Semolina and Pistachio Cake - How to Make Semolina and Pistachio Cake
The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) welcomes you to attempt Semolina and Pistachio Cake formula. Make the most of our speedy and simple formulas and figure out how to influence Semolina and Pistachio To cake.
Planning time : 30 minutes
Cooking time : 10 minutes
Resting time : 6 hours
Cooling time : 4 hours
Fixings (Serves 8 people )
275 g margarine, dissolved
1½ glasses semolina or 275 g, coarse
2½ glasses pistachio nuts or 375 g, peeled
½ glass sugar or 125 g
1 tablespoon rose water
For the kashta filling:
1 tin NESTLÉ® Sweetened Condensed Milk or 395 g
3 containers water or 750 ml
90 g corn flour
1 tablespoon rose water
1 tablespoon bloom water
For embellishing:
2 tablespoons icing sugar
Readiness
Consolidate softened spread and semolina and put aside at room temperature for 6 hours. Heartbeat the pistachio with the sugar and rose water until finely ground yet don't over process as the nuts will turn out to be slick. Add the pistachio blend to the semolina and blend well. Gap the blend fit as a fiddle into 2 × 26 cm rounds, on a plate fixed with waxed paper. Chill until firm.
To set up the kashta, join the NESTLÉ® Sweetened Condensed Milk , water and corn flour in a pot. Convey to bubble, blending always, and cook until thick. Expel from warmth and include the enhanced water, to taste. Cover the surface with plastic wrap and put aside to cool totally.
To amass the formula, line a 26cm spring structure tin with plastic wrap, crossing at right points and hanging down the sides. Place one of the pistachio and semolina adjusts in the base of the tin, spoon over the cooled kashta and top with the staying round. Refrigerate for 4 hours before serving, tidied with icing sugar.
Planning time : 30 minutes
Cooking time : 10 minutes
Resting time : 6 hours
Cooling time : 4 hours
Fixings (Serves 8 people )
275 g margarine, dissolved
1½ glasses semolina or 275 g, coarse
2½ glasses pistachio nuts or 375 g, peeled
½ glass sugar or 125 g
1 tablespoon rose water
For the kashta filling:
1 tin NESTLÉ® Sweetened Condensed Milk or 395 g
3 containers water or 750 ml
90 g corn flour
1 tablespoon rose water
1 tablespoon bloom water
For embellishing:
2 tablespoons icing sugar
Readiness
Consolidate softened spread and semolina and put aside at room temperature for 6 hours. Heartbeat the pistachio with the sugar and rose water until finely ground yet don't over process as the nuts will turn out to be slick. Add the pistachio blend to the semolina and blend well. Gap the blend fit as a fiddle into 2 × 26 cm rounds, on a plate fixed with waxed paper. Chill until firm.
To set up the kashta, join the NESTLÉ® Sweetened Condensed Milk , water and corn flour in a pot. Convey to bubble, blending always, and cook until thick. Expel from warmth and include the enhanced water, to taste. Cover the surface with plastic wrap and put aside to cool totally.
To amass the formula, line a 26cm spring structure tin with plastic wrap, crossing at right points and hanging down the sides. Place one of the pistachio and semolina adjusts in the base of the tin, spoon over the cooled kashta and top with the staying round. Refrigerate for 4 hours before serving, tidied with icing sugar.
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