Cake base - 1. 6 eggs separated, 1/2 teaspoon vanilla extract, 120ml whole milk, 165gm castor sugar (to be mixed with yolks), 55gm castor sugar (to be mixed with white eggs), 225gm Maida, 1/2 tsp salt, 1tsp baking powder, 1tsp cardamom powder. For soaking liquid - 200ml whole milk, 200ml, coconut milk, 100gm rabadi, 100gm apple puree, 20gm soaked saffron, 50gm castor sugar, 1 tsp cardamom powder. Assembly - cooled down cake base, soaking liquid, 200gm whipped cream, 200gm pistachio (chopped/sliced), 200gm apple slices.
Cake recipe 1. Start by preheating the oven at 180 degrees 2. Beat the egg yolks at high speed 3. Add 165gm castor sugar slowly 4. Beat the yolk till it gets fluffy and add vanilla extract with whole milk and mix well 5. Beat egg whites until frothy 6. Add 55gm castor sugar, and beat until stiff peaks 7. Fold both mixtures. 8. Separately mix, salt, Maida, baking powder, and cardamom powder. Once mixed add egg mixture and fold lightly until combined 9. Pour the cake batter into an oven-safe large dish. Bake for 25 minutes. 10. Set aside to cool down To soak – 1. Mix all the milk, sugar, soaked saffron, Rabadi, cardamom powder, and apple puree. To Assemble – 1. Poke holes across the cooled cake and pour the milk mixture. 2. Keep in refrigerator for at least 2 hours 3. Once the cake is soaked wee with milk, top it with whipped cream and garnish with chopped apple and pistachios.
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