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:

1. Preheat the oven to 180 degree celcius. Grease a glassware / heatproof dish with cooking spray or butter and keep it aside.
2. Sift together plain flour, baking powder and salt in a bowl and keep it aside.
3. In another bowl, beat eggs adding sugar until creamy and fluffy.
4. Add vanilla essence and beat again.
5. Then alternately add the melted butter and flour mixture and mix well with spatula.
6. Transfer the batter into the prepared glassware / dish and smooth into an even layer and then tap to release the air bubbles.
7. Bake in the preheated oven for 30-35 minutes or until a skewer inserted in the centre comes out clean.
8. Remove the cake from oven and let it cool completely.
9. 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.
10. When the cake is completely cooled, poke holes on the cake with a fork / skewer.
11. 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.
12. In a bowl, whip the cream and icing sugar till you get stiff peaks. Then spread / pipe this whipped cream frosting over the cake.
13. Garnish it with chopped pistachios and edible rose buds / dry rose petals…Cut into slices and serve...