Recipe: Appetizing Rose milk pistachios cake eggless

Recipe: Appetizing Rose milk pistachios cake eggless Delicious, fresh and tasty.
Rose milk pistachios cake eggless. However, these flavors are not just loved by India but are equally loved by the Middle-East as well! The Rose Pistachio Cake is a classic in the Middle-Eastern countries and to bring out its beauty in an Indian manner, we decided to make this no-bake rose pistachio dessert using one my favorite summer beverage Roohafza! Rose & Pistachio Tea Cake is a rich, nutty and moist loaf celebrating the exotic and super-trendy combination of roses and pistachios.
According to me, pistachio and rose combination go really well together.
Even though I have not used rose syrup for this eggless pistachio cake, I know that you guys will definitely love to have some rosiness to burst in your mouths with each bite of the cake.
For the rose syrup, you can refer down below.
You can have Rose milk pistachios cake eggless using 18 ingredients and 10 steps. Here is how you cook that.
Ingredients of Rose milk pistachios cake eggless
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You need of For rose sponge.
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Prepare of all-purpose flour or Maida.
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It’s of water.
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Prepare of condensed milk.
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Prepare of butter.
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It’s of baking powder.
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Prepare of baking soda.
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You need of rose squash or rose essence with rose gel colour.
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It’s of icing sugar.
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It’s of For pista frosting.
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It’s of non dairy whipping cream.
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It’s of icing sugar.
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It’s of powdered pistachios.
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Prepare of Vanilla or rose essence (optional).
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You need of For rose milk.
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It’s of condensed milk.
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It’s of cold milk.
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You need of rose squash.
Eggless Red Velvet Pastry Recipe Without Oven Youtube Trending Viral Video - Eggless Rose Milk Cake recipe.
Eggless Pistachio Cake with Rose Syrup.
Cardamom, Pistachio Rosewater Eggless Cake is made using Yogurt.
Since we are including rosewater in the cake, I also added some dried rose petals which make it look so exotic.
Rose milk pistachios cake eggless instructions
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Preheat the oven for 15min on 200°C..
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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..
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Add the dry ingredients to wet ingredients and fold with spatula. Then whisk with beater for 2 min until its thick drop consistency..
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Rest the batter for 5 mins and pour on to dusted baking mould. Tap for 4-5 times to release the air bubbles..
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Now bake on 180°c for 10 mins and 160°c for 20mins. Insert the tooth pick in middle to check if its baked. If baked, tooth pick will come out clean else bake for other 5 mins..
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Cool down the cake completely on wire rack and cut into 2 or 3 halves horizontally..
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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 its perfect to use. Finally add pistachio powder and fold the cream. Set in refrigerator for 10-15mins before using..
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For rose milk add all the ingredients given in the rosemilk section and mix well..
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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..
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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..
Pistachio and Rose Syrup is a match made in heaven.
I am not a big fan of rose essence or syrup on its own but when added in to enhance the pistachios, it does have a magical touch.
As I have been on a mission to make eggless cakes these days, wanted to make this pistachio cake without adding any eggs.
Vegan Rose and Pistachio Cake Adapted from smitten kitchen and a cooking class handout I can no longer locate.
Strawberry, Rose and Pistachio Cake is a delicious,aromatic eggless cake recipe perfect for the summer parties.