- All purpose flour 184gm
- Corn flour 22gms
- Sugar 165 gms
- Curds 242 gms
- Baking powder 1 and one fourth tsp
- Baking soda half tsp
- Salt half tsp
- Flavorless oil 67ml
- Rose essence half tsp
- Few drops of red food color
- For frosting , whipping cream 250gms
- Pistachio powder 50gms
- Few Pistachio slivers for decoration
- Rose milk for soaking the sponge half cup
- Few fresh red rose 🌹 petals for garnishing
Instructions
Notes/Tips
Always cool the cake completely before frosting Always use chilled whipping cream Serve it after keeping it for three to four hours in the refrigerator
