PISTACHIO MILK CAKE
Layers of delicate pistachio sponge soaked in rose syrup, layered with saffron milk cream and crushed pistachios. A Persian-inspired delight.
PISTACHIO MILK CAKE
Layers of delicate pistachio sponge soaked in rose syrup, layered with saffron milk cream and crushed pistachios. A Persian-inspired delight.
Pistachio Milk Cake (6x4-inch Box)
Prep: 35 min | Chill: 6+ hours | Serves: 4-6
Ingredients
*Pistachio Sponge:*
- 100g all-purpose flour
- 50g ground pistachios
- 3 eggs
- 80g sugar
- ½ tsp baking powder
*Rose Syrup:*
- 100ml water
- 50g sugar
- 1 tbsp rose water
*Milk Cream:*
- 250ml whole milk
- 200ml heavy cream
- 50g powdered sugar
- ¼ tsp saffron threads (soaked in 1 tbsp warm milk)
- 7g gelatin + 30ml water
*Topping:*
- Crushed pistachios
- Edible rose petals
Instructions
1. *Sponge:*
- Beat eggs and sugar until ribbon stage. Fold in flour, ground pistachios and baking powder.
- Bake in 6x4-inch pan at 180°C (350°F) for 18 min. Cool completely.
2. *Syrup:*
- Simmer water and sugar until dissolved. Add rose water. Cool.
3. *Milk Cream:*
- Bloom gelatin in water; dissolve with heat.
- Whip cream with sugar; mix in milk and saffron mixture. Add cooled gelatin.
4. *Assemble:*
- Slice sponge into 3 layers. Brush each with rose syrup.
- Alternate layers with milk cream.
- Chill 6+ hours. Garnish with pistachios and rose petals.
Tip: For extra flavor, add ½ tsp cardamom to the sponge.