Prepare the Cake:
1. Preheat the oven to 180°C (356°F) and grease a 9×13 inch baking dish.
2. In a large bowl, beat the egg whites until stiff peaks form, gradually adding half of the sugar (60g). If desired, add green food coloring.
3. In a separate bowl, whisk the egg yolks with the remaining sugar (60g) and vanilla extract until pale and fluffy. Gently fold the yolk mixture into the beaten egg whites.
4. Carefully fold in the self-raising flour until just combined. Pour the batter into the prepared baking dish and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Prepare the Milk Mixture:
1. In a large bowl, combine the condensed milk, evaporated milk, full-fat milk, ground pistachios, and a pinch of green food coloring (if using). Stir well, then sieve the mixture to remove any lumps.
2. Once the cake has cooled, pour 550ml of the milk mixture evenly over it, ensuring it is fully absorbed.
Chill and Finish:
1. Cover the cake with cling film and refrigerate for at least 1 hour, ideally overnight, to allow the flavors to meld.
2. Whip the double cream with the powdered sugar until soft peaks form, then spread it evenly over the chilled cake. Garnish with crushed pistachios and dried rose petals if desired.
To Serve:
1. Cut the cake into slices and, if desired, pour additional milk mixture onto each serving plate for extra moisture.
Dive into the deliciousness of our Pistachio Milk Cake and let every bite transport you to a world of flavor and delight!
