Thursday, February 18, 2021

PISTACHIO MILK CAKE RECIPE


 



PISTACHIO MILK CAKE RECIPE





 



So milk cakes have become all the rage recently - but in reality, they are just really fancy cakes. And as expensive as they have become with the ~ fashion ~, they are actually very easy to make.

INGREDIENTS

For the cake

  • 120g caster sugar
  • 1 tablespoon of vanilla extract
  • 4 eggs, separated
  • 120g baking flour
  • Green food coloring - I used powdered food coloring (optional)

For the milk

  • 250 ml whole milk
  • 80g pistachios, ground
  • 300 ml of condensed milk
  • 300 ml of evaporated milk
  • Green food coloring - I used powdered food coloring (optional)

For garnish

  • 1/4 cup powdered sugar
  • 284 ml double whipped cream
  • Crushed dried rose petals and pistachios for garnish (optional)

Instructions

First, start by preheating your oven to 180 degrees C.

Then, start by beating the egg whites until they form a shiny foam with stiff peaks.

Gently add half of the caster sugar (60g). Do it slowly and gradually. If you do it too quickly, the egg whites can crumble.

Then add the green food coloring. I used a pinch but you might need more depending on the strength of the color. Mix and keep adding until you reach the desired color. Put aside.

In another bowl, beat the egg yolks, the remaining half of the sugar (60 g) and the vanilla extract. Continue to mix until pale and fluffy.

Stir the egg yolk mixture into the egg whites.

Then add the flour. Don't overdo this step. Simply fold until the flour is well combined.

Place the dough in a greased (9 X 13 inch) baking dish and bake for 25 minutes.

In a pitcher / bowl, add the 3 types of milk, a pinch of food coloring and ground pistachios. Stir well and add more food coloring if desired.

Sift the milk mixture to remove the pistachio lumps.

After the cake has cooled, pour 550 ml of the milk mixture all over the cake. (Looks like you're drowning the cake, but it'll all be absorbed, so don't worry!)

Cover the cake with cling film and leave it in the refrigerator for at least 1 hour (overnight is preferable).

Whip the double cream, slowly adding the icing sugar to soften it.

Take the cake out of the fridge and spread / spread the whipped cream on it. Garnish with crushed pistachios and dried rose petals.

Cut and serve! I like to pour the remaining 300ml of milk mixture onto each serving plate. Adding milk to each serving is optional and you can add the 850ml of milk mixture to the cake in the initial step before it goes into the fridge. Happy Cooking Time.