Delicate Rose Milk Cake with Whipped Cream and Pistachios
Ingredients:
For the Cake:
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, melted
3/4 cup granulated sugar
1/2 cup yogurt
1/2 cup milk
1 tbsp rose syrup (Rooh Afza)
1 tsp vanilla extract
For the Milk Mixture:
1/2 cup condensed milk
1/2 cup whole milk
1/4 cup heavy cream
1 tbsp rose syrup
For the Topping:
1 cup whipped cream
2 tbsp chopped pistachios
1 tbsp dried rose petals
Directions:
Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In a separate large bowl, mix the melted butter, granulated sugar, yogurt, milk, rose syrup, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
While the cake is baking, prepare the milk mixture by combining the condensed milk, whole milk, heavy cream, and rose syrup in a bowl.
Once the cake is done, remove it from the oven and allow it to cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire rack and let it cool completely.
Once the cake has cooled, poke holes all over the cake using a skewer or fork.
Slowly pour the milk mixture over the cake, allowing it to soak in.
For the topping, whip the cream until stiff peaks form and spread it evenly over the soaked cake.
Sprinkle with chopped pistachios and dried rose petals for an elegant touch.
Refrigerate for at least 2 hours before serving for the best flavor and texture.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 3 hours (includes cooling and chilling)
Kcal: 320 kcal (per slice) | Servings: 8 servings
