Hello, I am Jane. Today, I will show you a way to make rose milk pistachios cake eggless recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. This time, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Rose milk pistachios cake eggless Recipe
Rose milk pistachios cake eggless is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Rose milk pistachios cake eggless is something which I’ve loved my whole life.
To be with this particular recipe, we have to prepare a few components. You can have rose milk pistachios cake eggless using 18 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to make Rose milk pistachios cake eggless:
- Prepare For rose sponge
- Make ready 1 1/2 cup all-purpose flour or Maida
- Prepare 1/2 cup water
- Take 1 cup condensed milk
- Make ready 100 gm butter
- Get 1 tsp baking powder
- Make ready 1/2 tsp baking soda
- Prepare 1 tbsp rose squash or rose essence with rose gel colour
- Make ready 2 tbsp icing sugar
- Make ready For pista frosting
- Get 1 cup non dairy whipping cream
- Make ready 2 tbsp icing sugar
- Prepare 1 tbsp powdered pistachios
- Make ready As needed Vanilla or rose essence (optional)
- Prepare For rose milk
- Get 2 tbsp condensed milk
- Get 1/2 cup cold milk
- Make ready 1 tbsp rose squash
Steps to make Rose milk pistachios cake eggless:
- Preheat the oven for 15min on 200°C.
- 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.
- Add the dry ingredients to wet ingredients and fold with spatula. Then whisk with beater for 2 min until it’s thick drop consistency.
- Rest the batter for 5 mins and pour on to dusted baking mould. Tap for 4-5 times to release the air bubbles.
- 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.
- Cool down the cake completely on wire rack and cut into 2 or 3 halves horizontally.
- 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.
- For rose milk add all the ingredients given in the rosemilk section and mix well.
- 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.
- 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.
So that’s going to wrap it up with this exceptional dish rose milk pistachios cake eggless recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
