Rose-flavored cake

The first time I heard about the egg white cake with rose jam, I was quite curious to see how it would turn out. I got this recipe from someone in Focșani, from a family that has been making it for generations. I'm not from that family, but I received the recipe and immediately got to work. It’s a dessert quite different from what I usually make, especially due to the rose jam, but I repeated it a few times because it turned out surprisingly airy and light.

Quick Info

Total time: about 2 hours (including complete cooling)
Preparation time: 25 minutes
Baking time: 30-35 minutes (+ slow cooling time in the oven)
Servings: 8-10 slices
Difficulty: medium
Recipe type: simple meringue cake, especially suitable as a holiday or special occasion dessert

Ingredients

6 egg whites
3 tablespoons of sugar
3 tablespoons of rose jam
3 tablespoons of sugar for caramelizing (separately)
400 ml heavy cream
100 g thick cream (for whipping)
1 packet of whipping cream stabilizer
1 tablespoon of rose petal sugar (optional, for whipping)
A pinch of salt (for egg whites)
Note: For this quantity, I used a pan with a diameter of 22 cm.

Preparation Method

1. Start by caramelizing the sugar. Place 3 tablespoons of sugar directly in the pan where you'll bake the cake. Keep the sugar on low heat, without leaving it unattended, to prevent burning. When it has completely melted and turns golden, swirl the pan so that the sugar coats the bottom and sides. Let it cool for a few minutes until the caramel hardens.

2. Separate the egg whites from the yolks if you haven't done so already. Place the 6 egg whites in a clean bowl, add a pinch of salt, and beat with a mixer until they start to whiten.

3. Gradually add the 3 tablespoons of sugar to the egg whites, mixing continuously until you achieve a stiff, glossy meringue that does not fall out of the bowl when turned upside down.

4. Set the mixer aside and add the 3 tablespoons of rose jam gradually, mixing with a spatula using wide, upward motions, being careful not to deflate the meringue too much.

5. Pour the mixture into the caramel-coated pan. Level it gently.

6. Place the pan with the meringue in a larger tray filled with hot water to create a water bath (bain-marie). Put it in the preheated oven at 170°C.

7. Bake the cake for 30-35 minutes. After you see it browning nicely on top, you can reduce the temperature to 150°C for the last few minutes.

8. Check with a toothpick – it should come out clean. Turn off the oven, open the door, and let the cake cool slowly in the oven without taking it out immediately. Otherwise, the meringue may deflate.

9. Once completely cooled, invert the pan onto a serving plate. There may be some caramel syrup left at the bottom – you can soak it up with a napkin if there's too much.

10. If you like, you can place ladyfingers on top (before inverting), so they form a base layer when you flip the cake.

11. For the whipped cream: beat 400 ml of heavy cream together with 100 g of thick cream, one packet of stabilizer, and if you have it, a tablespoon of rose petal sugar. Mix until you achieve a thick whipped cream, but not over-beaten. Decorate as desired.

Why I Make This Recipe Often

It’s a simple dessert, without many complicated ingredients. The texture is airy, and the caramel and rose jam give it an interesting flavor, different from regular cakes. It’s also good the next day if kept in the fridge, and the whipped cream makes it taste fresher.

Tips and Variations

Tips

Don't leave the sugar for caramel unattended; it burns very quickly.
The meringue must be very firm; don't rush the addition of sugar.
Let the cake cool slowly in the oven with the door slightly open; otherwise, it may deflate.
If there’s a lot of caramel syrup left after inverting, use a napkin to remove it.
For more stable whipped cream, both the cream and the bowl should be cold.

Substitutions

You can use any other flavored jam if you don’t have rose jam, but the taste will be different.
The rose petal sugar in the whipped cream can be omitted, or you can use regular powdered sugar.
If you don’t want to use stabilizer for the whipped cream, you can skip it, but the whipped cream will hold its shape for less time.

Variations

If you prefer, you can add ladyfingers to the pan before adding the meringue. When inverted, they will form the base of the cake.
The whipped cream can be mixed with a bit of jam or preserves for extra flavor.
For contrast, you can sprinkle some chopped pistachios or almonds on top of the whipped cream.

Serving Ideas

It’s suitable at the end of a meal, with coffee or tea.
It can be served with a tart fruit sauce if you want to balance the sweetness.
Slices are best cut with a knife dipped in hot water and wiped dry.

Frequently Asked Questions

1. Can I use a different type of jam if I don’t have rose jam?
Yes, it works with another flavored jam (like cherry, for example), but the taste will be different since rose jam has a specific flavor.

2. Can I use plant-based whipped cream instead of heavy cream?
Plant-based whipped cream works too, but the texture and flavor won’t be as rich.

3. Can the cake be made without a water bath?
I don’t recommend it, as the water bath helps prevent drying out and allows the meringue to rise evenly.

4. What can I do if I don’t have a stabilizer for whipped cream?
You can omit the stabilizer, but the whipped cream should be used immediately after whipping; otherwise, it will soften quickly.

5. How long does the cake last after it's made?
It keeps well for 1-2 days in the fridge, but it’s best on the first day.

Nutritional Values

Estimates for one slice (out of 10 slices):
Calories: ~210-230 kcal
Protein: 3-4 g
Fat: 14-16 g
Carbohydrates: 20-22 g
These are just estimates; values may vary depending on the cream and whipping cream used and the amount of sugar absorbed by the cake.

Storage and Reheating

The cake should be kept in the fridge, covered, for up to 2 days. The meringue retains its texture quite well, but the longer it sits, the more it starts to soften from humidity. I do not recommend freezing or reheating. The whipped cream and meringue are best fresh. If you want to prepare in advance, you can make the cake base a day ahead and assemble it with the whipped cream on the day of serving.

To start, we caramelize 3 tablespoons of sugar in the pot we will use. We caramelize the sugar over low heat to avoid burning. Tip! Don't leave the stove!!! With the caramelized sugar, we coat the walls and bottom of the pot. Let it cool. The egg whites are mixed well with a pinch of salt, then we add the sugar tablespoon by tablespoon and mix until it becomes a firm meringue (if you turn the bowl upside down, it doesn't run). Remove the whisks and add the 3 tablespoons of rose jam little by little, gently mixing with a spatula from bottom to top. The resulting mixture is poured into the pot lined with burnt sugar. The pot is placed in a larger pot with hot water in it. Bake in a preheated oven at 170 degrees for 30-35 minutes. Do the toothpick test. When it is baked, turn off the heat, open the oven door and let it cool in the oven. When well cooled, remove the pot with the cake and turn it onto a plate, placing the plate on top and flipping with a vigorous motion. If there is a lot of burnt sugar syrup, absorb it with a napkin. Whipped cream is beaten with a mixer. I added a tablespoon of sugar with rose petals from Germany. Decorate with whipped cream as desired. For this quantity, I used a pot with a diameter of 22 cm. After seeing that it is nicely browned, I turned the heat down to 150 degrees. Before turning it over, we can place ladyfingers on top, which will come from underneath when flipped. I put a little syrup on the plate to show you that THIS is not how it should be, but like on a plate.

 Ingredients: 6 egg whites, 3 tablespoons of sugar, 3 tablespoons of rose jam, 3 tablespoons of sugar for caramelizing, 400 ml of whipped cream, 100g of heavy cream, 1 packet of whipping stabilizer, 1 tablespoon of sugar with rose petals.

 Tags:  rose-flavored cake