Rose Cream Cake

Rose Cream Cake: A Delicacy with Enchanting Aroma

Preparation time: 50 minutes
Baking time: 1 hour
Total time: 1 hour and 50 minutes
Servings: 12

Discover the joy of creating a rose cream cake, a sophisticated recipe that combines the richness of chocolate with the delicacy of roses. This cake is not just a simple dessert; it is a true culinary masterpiece that will impress both guests and family. Whether you are preparing it for a special occasion or simply to indulge your taste buds, this rose cream cake will turn every meal into a celebration.

Recipe History

The origins of the rose cream cake are shrouded in the mists of time, inspired by cooking traditions that emphasize the use of natural and aromatic ingredients. The rose, a symbol of love and beauty, has been used for centuries in sweet dishes, bringing a subtle fragrance and delicate floral note. This recipe is a modern reinterpretation of an older tradition, perfect for those who appreciate unique combinations.

Ingredients for the First Layer

Layer 1:
- 4 eggs
- 8 tablespoons sugar
- 8 tablespoons ground walnuts
- 4 tablespoons flour
- 2 tablespoons instant coffee
- ½ packet baking powder
- 1 teaspoon rum extract
- a pinch of salt

Layer 2:
- 4 eggs
- 8 tablespoons sugar
- 8 tablespoons ground walnuts
- 4 tablespoons flour
- ½ packet baking powder
- 1 teaspoon vanilla extract
- a pinch of salt

Ingredients for the Chocolate Cream
- 1 cup milk (250 ml)
- 4 tablespoons cornstarch
- 4 tablespoons sugar
- 1 stick of butter (approximately 200 g)
- 100 g dark chocolate (or baking chocolate)

Ingredients for the Rose Cream
- 1 jar of rose jam (400 g)
- 1 stick of butter (approximately 200 g)
- 4 tablespoons cornstarch
- 1 cup milk (250 ml)
- 1 packet gelatin

Step by Step - Preparing the Cake

1. Preparing Layer 1
Start by preparing the first layer. In a large bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar and continue to mix until you achieve stiff peaks.
Gently fold in the egg yolks. Add the ground walnuts, flour, instant coffee, rum extract, and baking powder. Mix all the ingredients until you have a smooth batter.
Line a 20x30 cm baking pan with butter or parchment paper, then pour the batter into the pan. Bake in a preheated oven at 180 °C for 25-30 minutes, or until the layer is well baked and a toothpick inserted in the center comes out clean.

2. Preparing Layer 2
While the first layer is baking, you can move on to preparing the second layer. Follow the same instructions as above, but this time omit the instant coffee and use vanilla extract. Bake it in the same pan for 25-30 minutes.

3. Preparing the Chocolate Cream
In a saucepan, bring 250 ml of milk to a boil along with the sugar. In another bowl, dissolve the cornstarch in 50 ml of cold milk. When the milk starts to boil, add the cornstarch mixture and stir constantly until the cream thickens.
Separately, melt the chocolate with 50 ml of milk, then let it cool. Combine the cornstarch cream with the melted chocolate and add the softened butter. Mix everything until you achieve a smooth and homogeneous cream.

4. Preparing the Rose Cream
In a saucepan, heat 250 ml of milk. Dissolve the cornstarch in 50 ml of milk and add it to the saucepan. Cook over a double boiler, stirring, until it becomes a thick cream. Let it cool, then add the rose jam and softened butter. Mix until homogeneous.
Add the gelatin prepared according to the package instructions and mix well.

5. Assembling the Cake
In the pan where you baked the layers, line it with plastic wrap. Spread the chocolate cream on the bottom and up the sides. Place the first layer (whichever you find more suitable) and soak it directly in the pan.
Add the rose cream on top, then place the second layer, soaking it in the same way. Fold the edges of the plastic wrap over the cake and place a weight (it can be a smaller wooden board than the pan) to gently press it down. Refrigerate for a few hours, ideally overnight.

6. Finishing the Cake
When you are ready to serve the cake, carefully invert it onto a serving platter. You can decorate it with crushed nuts around the edges, white chocolate on top, and a rose made from a Sugus candy for an elegant touch. Use a fork to create decorative patterns on the surface of the cake.

Practical Tips

- Make sure all ingredients are at room temperature before you start preparing. This helps achieve a finer texture for the layers and creams.
- You can substitute the rose jam with other floral jams or preserves, such as lavender or violet, to change the flavor of the cake.
- The cake can be stored in the refrigerator for a few days, but it is recommended to consume it fresh to maintain its intense aroma.

Nutritional Benefits

This cake, while decadent, can also offer nutritional benefits. Nuts are an excellent source of healthy fats, protein, and fiber, while dark chocolate contains antioxidants. Rose jam, in addition to flavor, adds a touch of vitamins.

Frequently Asked Questions

- Can I substitute the nuts with another ingredient?
Yes, you can use ground almonds or almond flour for a gluten-free version.

- How can I make the cake lighter?
You can reduce the amount of sugar or replace the chocolate cream with a yogurt cream for a lighter option.

- What drinks pair well with this cake?
A cup of rose tea or a sweet white wine would perfectly complement the dessert.

This rose cream cake is not just a recipe, but an invitation to creativity and flavor exploration. Each slice is a unique experience, full of aroma and elegance. So, embrace the magic of cooking and enjoy every moment spent in the kitchen!

 Ingredients: Base 1: 4 eggs, 8 tablespoons sugar, 8 tablespoons ground walnuts, 4 tablespoons flour, 2 tablespoons coffee, half a packet of baking powder, essence of rum, salt. Base 2: 4 eggs, 8 tablespoons sugar, 8 tablespoons ground walnuts, 4 tablespoons flour, half a packet of baking powder, essence of vanilla, salt. Chocolate cream: 1 cup milk (250ml), 4 tablespoons cornstarch, 4 tablespoons sugar, 1 package butter, 100g dark chocolate (or regular). Rose cream: 1 jar rose jam (400g), 1 package butter, 4 tablespoons cornstarch, 1 cup milk (250ml), 1 packet gelatin.