INGREDIENTS

For the cake

4 eggs, separated 

120g caster sugar

120g self raising flour

1tsp vanilla extract

Green food colouring  (optional)

For the milk

300 ml condensed milk

300 ml evaporated milk

250 ml full fat milk

80g pistachios, ground

Green food colouring  (optional)

For the topping

284 ml  double cream, whipped

1/4 cup powdered sugar

Crushed dried rose petals and pistachios to garnish (optional)

METHOD

1. Preheat oven 180C.
2. Beat egg whites until it forms a shiny foam with stiff peaks
3. Carefully add in half the caster sugar (60g). Do this slowly and gradually. If you do it too quickly the egg whites can collapse. 
4. Add in the green food colouring. Mix and keep adding more until you reach your desired colour. Set aside.
5. In a separate bowl, beat the egg yolks, remaining half of sugar (60g) and vanilla extract. Keep mixing until pale and fluffy.
6. Fold the egg yolk mix in the egg whites.
7. Next, fold in the flour. Do not overdo this step. Simply fold until the flour is well combined. 
8. Place the batter in a greased baking dish (9X13 inch) and bake for 25mins. 
9. In a jug/bowl, add in the 3 types of milk, a little food colouring and ground pistachios. Stir well and add more food colouring if you wish. 
10. Sieve the milk mixture to remove any pistachio lumps. 
11. Once the cake has cooled, pour 550ml of the milk mixture all over the cake.
12. Cover the cake with cling film and leave it in the fridge for 1 hour minimum (overnight is best).
13. Whip the double cream while gently adding in the powdered sugar to sweeten it.
14. Remove the cake from the fridge and pipe/spread the whipped cream on. Decorate with crushed pistachios and dried rose petals.
15. Cut and serve! You can pour the remaining 300ml of milk mixture on to each serving plate.  Adding milk to each serving is optional and you could add all 850ml of milk mixture to the cake in the initial step before it goes in the fridge.