Hello, I am Clara. Today, I will show you a way to make rose milk pistachios cake eggless recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I will make it a little bit tastier. 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 favored of current trending meals on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Rose milk pistachios cake eggless is something which I’ve loved my entire life.
To be with this recipe, we have to first prepare a few ingredients. You can cook 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:
- Prepare For rose sponge
- Take 1 1/2 cup all-purpose flour or Maida
- Make ready 1/2 cup water
- Make ready 1 cup condensed milk
- Take 100 gm butter
- Get 1 tsp baking powder
- Get 1/2 tsp baking soda
- Take 1 tbsp rose squash or rose essence with rose gel colour
- Take 2 tbsp icing sugar
- Make ready For pista frosting
- Take 1 cup non dairy whipping cream
- Make ready 2 tbsp icing sugar
- Prepare 1 tbsp powdered pistachios
- Prepare As needed Vanilla or rose essence (optional)
- Prepare For rose milk
- Make ready 2 tbsp condensed milk
- Make ready 1/2 cup cold milk
- Prepare 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 for this distinctive dish rose milk pistachios cake eggless recipe. Thank you very much for your time. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
