Hi, I’m Elise. Today, we’re going to make pistachio saffron cream cake recipe. Never miss a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a bit more unique. 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 popular of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look fantastic. Pistachio Saffron Cream Cake is something that I’ve loved my whole life.
To be with this particular recipe, we must first prepare a few components. You can have 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:
- Prepare Cake
- Get 1 cup Maida/All-purpose flour
- Take 1/4 cup pistachio powder
- Make ready 1 cup sugar
- Get 100 gm butter
- Make ready 1/4 cup oil
- Make ready 1/2 cup milk
- Get 1/2 cup curd
- Get 1 tsp Almond pista essence
- Prepare 1 tsp green food colour
- Take 1 tsp baking powder
- Get 1/2 tsp baking soda
- Make ready 1/4 tsp salt
- Make ready 2 eggs
- Take Saffron frosting cream
- Take 1 cup whipping cream(35 % milk fat)
- Prepare 4 tbsp icing sugar
- Prepare 1 tsp saffron essence
- Prepare 1 tsp yellow food colour
- Get pinch Crushed saffron strands
- Take Saffron milk mixture
- Make ready 2 tsp condensed milk
- Make ready 3 tsp Saffron soaked in milk
- Get Decoration
- Prepare 2 tsp Dried rose petals
- Get 4 tsp Pistachio chopped
- Make ready 4 tsp Almond chopped
- Take 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 this up with this exceptional dish pistachio saffron cream cake recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
