Pistachio Rose Piñata Cake
A stunning piñata cake filled with a delightful mix of crushed pistachios and rose-flavored treats. The cake features layers of moist pistachio sponge, complemented by a light rosewater-infused frosting. Perfect for celebrations, this cake offers a unique flavor experience that surprises with every slice.
Ingredients
- 2 cups All-purpose flour
- 1 1/2 cups Granulated sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 4 large Eggs
- 1 cup Milk
- 1 cup pistachio nuts, crushed
- 2 tablespoons rosewater
- 3 cups powdered sugar
- 1 cup heavy cream
- 1 cup rose-flavored candies
Instructions
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Step 1:
Preheat your oven to 350°F (175°C). In a large bowl, mix together the flour, sugar, baking powder, and salt.
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Step 2:
Add the softened butter, eggs, and milk to the dry ingredients. Mix until well combined.
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Step 3:
Fold in the crushed pistachios and rosewater into the batter.
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Step 4:
Divide the batter evenly between two greased 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick comes out clean.
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Step 5:
In a separate bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and continue to whip until stiff peaks form.
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Step 6:
Once the cakes are cool, place one layer on a serving plate. Spread a layer of frosting on top, then add a layer of rose-flavored candies. Place the second cake layer on top.
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Step 7:
Frost the top and sides of the cake with the remaining frosting. Decorate with additional crushed pistachios if desired.
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Step 8:
Slice the cake and serve. Enjoy the surprise of the piñata filling!