Mini rose cream cakes

Mini rose cream cakes

Preparation time: 20 minutes
Baking time: 30 minutes
Total time: 2 hours and 50 minutes (including cooling time)
Number of servings: 8 mini cakes

Welcome to the sweet and fragrant world of mini rose cream cakes! These delights are not only a treat for the taste buds but also a true work of art for the eyes. The floral aroma of roses perfectly blends with the slightly moist base and fine chocolate, transforming each bite into a memorable experience. Let's discover together how to prepare them step by step!

A short story about roses and sweets

Roses have been used in gastronomy for centuries, adding a touch of elegance and refinement to dishes. Rose jam, with its distinctive aroma, is part of ancient culinary traditions, being used in various desserts, from cakes to ice creams. This mini cake recipe not only pays homage to this tradition but also brings a modern flair to the presentation and combination of ingredients.

Ingredients

For the base:
- 6 eggs
- 6 tablespoons of fine sugar
- 5 tablespoons of flour
- 1 tablespoon of cocoa

For the rose cream:
- 200 g cottage cheese
- 100 ml liquid cream
- 100 g fine sugar
- 400 g rose jam
- 1 packet of agar-agar

For decoration:
- 100 g chocolate (preferably 75% cocoa)
- Sugar paste flowers
- Colored candies

Preparing the base

1. Preparing the ingredients: Start by separating the egg whites from the yolks. Ensure that the bowl in which you will beat the egg whites is clean and free of grease. This will help the egg whites whip better.

2. Beating the egg whites: In a large bowl, add a pinch of salt to the egg whites and beat them with a mixer on high speed until stiff peaks form. Then, gradually add the sugar, continuing to beat until you obtain a glossy meringue.

3. Incorporating the yolks: Add the yolks, one at a time, and gently mix until well combined.

4. Adding the dry ingredients: In another bowl, mix the flour with the cocoa. Sifting these dry ingredients will ensure a light texture for the base. Fold the flour mixture into the egg mixture using a spatula, being careful not to deflate the mixture.

5. Baking the base: Pour the mixture into a baking tray lined with parchment paper. Preheat the oven to 180 degrees Celsius and bake the base for 25-30 minutes. Check if it is done using a toothpick – if it comes out clean, the base is perfect.

Preparing the rose cream

1. Creating the cream base: In a bowl, add the cottage cheese, liquid cream, and fine sugar. Use an immersion blender to achieve a smooth and homogeneous cream. If you prefer a more rustic texture, you can leave the cheese slightly grainy.

2. Adding the rose jam: Incorporate the rose jam into the cheese cream, gently mixing with a spatula to preserve the air in the cream.

3. Activating the agar-agar: In a small saucepan, mix the agar-agar with a little liquid cream and simmer on low heat for 1-2 minutes, stirring constantly. Then add it to the rose cream and mix well.

4. Cooling the cream: Place the cream in the refrigerator for about 2 hours, so that the agar-agar activates and the cream thickens.

Assembling and decorating the mini cakes

1. Cutting the base: After the base has completely cooled, use stainless steel molds to cut out circles. Each circle will be cut in half, so make sure you have enough portions.

2. Soaking the base: Prepare a syrup from water, sugar, and rose essence. Soak each half of the base to add moisture and flavor.

3. Assembling the mini cakes: In each stainless steel mold, place the first half of the base, add a layer of rose cream, then place the second half of the base. Repeat the process for all mini cakes.

4. Final cooling: Place the mini cakes in the refrigerator for one hour to firm up.

5. Decorating with chocolate: Melt the chocolate in a double boiler. Remove the cakes from the molds and coat them in melted chocolate. Allow them to cool slightly, then decorate with sugar paste flowers and colored candies.

Useful tips

- Choose quality ingredients: Use high cocoa content chocolate for an intense flavor. Also, choose natural rose jam, free of additives.
- Vary the flavors: You can add a hint of lemon or orange to the rose cream for a fresh, tangy contrast.
- Serving: These mini cakes are perfect for serving on special occasions or as a dessert after a romantic dinner. They pair wonderfully with herbal tea or sweet wine.

Calories and nutritional benefits

Each mini cake has approximately 200 calories, making it a sweet but balanced choice between calories and nutrients. Cottage cheese is a good source of protein, while rose jam brings antioxidants. Dark chocolate offers cardiovascular benefits, being rich in flavonoids.

Frequently asked questions

Can I use another type of cheese?
Yes, you can use goat cheese or mascarpone for a different flavor.

How can I store the mini cakes?
Keep them in the refrigerator, covered with plastic wrap, for 2-3 days.

What other flavor combinations can I try?
Instead of rose, you can use lavender or elderflower for another floral experience.

These mini rose cream cakes are not just a delicious dessert but also a way to bring a touch of magic into everyday life. So, gather your friends and family around the table and enjoy every sweet moment!

 Ingredients: For the base: * 6 eggs * 6 tablespoons fine sugar * 5 tablespoons flour * 1 tablespoon cocoa For the rose cream: * rose jam * 200 g cottage cheese * 100 ml liquid cream * 100 g fine sugar * agar-agar For decoration: * 100 g chocolate * sugar paste flowers * colored candies

 Tags:  rose cream cake