Ingredients:
2 cups heavy cream
1 cup whole milk
1 cup granulated sugar
1 tablespoon rose water
1/2 teaspoon vanilla extract
1/2 cup crushed pistachios (plus extra for garnish)
1/4 cup dried rose petals (edible, for garnish)
1/2 cup chopped fresh rose petals (optional for extra floral flavor)
1/4 cup sweetened condensed milk (optional for a creamier texture)
Instructions:
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I swear this cake was at every single party I went to as a child (I grew up in Georgia!), but I don’t see it much now that I live in Pennsylvania
“This was all soooo good, wish I made a second sheet pan so we could have had leftovers.”
This technique is neat!
