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Preparation Time : 30
Cook Time : 55
Total Time : 85
Sponge cake:sugar 1 cups
Butter 1/2 cups
Eggs 2 nos
Vanilla Essence 1 tsp
All purpose flour 1 1/2 cups
rose water 2 tsp
baking powder 1 3/4 tsp
Pistachio layer:Pistachio Crushed 1/2 cups
Powdered Sugar 1/4 cups
Rose Water 1 tsp
Melted Butter 1/4 cups
Rose infusion frosting: Unsalted Butter 100 gms
Cream Cheese 100 gms
Chilled whipped cream 100 ml
Powdered Sugar 2 cups
Crush Rose Petals 2 tbsp
Rose Water 1 tbsp
Sponge cake: Preheat oven to 175 degrees C. Grease the pan and keep it aside.
In a stand mixer bowl, cream together the sugar and butter.
Add in the eggs, one at a time, and then add vanilla essence and mix well.
In separate bowl mix maida and baking powder, and sieve it so it’s mixed well. Add the maida and baking powder mix to the butter mixture and combine well.
Add milk until batter is smooth. Pour batter into the baking pan. And bake for 30-40 minutes in the preheated oven. After 30 minutes check the cake with toothpick, when inserted it should come come out clean.
Remove the cake from oven and place it on wire rack to cool.
Pistachio layer: Add all the ingredients in food processor and give few pulses, don’t make it into a powder. It should be like sand texture.
Rose infused frosting: In a bowl add cream cheese and butter ( both should be in room temperature) and beat well with hand mixer.
Gradually add powder sugar and beat until smooth add crushed rose petals and rose water and mix.
Whip the chilled whipping cream until u get firm peaks.
Mix cream cheese mix and whipped cream with cut and fold method, so you don’t lose the air in the whipped cream .
Rose infused frosting is ready to use. keep in refrigerator until you are ready to use.
Assembling: To assemble the mini cake cut small roundels from the cake we baked earlier, with help of round mould or cookie cutter.
Divide this mini cake in three layers. Take a round mould and place a layer of cake in the bottom and sprinkle little syrup on the cake to keep it moist.
Then a layer of pistachio mix and firmly press it evenly. Pour the rose frosting in icing bag with round nozzle and on top of pistachio layer make a layer of rose frosting.
We repeat again place the second layer of cake, moist it with sugar syrup, then the layer of pistachio mix. I add few rose petals along with pistachio mix and firmly press it down.
Pour the rose frosting over it and then finally place the final layer of cake slice. Moist the final layer of cake slice with sugar syrup and frost the top layer of cake.
Garnish with Pistachio slices and dry rose. Place it the fridge for 30-35 minutes to set. For serving remove the mould from the fridge and carefully remove the mould with disturbing the layers.
Arabian delight cake is ready to be served.
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