Egg less Rose and Pistachio Baklava Cake | How to make Egg less Rose and Pistachio Baklava Cake

5.0 from 1 review
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By Jagruti D
Created on 24th May 2016
  • Egg less Rose and Pistachio Baklava Cake, How to make Egg less Rose and Pistachio Baklava Cake
Egg less Rose and Pistachio Baklava Cakeby Jagruti D
  • Egg less Rose and Pistachio Baklava Cake | How to make Egg less Rose and Pistachio Baklava Cake (30 likes)

  • 1 review
    Rate It!
  • By Jagruti D
    Created on 24th May 2016

About Egg less Rose and Pistachio Baklava Cake

The cake came out so beautiful, Moreish and every bite was satisfactory.

Egg less Rose and Pistachio Baklava Cake, a deliciously finger licking recipe to treat your family and friends. This recipe of Egg less Rose and Pistachio Baklava Cake by Jagruti D will definitely help you in its preparation. The Egg less Rose and Pistachio Baklava Cake can be prepared within 60 minutes. The time taken for cooking Egg less Rose and Pistachio Baklava Cake is 120 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 10 people. The recipe details out how to make Egg less Rose and Pistachio Baklava Cake step by step. The detailed explanation makes Egg less Rose and Pistachio Baklava Cake so simple and easy that even beginners can try it out. The recipe for Egg less Rose and Pistachio Baklava Cake can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Egg less Rose and Pistachio Baklava Cake from BetterButter.

  • Prep Time60mins
  • Cook Time2Hours
  • Serves10People

Video for key ingredients

  • Homemade Short Crust Pastry

Egg less Rose and Pistachio Baklava Cake

Ingredients to make Egg less Rose and Pistachio Baklava Cake

  • For Pistachio Cake-
  • 450 g panko breadcrumbs or regular white breadcrumbs
  • 125 g toasted whole pistachio ( Not salty )
  • 115 ml butter melted
  • 120 ml condensed milk
  • 150 ml buttermilk
  • 2 tsp. baking powder
  • 1 tsp. cinnamon powder
  • 1/4 tsp. nutmeg powder
  • 150 g toasted and ground pistachios for decorating
  • Rose-scented syrup ( see recipe below )
  • For Bakalava Pastry
  • 16 sheets of phyllo pastry ( you will get 32 circles of phyllo )
  • 100 ml melted butter
  • 125 g toasted and ground pistachio
  • Rose-scented syrup
  • For Rose syrup
  • 220 g sugar
  • 85 g honey
  • 175 ml water
  • 2 Tsp. Fresh Lemon Juice
  • 1 tsp. rose water

How to make Egg less Rose and Pistachio Baklava Cake

  1. Method for Pistachio Cake-
  2. Pre heat the oven to gas mark 4-5 and adjust oven rack to middle position. Line two 6 by 2 inch cake pan with a circle of baking paper.
  3. In a food processor add panko, whole pistachio, baking powder, cinnamon and nutmeg powder. Process until finely chopped, leave it aside.
  4. In another bowl add condensed milk and buttermilk , whisk about 5-6 minutes. Gently fold dry nut mixture into and mix it.
  5. Add melted butter little by little and fold into the batter with a rubber spatula.Divide batter equally into lined cake pans and bake about 25-30 minutes or when tooth pick inserted in the middle of the cake comes out clean.
  6. while cake is baking, make rose syrup.
  7. Let the cake cool in the pan for 5-7 minutes, then take out from the pan. Generously brush rose syrup on the top and side of the cake and let it cool completely.Wash the pans to be used in bakalava pastry.
  8. For Bakalava Pastry layers
  9. Fold the phyllo sheets to the exact half all along the long edge. Cut out 6 by 2 inch circles, use cake pan as template and cover phyllo circles with the damp cloth.
  10. Pre heat the oven to gas mark 4-5 and adjust oven rack to middle position. Brush same two pans which used in baking cake with melted butter.
  11. Place one phyllo circle in one pan and brush with melted butter. Continue this layering and brushing until you have 8 layers of pastry.
  12. Scatter half ground pistachio over buttered phyllo circles and continue layering and buttering for 8 more layers in same pan.
  13. Repeat same process with the second pan, so you'll have 2 sets of bakalava pastry.Place the bakalava pastry pans in the oven and bake till light golden brown and crispy on top, it will take about 30-35 minutes.
  14. Remove both pans from the oven and slowly drizzle about 50 ml syrup into each pan and leave it aside to cool.While bakalava baking roughly tear left over phyllo sheets into shards brush with melted butter and spread them on a baking sheet.
  15. After bakalava done , place baking sheet into the oven and bake phyllo shards for 18-20 minutes. Keep an eye on as can burn very quickly.
  16. For Rose Syrup
  17. Combine all the ingredients except rose water in a heavy based pan over a medium heat. Bring it to boil, lower the heat and simmer until slightly thickened, it will take about 5 minutes. Remove from the heat and leave it aside to cool.
  18. Stir rose water little by little to taste. Flavour will mellow out after it sits it for awhile .
  19. Now assemble the cake
  20. Level top of the cakes with serrated knife. Place one cake on a plate or a cake stand.Brush top of the cake with syrup, place bakalava pastry layer on top of cake.
  21. Brush pastry with syrup if not sticky, and top with second cake layer.Brush with more syrup and top with second bakalava pastry layer and brush with syrup to make more sticky layer.
  22. Decorate with bakalava shards and press slightly to make sure they stick to the cake.Brush side of the cake with syrup and apply ground pistachio evenly on the side of the cake.Press slightly to stick and sprinkle remaining ground pistach

Reviews for Egg less Rose and Pistachio Baklava Cake (1)

Rupsha Dash4 months ago
Its to quite
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