Rose Cake

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Rose Cake
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h.
Ready in

Ingredients

for
1
For the batter
6
180 grams
2 tablespoons
1 generous pinch
Lemon zest (organic)
180 grams
2 tablespoons
1 teaspoon
For the filling
500 milliliters
2 packets
5 tablespoons
200 grams
For the garnish
200 grams
fine Chocolate chips (or sprinkles)
1
80 grams
1 handful
Rose petal (organic)

Preparation steps

1.

For the batter: Preheat oven to 180°C (approximately 350°F). Line the bottom of a springform pan with parchment paper.

2.

Separate eggs. Beat yolks, sugar, vanilla sugar and lemon zest. Beat egg whites until stiff and fold into yolk mixture. Combine flour, cornstarch and baking powder, then fold into egg mixture. Pour batter into the springform pan and bake for about 35 minutes, until golden brown. Remove from oven, release from pan and let cool on a wire rack.

3.

For the filling: Beat cream and stabilizer, gradually add sugar. Rinse raspberries and carefully pat dry.

4.

Cut cake in half horizontally to form 2 layers. Place the bottom layer on a cake plate and cover with a third of the filling. Top with raspberries and add the top layer of cake. Cover cake with remaining filling.

For the garnish: Combine light and dark chocolate chips and press into the sides of the cake. Chill for about 45 minutes.

5.

Preheat oven to 50°C (approximately 125°F).

Beat egg whites until stiff. Spread half of the sugar onto a large plate. Brush rose petals with whites and place on sugar. Sprinkle with remaining sugar. Place rose petals on a baking sheet lined with parchment paper and bake for 10 minutes. 

6.

Remove and let cool completely, then decorate cake with petals. Wrap cake with a pink satin ribbon, as desired. Slice and serve.