John Myers
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Rose Blossom Cake
The perfect rose blossom cake recipe with a picture and simple step-by-step instructions.
For the dough:
- 3 Egg yolk
- 4 tbsp Warm water
- 150 g Sugar
- 1 packet Vanilla sugar
- 100 g Flour
- 100 g Food starch
- 3 tsp Baking powder
- 3 Protein
- 1 pinch Salt
For the filling:
- 500 g Quark
- 100 g Sugar
- 1 cups Whipped cream
- 1 packet Cream stiffener
- 1 Packs Vanilla sugar
- 1 packet Ground lemon peel
- 5 tbsp Rose liqueur
- 1 packet Gelatin
For decoration:
- 2 cups Whipped cream
- 2 packet Cream stiffener
- 2 packet Vanilla sugar
- 25 g Candied rose petals
For the dough:
- 3 Mix egg yolks with 4 tablespoons of water until foamy.
- Add sugar and vanilla sugar and stir.
- Mix the flour, cornstarch and baking powder, sieve, add and stir in.
- Beat the egg whites with a little salt until stiff, add and stir in.
- Bake at 175 degrees for about 25 minutes.
For the filling:
- Put the quark in a bowl.
- Add sugar and stir.
- Whip the whipped cream together with the cream stabilizer and vanilla sugar until stiff, add and stir in.
- Add the grated lemon zest and stir.
- Add the rose liqueur and stir.
- Prepare the gelatine and stir in.
- Cut the cake base once. Place a cake ring around the first base. Drizzle the bottom with a little rose liqueur and then spread the cream on top. Put the second cake base back on and remove the cake ring.
To decorate: To decorate:
- Whip the cream together with the cream stabilizer and vanilla sugar until stiff, spread on the cake and the edge of the cake and decorate the cake.
- Sprinkle the candied rose petals on the cake.
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