Rosewater Pistachio Cake
Rosewater Pistachio Cake is a truly special dessert that combines inspirations from Arabic and Mediterranean cuisine. The fragrance of rosewater and the rich flavor of pistachio create a perfect harmony, making this cake a true delicacy. The popularity of these types of desserts has soared in recent years, as their unique flavors and elegant appearance impress everyone. Tip: For an even more elegant touch, sprinkle edible gold dust on the garnish!
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Ingredients for this recipe
Servings: 8
1
Sponge Cake Base
200
g
Pistachio Cream
300
ml
Heavy Cream
100
g
Sugar
2
tbsp
Rosewater
15
g
Gelatin
50
ml
Water
50
g
Toasted Pistachios
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Soak the gelatin in water, then gently heat over low heat until completely dissolved.
2
In a large mixing bowl, whip the heavy cream with the sugar until stiff peaks form.
3
Gently fold the pistachio cream and rosewater into the whipped cream until you have a smooth and fragrant cream.
4
Add the dissolved gelatin to the pistachio-rosewater cream and mix thoroughly.
5
Place the sponge cake base in a cake pan and pour the cream over it. Spread the top evenly.
6
Refrigerate the cake for at least 4 hours to allow the cream to set.
7
Once the cake is set, remove it from the pan and garnish with toasted pistachios and rose petals. Serve chilled.
