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Rose and Pistachio Milk Cake
Rose and Pistachio Milk Cake
Dive into the delicate flavors of our Rose and Pistachio Milk Cake, a perfect blend of floral notes and nutty undertones. 🌸🥜 Each bite is a whisper of rose and a crunch of pistachio, ideal for a refined dessert experience.
Ingredients:
- Eggs: 4, separated
- Granulated sugar: 160g
- Rose syrup: 2 tbsp + 1-2 tbsp for topping
- Milk: 40ml
- Self-raising flour: 160g
- Baking powder: ½ tsp
- Ground cardamom: ½ tsp + pinch for topping
- Evaporated milk: 410g tin
- Full-fat milk: 200ml
- Double cream: 200ml + 300ml for topping
- Condensed milk: 150g
- Chopped pistachios, dried rose petals for decoration
process:
- Prepare a baking dish and preheat oven to 180°C.
- Whisk yolks with sugar, add rose syrup and dry ingredients.
- Beat egg whites and fold into the yolk mixture. Bake the base.
- Combine milks with rose syrup for the soak. Pour over baked cake.
- Top with whipped cream, more rose syrup, pistachios, and r#floralcakes
