Sponge Cake with Raspberry Rose Icing
- For the cake
- 6 ounces butter
- 1 pinch salt
- 6 ounces sugar
- 4 eggs
- 11 ounces Pastry flour
- 1 tablespoon Baking powder
- 5 tablespoons milk
- 2 tablespoons raspberry Brandy (or raspberry liqueur)
- butter (for the pan)
- Pastry flour (for the pan)
Preheat the oven to 180°C / 350°F.
For the cake: Beat the butter with the salt and sugar in a bowl until fluffy. Gradually stir in the eggs. Mix the flour with the baking powder. Alternately add the flour with the milk and the raspberry liqueur. Butter and flour a cake pan. Transfer the batter into the prepared pan. Spread evenly and bake in a preheated oven for 50-60 minutes.
For the glaze: Mix the powdered sugar with the raspberry puree and rose water. Mix until it forms a smooth glaze. Rinse the raspberries.
Remove the cake from the oven and allow to cool. Turn out of the pan and let cool completely on a wire rack. Completely glaze with the raspberry glaze. Garnish with the raspberries and let dry.
To serve: Cut the cake into pieces and serve garnished with rose petals.