Sift the flour in a bowl with baking powder and baking soda and salt.
Beat eggs gently in another large bowl.
Add the butter, mawa, saffron milk and sugar and essences to the eggs.
Add the sifted flour and mix gently to the egg mixture.
Grease a round baking pan and pour in the batter.
Sprinkle with the pistachios.
Bake in a moderate oven (about 180 C) for 45 minutes.
Check if the cake is done by inserting a tooth pick in the middle.
It should come out clean, if not cook the cake for a further 5 to 7 minutes
To make the cream
Whisk the cream,saffron milk, rose essence and icing sugar in a chilled bowl till thick
Cool the cake down completely before cutting it from the middle
to sandwich the cream between the 2 layers.
Put the cake in the fridge after it has been creamed.
This recipe serves about 12 people
*Mawa is milk evaporated till it becomes thick and leaves the sides of the cooking pan
It can be store bought or homemade
I made it by cooking down 2 cans of evaporated milk and 1 can of condensed milk or you can make it by cooking down a liter of milk till it thickens
then add 1 cup of sugar and cook till it leaves the sides of the pan
(Pics courtesy- my friend Jasmine Bhatia)