Creamy Pistachio Burfee Cake
Rec cred: Ruhana EbrahimBurfee Rec: Cosmo Cuisine 2Pic cred: @mama_taught_me_well
Ingredients:Burfee-500g Nespray powder1 x 155g tin Nestle cream
Syrup:1 cup ordinary sugar1 cup icing sugar80g butter2/3 cup water1 teaspoon rose water1 teaspoon elachie powderFew drops green colouring 2 tablespoon ground pistachios
Cake-1kg Golden cloud vanilla muffin premix
Method: 1. Combine well Nespray and cream, so that the mixture resembles fine breadcrumbs.2. Rest for 3 hours then process small amounts in a coffee grinder.3. Combine sugar, icing sugar , butter and water in a pot and bring to boil on high heat. 4. Reduce heat and cook for 8-10 minutes on a medium high heat.5. Add the Nespray mixture to the syrup, mix well and remove from heat.6. Leave burfee to rest for 2 days.7. Mix cake according to packet instructions. 8. Pour into a large rectangle greased & lined cake pan. 9. Bake in preheated oven at 180degC until golden & risen & cooked in center.10. Beat small amounts of burfee with an electric whisk until light and creamy.11. Add rose water, elachie powder, coloring and ground pistachios. Mix well.12. Smoothen burfee onto cake with a pallette knife.13. Sprinkle on extra crushed pistaschios.14. Cut into square/ rectangle pieces.