DIY Recipe: Perfect Rose milk pistachios cake eggless

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Rose milk pistachios cake eggless.

Rose milk pistachios cake eggless You can have Rose milk pistachios cake eggless using 18 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Rose milk pistachios cake eggless

  1. You need of For rose sponge.
  2. It’s of all-purpose flour or Maida.
  3. You need of water.
  4. It’s of condensed milk.
  5. Prepare of butter.
  6. Prepare of baking powder.
  7. It’s of baking soda.
  8. It’s of rose squash or rose essence with rose gel colour.
  9. You need of icing sugar.
  10. It’s of For pista frosting.
  11. You need of non dairy whipping cream.
  12. It’s of icing sugar.
  13. It’s of powdered pistachios.
  14. Prepare of Vanilla or rose essence (optional).
  15. Prepare of For rose milk.
  16. It’s of condensed milk.
  17. Prepare of cold milk.
  18. You need of rose squash.

Rose milk pistachios cake eggless step by step

  1. Preheat the oven for 15min on 200°C..
  2. 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..
  3. Add the dry ingredients to wet ingredients and fold with spatula. Then whisk with beater for 2 min until it's thick drop consistency..
  4. Rest the batter for 5 mins and pour on to dusted baking mould. Tap for 4-5 times to release the air bubbles..
  5. 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..
  6. Cool down the cake completely on wire rack and cut into 2 or 3 halves horizontally..
  7. 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..
  8. For rose milk add all the ingredients given in the rosemilk section and mix well..
  9. 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..
  10. 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..

recipe by Vaish Foodie Love @cookpad