Cake - Preheat the oven to 350F. In a medium bowl, take 1 1/2 cups of All Purpose Flour, 1 1/2 tsp of Baking Powder, 1/4 tsp of Salt, 1/2 tsp of Baking Soda and set aside. In another medium bowl, add 5 Eggs, 3/4 cup of Powdered Sugar and beat until fluffy for 3-4 minutes. Add 1/2 cup of Oil and 1/2 tsp of Rose Essence, 2 tbsp of Rose Syrup and beat well for another minute. Add 1/4 cup of chopped mixed nuts (Cashews, Almonds and Pistachios) and few drops of Red color and fold in with a spatula. Prepare a 7x11 baking dish by spraying oil and pour in the batter into it and bake for 32 minutes. Let it cool. Once cooled, poke holes in the cake with a wooden skewer.
Rose Milk - In a bowl, add 3 cups of Milk, 200 ml of Whipping cream, 1/3 cup of Rose Syrup, 1/4 cup of Powdered Sugar and whisk until smooth. Gently and evenly pour the Rose milk on cake and let the cake absorb all of the Rose milk. Cling wrap the cake and refrigerate for an hour.
Rose Frosting - Take 300 ml of heavy whipping cream in a bowl and beat until soft peaks form. Add 1/4 tsp of Rose Essence, 1/4 cup of Powdered Sugar, a tsp of Rose Syrup and mix gently with a spatula.
Remove the cake from the refrigerator and apply the frosting. Garnish with dried Rose petals and chopped mixed nuts. Refrigerate until ready to serve.
No comments:
Post a Comment