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.