Rose Caramel Cake

Ingredients for 1 servings:

• 75 g sugar
• 2 tbsp water
• 60 g butter
• 2 tbsp double cream or cream
• 75 g brown sugar
• 320 g flour
• 1 tsp baking powder
• 1 pinch of salt
• 170 g butter
• 300 g sugar
• 75 g brown sugar
• 3 egg whites
• 2 eggs
• 1 tsp rose water
• ½ tsp vanilla extract
• 250 ml milk
• Fat for the mold
• 12 roses, organic
• protein
• Sugar, finest
• 170 g butter
• 2 tbsp double cream
• 3 tbsp jam (rose jam)
• 450 g powdered sugar

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 2 hours 20 minutes

Diameter 20 cm

For the caramel, place the sugar and 2 tablespoons of water in a small saucepan and heat over medium heat. Once the mixture has liquefied and turned golden yellow, remove from the heat and quickly stir in the butter, double cream, and brown sugar. Return to the heat and bring back to a boil, stirring constantly. Then reduce the heat to low and simmer for about 10 minutes. Remove from the heat and let cool. Preheat the oven to 180°C (convection oven). Mix together the dry ingredients for the pastry—flour, baking powder, and a pinch of salt. Next, cream together the butter, sugar, and brown sugar in a large bowl. Beat in the egg whites. Add the eggs, half the milk, vanilla extract, and rose water, and mix well. Now alternately add the flour and the rest of the milk to the bowl and mix. Grease a 20cm springform pan and bake the batter in three batches for half an hour each. This will make a three-tiered cake. Alternatively, a large 26cm springform pan can be used. The dough will then need to be baked for longer (approx. 40-50 minutes). In this case, the cake is cut in half after baking. Optionally, you can now prepare the rose petals. Make sure the flowers are untreated and edible. Brush the rose petals with a little egg white and briefly dip them in superfine sugar. For the buttercream, mix the butter, double cream, and rose jam. Slowly add the icing sugar while stirring. Level the finished cake layers and spread with the caramel sauce. Spread 1 tbsp of rose jam over the top. Place the second layer on top and repeat the process. Place the last layer on top. Next, cover the cake on all sides with buttercream. If rose petals have been prepared, they can now be placed on the cake as decoration.