Hi, I am Laura. Today, I will show you a way to prepare rose milk pistachios cake eggless recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Rose milk pistachios cake eggless Recipe
Rose milk pistachios cake eggless is one of the most well liked of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. Rose milk pistachios cake eggless is something which I have loved my entire life. They are nice and they look wonderful.
To be with this recipe, we have to first prepare a few components. You can have rose milk pistachios cake eggless using 18 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Rose milk pistachios cake eggless:
- Get For rose sponge
- Prepare 1 1/2 cup all-purpose flour or Maida
- Prepare 1/2 cup water
- Prepare 1 cup condensed milk
- Make ready 100 gm butter
- Make ready 1 tsp baking powder
- Prepare 1/2 tsp baking soda
- Take 1 tbsp rose squash or rose essence with rose gel colour
- Prepare 2 tbsp icing sugar
- Prepare For pista frosting
- Take 1 cup non dairy whipping cream
- Prepare 2 tbsp icing sugar
- Prepare 1 tbsp powdered pistachios
- Take As needed Vanilla or rose essence (optional)
- Get For rose milk
- Make ready 2 tbsp condensed milk
- Take 1/2 cup cold milk
- Get 1 tbsp rose squash
Instructions 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 this up with this distinctive dish rose milk pistachios cake eggless recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Let’s cook!
