Rose Cake with Rose Petals

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Rose Cake with Rose Petals
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2 h.
ready in 5 h. 30 min.
Ready in


For the cake
3 eggs
50 grams Marzipan
150 grams softened butter
160 grams sugar
1 Vanilla sugar
1 pinch salt
¼ teaspoon cinnamon
1 organic lemon (zested and juiced)
60 grams Pastry flour
60 grams ground almonds (blanched)
For the cream
4 sheets clear gelatin
150 grams Marzipan
4 centiliters Amaretto
200 grams Quark
150 grams Whipped cream
20 grams powdered sugar
For decorating
125 grams Rose jelly
500 grams white Fondant
2 tablespoons powdered sugar
1 drop Red Food coloring
1 red Rosé
1 handful pink Rose petal
How healthy are the main ingredients?
sugarWhipped creamalmondeggsaltcinnamon

Preparation steps


Preheat the oven to 175°C (approximately 350°F).


For the cake, separate the eggs. Mix the marzipan with 1 egg yolk and knead until a smooth mixture is obtained. Beat butter with 100 grams (approximately 3.5 ounces) sugar until creamy. Stir in the remaining egg yolks with the vanilla sugar, salt, cinnamon, lemon juice and zest and the marzipan mixture.


Beat the egg whites with the remaining sugar until stiff. Mix the flour with ground almonds and stir into the egg yolk cream, and then fold in the egg whites.

Line the springform pan with parchment paper, pour in the dough and smooth. Bake for approximately 25-30 minutes (until a toothpick inserted into the middle comes out clean). Let the finished cake cool briefly, then release it from the pan and leave to cool on a wire rack.


For the cream, dissolve the gelatine in cold water. Knead the marzipan with the Amaretto until soft, add in the quark and stir until smooth. Put the wet gelatin in a small saucepan over low heat, Mix in some of the quark mixture, then stir the gelatin and add in the remaining quark mixture. Whip the heavy cream with the powdered sugar until stiff and fold in.


Cut the cake base twice horizontally. Set the lower piece of the cake base into a cake ring and cover with half the cream. Put a second piece on top, spread the remaining cream on it, and place the last cake piece on top. Press down lightly. Refrigerate the cake for about 3 hours.


Remove the cake from the refrigerator and take it out of the ring.

For decorating, heat the rose jelly while stirring, then cover the cake with it and let dry a little. Smooth out the fondant on a work surface lightly sprinkled with baker strength starch, and roll out thinly to 3-4 mm (approximately 0.1 inches) (about 35 cm diameter) (approximately 14 inches). Place the fondant onto the cake using an aluminum pie plate, smooth only the top and press lightly. Then smooth the sides around gently and press on. Mix the powdered sugar with food coloring and a few drops of water until thick. Fill a piping bag, cut a small hole and pipe two hearts onto the cake. Tie a tulle bow around the cake, put the rose and the rose petals on top and serve.