Ingredients:
For the cake:
3/4 cup plain flour
1 tsp baking powder
pinch of salt
3 eggs
1/2 cup sugar
1 tsp vanilla essence
1/4 cup melted butter
For Milk Mixture:
1 cup condensed milk
1 cup chilled milk
1 cup evaporated milk
1/4 cup fresh cream
For Frosting / Topping:
1 cup whipping cream
1/4 cup icing sugar
chopped pistachios
edible rose buds / dry rose petals
Preparation:
- Preheat the oven to 180 degree celcius. Grease a glassware / heatproof dish with cooking spray or butter and keep it aside.
- Sift together plain flour, baking powder and salt in a bowl and keep it aside.
- In another bowl, beat eggs adding sugar until creamy and fluffy.
- Add vanilla essence and beat again.
- Then alternately add the melted butter and flour mixture and mix well with spatula.
- Transfer the batter into the prepared glassware / dish and smooth into an even layer and then tap to release the air bubbles.
- Bake in the preheated oven for 30-35 minutes or until a skewer inserted in the centre comes out clean.
- Remove the cake from oven and let it cool completely.
- In a bowl / jug, make the milk mixture by adding chilled milk, evaporated milk, fresh cream and condensed milk and combining well using a whisk.
- When the cake is completely cooled, poke holes on the cake with a fork / skewer.
- Pour the milk mixture all over the entire cake and then refrigerate overnight or minimum 4 hours to allow the cake to soak up all the milk.
- In a bowl, whip the cream and icing sugar till you get stiff peaks. Then spread / pipe this whipped cream frosting over the cake.
- Garnish it with chopped pistachios and edible rose buds / dry rose petals…Cut into slices and serve…
