Ingredients

For the pound cake:

• 1/4 cup (56 g) unsalted butter, softened
• 1/4 cup (54 g) granulated sugar
• 1/4 tsp ground Baraka Cardamom
• 1/4 tsp kosher salt 
• 1 egg 
• 1/2 tsp vanilla extract
• 1/2 cup (57 g) all purpose flour 
• 4 tbsp Transcendence Coffee x Diaspora Co. Indian Gulab Jamun Syrup

For the rose whipped cream: 

• 1/2 cup heavy whipping cream
• 1 tbsp powdered sugar (or to taste)
• 1/8 tsp rose water
• 1 tbsp chopped pistachios (optional)
• Panneer Rose petals to garnish (optional)

Methods

1. Preheat the oven to 325°F. Grease and line a 6-inch cake pan with parchment paper and set aside. 
2. In a small bowl, add butter sugar and cardamom. Using a hand mixer, mix on high speed for 3 minutes, scraping down the bowl as needed. Add the vanilla extract and mix for an additional minute. Fold in all-purpose flour until it's well combined and there are no lumps of dry flour. Spoon the batter into a prepared pan and smooth it out into an even layer. Tap the pan on the counter a few times to get rid of any air bubbles.
3. Bake the cake for 16 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 15 minutes before cutting it into 1/2-inch cubes.
4. To make the rose whipped cream, add heavy cream, powdered sugar and rosewater to a small bowl and whisk until you have soft peaks. This should take about 3-4 minutes. 
5. To assemble the trifles, add some cubes of the pound cake to the bottom of your ramekins. Drizzle 1 tbsp of Transcendence Coffee x Diaspora Co. Gulab Jamun Syrup over the top of the cake cubes and then take a dollop or a generous portion of the rose whipped cream. 
6. Garnish with rose petals and pistachios and serve.