Rose and pistachio ice box cake

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Hello folks!
Sharing a super simple , quick and fun dessert! All you need is patience , yes for it to set πŸ™
I can’t believe it took me 6 months to make this ice box cake ! I had actually drafted this recipe after looking at the surplus heavy cream lying in my refrigerator after baking the decadent tres leches cake ! Well if you’ve had tres leches cake before , you sure know how rich and indulgent it is ! So that’s it my quota for that months sweet treat was done, anything more and it would have been a little too much !

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The temperatures are soaring and summer coolers and frozen treats are definitely favored by most of us ! So finally this was the perfect time to make this exotic ice box cake which is a combination of the floral flavors of rose , nuttiness of pistachios for some texture and cardamom to lend a bit of earthiness and a pleasant aroma! I love cardamom and its unique sweet aroma, no wonder it’s used in so many Indian desserts !
The result of this trio was an extremely heavenly treat, moreover it’s so simple and quick to put together , what more it’s a no bake treat ! Added bonanza πŸ™‚


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Ingredients :-
1 cup heavy cream/whipping cream
1/4 cup rose syrup
1/2 cup Β pistachios ( any other nuts of your choice)
3/4 teaspoon green cardamom powder
Small pinch of sea salt ( optional )
Cookies/ sponge cake, Β 4 oz about 100 grams

1. Cover an 8×8 baking baking pan with parchment paper / use a 7 inch springform pan. Transfer 1/2 cup of pistachios into a food processor, pulse a couple of times to get a coarse powder, it’s ok if chunks of pistachios remain.

2. Combine the heavy cream, rose syrup, cardamom powder and salt in the bowl of your stand mixer fitted with the whisk attachment. First ,mix the ingredients on low speed to combine well, slowly raise the speed, until it forms soft peaks . You may also use your hand mixer .( the Rose syrup already has sugar, so I haven’t added more sugar, you may add powdered sugar before you start whipping the cream ).
3. To assemble the cake:
layer Β the cookies, try to cover the bottom as much as possible.
Next spread the prepared cream mixture , about 1/2 inch thickness. Sprinkle some chopped pistachios.
Continue layering the cookies and cream and chopped pistachios , ending the last layer with cream. Sprinkle some more chopped pistachios. I got 3 layers.
4.Cover with a cling wrap and refrigerate ,preferably overnight, giving it enough time to set well.
5.Loosen the edge with a butter knife . Slice and enjoy !

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I would love to hear from you , please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com

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Regards,

Freda

68 comments

  1. apuginthekitchen says:

    So beautiful Freda and I LOVE the flavor combination of rose and pistachio. You know I have never made an ice box cake, they are so simple I must do it. Lovely recipe and beautiful photo’s.

  2. Shari says:

    What a yummy cake, Freda! I love the colors and flavors you put together. It is so pretty, too. I think the pistachios would give it such a great texture.

  3. Vid says:

    Hi. I would like to try this but I have a few questions is rose syrup same as gulab jal? And why is parchment paper needed? Are you able to lift the cake out? If I leave out the parchment paper would it come out as a pudding?

    • Freda Dias says:

      Hi Vid! Gulab jal is not the same as Rose syrup. Rose syrup is a thick maroon colored liquid flavored with a pronounced rose flavor. It’s a reduction of rose petals, it’s already sweetened with sugar. If you live abroad you will easily find it in any Indian store. If you use a springform pan you don’t need parchment, but for a regular cake pan you need parchment paper , so once it sets you can lift it out of the pan and slice it, you can also slice it in the pan without the parchment paper, you may end up putting scratches on your pan.

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