Rose Cream Cake

Rose cream cake-

Ingredients

Cake Base- basic hot milk cake recipe:

1.5 cups All-purpose flour/Maida or whole wheat flour 

2-3 drops Rose essence or 2 tbsp Rooh afza 

1 tsp Baking Soda

1/2 tsp Salt

1 cup Sugar

1 cup Milk (warm)

6 tbsp Oil

1 tsp Vinegar (or lemon juice)

Frosting-

Whipped cream 

White chocolate ganache

Essence/ rooh afza

Instructions-

Cake Base

Add vinegar / lemon juice to your warm milk. Stir and Let it sit for 5 mins (and that's how simple it is to make your own buttermilk at home). Meanwhile, start sifting your dry ingredient.

Sift all the dry ingredients (APF, BS and salt) into a bowl. 

Add all the wet ingredients- oil, sugar, essence or rooh afza, and milk in separate bowl, mix well. 

Mix dry ingredients in small portions to wet ingredients to make a cake batter.

Pour it into two separate 6-inch cake pans and bake in a preheated oven of 180°C /350 F for 28-35 mins.

Let the cake cool down. It’s best to make it a day or few hours in advance and frost it next day.

Filling-

To Assemble

Once the cake layers are baked and cooled, trim the top off to get an even layer.

Add the whipped cream / any frosting + 1tbsp roohafza OR essence & red color drop. I used white chocolate + whipped cream. You can use whipped cream + cream cheese for more stable frosting. 

Add frosting to cake layers and Spread it into an even layer.

 Repeat the cake layers.

Crumb coat the cake with the same frosting and let it sit in the refrigerator for 30 mins. After 30 mins using the same frosting cover the entire cake to get a smooth even finish.