This year, surprise your mom with a unique and deliciously delicious cake. Surprise her with the Rose Cake.
Today’s recipe, created by Martha Stewart and reworked by one of our foodbloggers, isideal for celebrating Mother’s Day. An explosion of flavor and color, it will surely succeed in brightening (and warming) the spirits of the most important woman in your life.
But there’s more! Thanks to one of our ingredients, the rose cake you bake will have an extra kick. It will have a fantastic pink color. What ingredient are we talking about? But natural food coloring. A little ploy to make every slice of cake even more inviting.
That said, we can move on to the preparation of the Rose Cake. Or should we say the Pink Rose Cake? 😉
Ingredients for 12 people
For the sponge cake
- 4 eggs
- 160 grams of Pastry Flour Blend
- 160 grams of potato starch
- 240 grams of granulated sugar
- 120 ml of water
- 12 grams of baking powder
For the milk cream
- 500 ml of milk
- 100 grams of granulated sugar
- 50 grams of cornstarch
- 1 teaspoon of honey
- 1 vanilla bean
- 250 grams of mascarpone cheese
- a sprinkling of pink food coloring (Gusto Pink)
For decoration
- 500 ml of vegetable whipping cream
- pink food coloring – Gusto Pink
Proceedings
Let’s start with the preparation of the sponge cake. First, separate the yolks from the egg whites. Next, whip the yolks with 120 grams of caster sugar until you get a light, frothy mixture.
At this point, bring the water to a boil and pour it, in a trickle, over the newly beaten egg yolks, continuing to beat with the whisks.
Now, it is the turn of the egg whites. Whip them with sugar until they have the consistency of a meringue. Using a spatula, incorporate half of the Pastry flour, half of the potato starch and half of the baking powder into the yolk mixture. Repeat the same operation for the egg whites as well. And try to make movements from the bottom to the top.
Once both doughs are well compacted, replicate the entire process, until all the flour, starch and yeast are used up.
Pour the mixture into a sponge cake pan, previously buttered and floured, and bake for about 30 minutes in a static oven preheated to180°C (350°F).
Once ready, let it cool.
While you wait for your dough to be cold and, therefore, easy to stuff, devote yourself to the cream.
In a bowl, mix thecornstarch (the cornflour) with the sugar. Heat the milk with the seeds of the vanilla bean, and add half of it-always in a trickle-to the flour and sugar. Also add the teaspoon of honey, until it is completely dissolved, and continue pouring in the milk.
Return everything to the heat and cook over low heat until your cream has thickened. Transfer it to a bowl and cover with plastic wrap.
Once cooled, combine the mascarpone cream and ½ teaspoon of Pink food coloring. This step is essential to turn everything into a lilac-colored cream. Let stand for a couple of hours.
The time has come to assemble our Pink Rose Cake.
Divide the sponge cake into three (or four) layers. Take the first disk, wet the surface with sugar and water, spread a layer of cream and lay the second layer on top (this time, wet on both sides). Repeat these simple steps, until the entire cake is composed.
Finally, for decoration, whip the cream with a teaspoon and a half of food coloring. When it is well whipped, transfer some of it to a sac à poche with a star-shaped nozzle, and decorate the cake, forming roses on the top of the cake. Next, make a circle around it, always trying to draw perfect roses.
Leftover cream, do not eat it. Rather, divide it into two parts and color it to a shade tending toward pink. You need this to get three (or more) layers of roses of increasing shades.
For this delicious recipe, thanks to Annunziata of Macchia’s Mood.
