Rose Cake
Rose Ode Cake - A Masterpiece in the Shape of a Piano
Welcome to the world of delicious treats! Today, I will teach you how to create an impressive cake, a true culinary work of art, inspired by the elegance of a piano. This Rose Ode Cake will not only delight the taste buds but will also attract the attention of everyone who sees it. With an ingenious design and refined taste, this cake will surely be the star of any party.
Preparation time: 1 hour
Baking time: 40 minutes
Total time: 1 hour 40 minutes
Number of servings: 12
Ingredients
For the base:
- 5 eggs
- 1 cup of sugar (200 g)
- 1 cup of flour (160 g)
- 2 tablespoons of milk
- A bit of vanilla essence
For the cream:
- 250 g of condensed milk
- 150 g of butter (at room temperature)
- 100 g of walnut kernels
- 1 packet of vanilla sugar
For the syrup:
- Blackcurrant jam
- Warm water (ratio 2:1)
- Lemon juice
- A little alcohol (optional)
For glaze I:
- 150 g of whipped cream (30%)
- 250 g of dark chocolate (70%)
- 50 g of butter
- A bit of rum
For glaze II:
- 200 g of high-quality white chocolate
- 50 g of butter
- 3 tablespoons of whipped cream (30%)
For decoration:
- Sugar paste roses (mastic)
- Savoyardi biscuits or sponge cake
- Finger biscuits (brown, noir-dark)
Preparing the base
1. Preparing the ingredients: Start by separating the eggs, placing the egg whites in a large bowl and the yolks in another. It is important to have all ingredients at room temperature for a fluffy batter.
2. Beating the yolks: Mix the yolks with the sugar until it completely dissolves. Add the milk and vanilla essence. At this point, you should see a creamy and homogeneous mixture.
3. Melting the chocolate: In a microwave-safe bowl, place the chopped chocolate. Heat the chocolate with the milk on low power for 30 seconds, stirring after each interval. Continue until the chocolate is completely melted.
4. Combining the ingredients: Add the melted chocolate to the yolk mixture and mix well.
5. Beating the egg whites: In a clean bowl, beat the egg whites with a mixer until they become firm and triple in volume (about 10 minutes). This is the key to a light and airy base.
6. Combining the mixtures: Gradually add the sifted flour, mixing with a spatula from the bottom up to avoid losing air from the egg whites. Then, carefully fold the egg whites into the yolk mixture.
7. Baking: Line a square baking pan with butter and parchment paper. Pour the batter into the pan and bake in a preheated oven at 200°C for 40 minutes. The base should be about 4-4.5 cm high.
8. Cooling: Once the base is baked, let it cool in the pan, then remove it and place it in the freezer for about 30 minutes. This will make it easier to cut later.
Preparing the cream
1. Mixing the ingredients: In a bowl, mix the condensed milk with the butter at room temperature and the vanilla sugar. There is no need to chill the cream, as we want a thin layer to spread on the bases.
Preparing the syrup
1. Combining the ingredients: In a bowl, combine warm water with blackcurrant jam in a 2:1 ratio. Add a little lemon juice and, optionally, a bit of alcohol. This syrup will give a delicious taste and moisture to the bases.
Assembling the cake
1. Cutting the base: After the base has cooled in the freezer, cut it in half. Each half should be cut again into two parts. You will thus obtain 4 layers for spreading with cream.
2. Preparing the keyboard: From the second half of the base, cut one part into 2 equal pieces. One of these segments will be the base of the piano keyboard, and the other will be cut into 9 pieces of 1.5 cm to form the keys.
3. Spreading the layers: Use the syrup to soak each layer, followed by a thin layer of cream and sprinkle crushed walnut kernels.
4. Forming the cake: Stack the layers on top of each other, alternating with cream and nuts. Do this until all layers are used.
5. Glazing: For the dark chocolate glaze, melt the chocolate with the whipped cream and butter, adding a bit of rum. Cover the cake with this glaze, and for a finishing touch, use melted white chocolate to decorate the cake.
Decorating the cake
1. The piano keys: Spread the piano keys with the chocolate glaze and let them dry well. Place them on a chocolate sponge base without spreading.
2. The decorations: Use sugar paste roses to decorate the cake, placing them on the keyboard or on the body of the piano.
Chef's tip
If you want to get great pictures of the cake, using milk chocolate for the glaze will provide a brighter and more pleasing contrast for photography. Also, feel free to experiment with other jam flavors, such as raspberry or strawberries, to add a touch of originality.
Frequently asked questions
1. Can I use other types of nuts?
Yes, you can replace the walnut kernels with almonds or hazelnuts for a different taste.
2. How can I store the cake?
The cake stores well in the refrigerator, covered with plastic wrap, for 3-4 days.
3. Is it possible to make the cake without chocolate?
Yes, you can make a simple vanilla cake, omitting the chocolate from the base and glaze.
Conclusion
The Rose Ode Cake is a masterpiece that combines not only delicious taste but also artistic presentation. It is perfect for birthdays, parties, or any special occasion. With patience and attention to detail, you will achieve a spectacular result that will leave an unforgettable impression. Now all you have to do is get started and enjoy every step of this creative process!
Ingredients: Base: 5 eggs, 1 cup of sugar (200g), 1 cup of flour (160g), 2 tablespoons of milk, a little vanilla essence. Cream: 250g of condensed milk, 150g of butter, 100g of walnut kernels, 1 packet of vanilla sugar. Syrup, made from blackcurrant jam. Glaze I: 150g of whipped cream, 30%, 250g of dark chocolate -70%, cocoa, 50g of butter, a splash of rum. Glaze II: 200g of high-quality white chocolate, 50g of butter, 3 tablespoons of whipped cream, 30%. For decoration: Roses - powdered sugar gum with marshmallow and lemon juice, piano keys (white), Savoyardi biscuits or sponge cake, Finger biscuits (brown), noir-dark.
