Hello, I am Kate. Today, I’m gonna show you how to prepare pistachio saffron cream cake recipe. Never skip a recipe of the day again. Here are our most recent easy family recipes to try. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Pistachio Saffron Cream Cake Recipe
Pistachio Saffron Cream Cake is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Pistachio Saffron Cream Cake is something which I’ve loved my entire life. They are nice and they look wonderful.
To be with this particular recipe, we have to prepare a few components. You can cook pistachio saffron cream cake using 28 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Pistachio Saffron Cream Cake:
- Make ready Cake
- Make ready 1 cup Maida/All-purpose flour
- Take 1/4 cup pistachio powder
- Get 1 cup sugar
- Make ready 100 gm butter
- Get 1/4 cup oil
- Get 1/2 cup milk
- Take 1/2 cup curd
- Get 1 tsp Almond pista essence
- Get 1 tsp green food colour
- Make ready 1 tsp baking powder
- Make ready 1/2 tsp baking soda
- Take 1/4 tsp salt
- Prepare 2 eggs
- Prepare Saffron frosting cream
- Make ready 1 cup whipping cream(35 % milk fat)
- Take 4 tbsp icing sugar
- Prepare 1 tsp saffron essence
- Take 1 tsp yellow food colour
- Take pinch Crushed saffron strands
- Get Saffron milk mixture
- Make ready 2 tsp condensed milk
- Make ready 3 tsp Saffron soaked in milk
- Get Decoration
- Take 2 tsp Dried rose petals
- Get 4 tsp Pistachio chopped
- Get 4 tsp Almond chopped
- Prepare pinch Saffron
Instructions to make Pistachio Saffron Cream Cake:
- Cake Preheat the oven to 180 C - Grease the baking tin with butter and place a parchment paper. - Sift the dry ingredients together in a separate bowl. - In a mixing bowl,cream the butter with sugar and then add oil.Beat in the egg and add all the other wet ingredients. - Add the dry ingredients to the wet mixture and mix gently using the cut and fold method. - Pour the batter to the cake tin and gently pat onto the surface to remove the air bubbles. - Bake for 40-45 mins.
- Frosting: - Keep the bowl and beater to be used for frosting in refrigerator for 2 hrs.Add heavy whipping cream,saffron essence, yellow food colour,crushed saffron and 4 tsp powdered sugar to the bowl and whisk or beat until soft,fluffy and stiff peaks are formed.
- Saffron milk Mixture: - Add saffron strands to warm milk and then add 2 tsp of condensed milk and mix well
- Cake assembly:. - Cut the cake into thin mini rectangles.Here I am making 2 layers for each mini cake. - Take a layer of cake, add the saffron milk mixture to make the cake moist and infuse the saffron flavour to the cake.Spread the frosting on one slice of the cake and then place another layer of cake and repeat the process. - Decorate the cake with pistachio, saffron strands and rose petals.
So that’s going to wrap it up with this special dish pistachio saffron cream cake recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
