While preparing this cake on that morning I was wondering if I will be able to do the icing part and get this cake ready before midnight in order to gift it my younger brother.Well it worked and I was fortunate to be back home early at 9pm..Hmm..9pm!!!!
Lets talk about the cake.It was a huge cake.I followed a simple recipe of a basic sponge and adding a cup of chopped Pistachios and a little green food colour to it.And the icing was done with whipped cream.The recipe below is for one cake.I prepared two cakes and then overlapped it with icing.
Recipe Source:Cakes and More
Ingredients:(For One cake)
All purpose flour(Maida)-1 Cup
Baking Powder-1 tsp
Sugar-3/4 Cup
Eggs- 2
Unsalted Butter-2 tbsps
Milk-1/2 cup
Chopped Pistachios-1/4 Cup
A tiny pinch of green colour
Procedure:
1.Pre heat oven to 180 degrees C / 375 degrees F.
2.Grease a 8'' round tin with butter or oil.
3.Sieve the flour and baking powder twice. Keep aside.
4.Add a small pinch of flour to the chopped nuts, give a good shake to make sure the nuts are covered with flour. This helps avoid the nuts going to the bottom of the cake when you bake.
5.Heat the milk in a saucepan, add the butter to it. Cover to keep it hot.
6.In a large bowl, beat the eggs till thick. This is about 2 minutes on high speed with an electric mixer.
7.Add the sugar and beat for 5 minutes on medium speed.
8.Gently fold in the flour mixture.
9.Add a little green food color to to the warm milk. Stir it into the batter gently. Fold in the chopped nuts. The batter is neither thick nor thin.
10.Pour the batter into the prepared tin. Rap it gently against the kitchen counter. This settles the air bubbles and helps avoid a domed cake. Bake for 30 minutes or till a wooden skewer inserted in the middle comes out clean.
Cool the cake in the tin on a rack for 10 minutes. Run a knife around the cake and transfer it to the rack. A neat way to do this would be to invert the cake onto a plate, re-invert on the rack. Cool completely.
For the frosting:
Whipped Cream-2 Cups
Icing sugar-1/2 cup
1.Beat the icing sugar and cream in a bowl till soft peaks occur.
2.Place one cake on the cake board and pour whipped cream on top it.Cover the sides as well.
3.Then place the second cake and cover it with cream as well.Make designs as per your wish with any nozzle.
I garnished it with sprinkles
Note:
*Keep the bowl and the beater in fridge for an hour so before whipping cream.
*You can use one cake and slice it into two and continue with the icing.
Lets talk about the cake.It was a huge cake.I followed a simple recipe of a basic sponge and adding a cup of chopped Pistachios and a little green food colour to it.And the icing was done with whipped cream.The recipe below is for one cake.I prepared two cakes and then overlapped it with icing.
Recipe Source:Cakes and More
Ingredients:(For One cake)
All purpose flour(Maida)-1 Cup
Baking Powder-1 tsp
Sugar-3/4 Cup
Eggs- 2
Unsalted Butter-2 tbsps
Milk-1/2 cup
Chopped Pistachios-1/4 Cup
A tiny pinch of green colour
Procedure:
1.Pre heat oven to 180 degrees C / 375 degrees F.
2.Grease a 8'' round tin with butter or oil.
3.Sieve the flour and baking powder twice. Keep aside.
4.Add a small pinch of flour to the chopped nuts, give a good shake to make sure the nuts are covered with flour. This helps avoid the nuts going to the bottom of the cake when you bake.
5.Heat the milk in a saucepan, add the butter to it. Cover to keep it hot.
6.In a large bowl, beat the eggs till thick. This is about 2 minutes on high speed with an electric mixer.
7.Add the sugar and beat for 5 minutes on medium speed.
8.Gently fold in the flour mixture.
9.Add a little green food color to to the warm milk. Stir it into the batter gently. Fold in the chopped nuts. The batter is neither thick nor thin.
10.Pour the batter into the prepared tin. Rap it gently against the kitchen counter. This settles the air bubbles and helps avoid a domed cake. Bake for 30 minutes or till a wooden skewer inserted in the middle comes out clean.
Cool the cake in the tin on a rack for 10 minutes. Run a knife around the cake and transfer it to the rack. A neat way to do this would be to invert the cake onto a plate, re-invert on the rack. Cool completely.
For the frosting:
Whipped Cream-2 Cups
Icing sugar-1/2 cup
1.Beat the icing sugar and cream in a bowl till soft peaks occur.
2.Place one cake on the cake board and pour whipped cream on top it.Cover the sides as well.
3.Then place the second cake and cover it with cream as well.Make designs as per your wish with any nozzle.
I garnished it with sprinkles
Note:
*Keep the bowl and the beater in fridge for an hour so before whipping cream.
*You can use one cake and slice it into two and continue with the icing.
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