Cake Delicate Rose

Grease the silicone rose mold only lightly but carefully. Wash an organic orange with hot water, rub dry, rub the peel and squeeze out the juice. Add enough milk to the orange juice that the liquid is exactly 125 ml. Chop the chocolate into small pieces.

Mix the softened butter with sugar and vanilla sugar until creamy. Carefully work in the eggs one at a time. Stir in the orange juice-milk mixture and the orange peel.

Sieve flour, 1 pinch of salt and baking powder into a second bowl, then fold into the butter mixture. Peel sour apples, remove core and grate. Mix with lemon juice and cinnamon. Mix the grated apple and the chocolate pieces into the dough and stir everything together so that a thick dough is formed.

Pour the dough into the prepared silicone rose mold. Bake in a preheated oven at 180 degrees for about 60 minutes until golden. Baking time depends on the oven, so do a stick test at the end.

Take the rose cake out of the baking pan, let it cool down for 5 minutes, then remove it from the rose pan and let it cool completely on a kitchen rack.

Put the softened butter in a bowl and stir until smooth. Gradually add the sifted powdered sugar, orange peel and Cointreau (alternatively 1 tbsp orange juice) and stir carefully after each addition.

Decorate the cake “The delicate rose” with the buttercream and enjoy with a cup of good coffee

The rose cake without the buttercream, just dusted with powdered sugar, tastes great too.

~ ❀ ~ Have fun trying out and enjoying! ~ ❀ ~