Eggless Rose Milk Cake with Whipped White Chocolate Ganache

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

pistachios

💰Cheaper: walnuts

Walnuts are often less expensive than pistachios.

almonds

💰Cheaper: sunflower seeds

Sunflower seeds provide a nut-free alternative.

rose water

💰Cheaper: vanilla extract

Vanilla extract can substitute for flavor, though it changes the profile.

Take 3/4 cup of chilled milk in a bowl.

Add 2 heaped tablespoons of rose jam and mix well.

In a large mixing bowl, add 1/4 cup of sunflower oil and 1/4 cup of melted salted butter.

Add 1/2 cup of granulated sugar and 1/3 cup of yogurt, stirring until the sugar partially dissolves.

Stir in the chilled milk until all sugar crystals dissolve.

Add 2 tablespoons of corn flour and 1 cup of all purpose flour, gently folding it in.

Add 1/2 teaspoon of baking soda and 1 teaspoon of baking powder, folding it into the batter.

Add a drop of red food color and fold it in.

Pour the batter into a buttered prep tin, dusting with flour or lining with parchment paper.

Bake in a preheated oven at 160 degrees Celsius for 25 to 30 minutes or on the stove for 30 to 35 minutes.

Allow the cake to cool thoroughly after baking.

Trim the top and edges of the cooled cake and poke holes throughout it.

In a jar or bowl, mix 1 cup of chilled milk, 200 ml of sweet condensed milk, 1 teaspoon of rose essence, and a drop or two of food color.

Chill the rose milk in the fridge for at least 15 to 20 minutes.

Drench the base of the cake with the chilled rose milk and allow it to settle in.

Add whipped white chocolate ganache on top of the soaked base.

Place the second half of the cake on top and add more rose milk.

Layer the ganache generously on top.

Decorate with jam, pistachios, and fresh rose petals before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens