How to make sweet rose CAKE?
Cakes are great and special for all festivals
especially the Christmas that coming in every year December. Also this cake is
a lovely gift for Valentine’s, but also fabulous for that end of season
strawberry treat. The delicate rose cake make with almond, rose buttercream,
strawberry and tamarind.
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| Cake, Slice, Toppings, Strawberry |
Strawberry and
tamarind is just one of those flavor pairings stumbled but have fallen head
over heels. You could use fresh tamarind pulp enough for 2 cups worth of
strawberry compote. The fresh tamarind will impart a more pronounced fruitiness
as opposed to the upfront sharpness of the extract that we use on a daily
basis. Strongly urge you to go by taste because sometimes strawberries might
not end up being so sweet, in which case you might need to use a little less
tamarind.
Making the Rose Cake
It's interesting
one you can add with a Strawberry and Tamarind Compote and White Chocolate
Buttercream to make this cake. The strawberry
compote and the sweet white chocolate buttercream round everything up quite
nicely. Finish with chopped strawberries on top or leave the cake as is.
Ingredients
For The
Cake
All-purpose flour 130g
Cornflour 25g
Almond meal 45g
Baking powder 1
tsp
Baking soda 1/2
tsp
Salt 1/4
tsp
Caster sugar 145g
Salted Butter 100g,
room temp, cut into cubes
Egg whites 100g,
room temp
Milk 137g,
any kind is fine
Rose water (Keys
brand) 1 tsp
Vanilla bean paste 1/2 tsp
For The
Strawberry and Tamarind Compote
Strawberries 175g,
thinly sliced
Sugar 65g
Tamarind extract from 1 golf ball sized piece of tamarind (adjust
the amount of tamarind you use as per the sweetness of the strawberries)
Lime juice 1
tsp
For The
Rose and White Chocolate Buttercream
White chocolate 75g, roughly chopped
Egg whites 130g
Sugar 150g
Unsalted butter 250g, soft at room temp, cut into cubes
Rose water 1/2
tsp, Keys brand again
Salt a
pinch
A drop of red food color to make the buttercream pink
Instructions for cooking methods
Preheat
the oven to 180 degrees Celsius and butter and line two 6-inch cake tins.
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| Cake, Chocolate, Chocolate Cake |
Increase the speed of the stand mixer to medium and
add the butter in a piece at a time until all the butter is used up. Continue
to beat for 3-5 minutes until the mixture starts to look sandy in texture.
Reduce
the stand mixer’s speed to a medium-low and drizzle in this mixture and
continue to beat. Once you’re done pouring everything, again turn back the
speed to medium and beat for 3 minutes, or until the batter looks fluffy.
Divide
the batter between the two cake tins and bake for 25-30 minute or until it
passes the cake test when a skewer is inserted in the center. Let the cakes
cooling their tins for 15 minutes before turning them out onto a cooling rack
and letting them cool completely.
Make
the strawberry and tamarind compote by adding all the ingredients for the
compote in a medium-sized saucepan and placing it over medium-low heat. Cook
this mixture, stirring occasionally so that it doesn’t catch, until the fruit
breaks down and there’s little to no moisture left. This whole process from
start to finish should take about 15-20 minutes. Pour
out this mixture into another bowl and let it cool preferably outside or in a
refrigerator.
You can
start on the icing once you’re done making the compote. Begin by making a
double boiler setting on your stovetop, which entails taking a saucepan and a
bowl that would fit snugly over the pan without touching the contents of the
pan. Fill the saucepan with water (1-2 inches only) and bring it up to a bare
simmer. Place the white chocolate in the bowl and heat the chocolate, stirring
often so that the chocolate melts evenly. Once the white chocolate has melted completely,
take the bowl off the pan and let it cool.
Next,
take the egg whites and sugar in another bowl that also fits snugly over the
saucepan and add to this bowl the egg whites and sugar. Place again over the
saucepan of barley simmering water and heat, whisking all the while as you go
until the mixture reaches 70 degrees Celsius on a candy thermometer, or until
the sugar has dissolved completely and a bit of the mixture rubbed between your
fingers doesn’t feel grainy and the mixture is hot to the touch.
Transfer this hot mixture to the bowl of a stand mixer
and with the whisk attachment, run the stand mixer for up to 10 minutes, or
until the meringue starts to hold stiff peaks. By this time, the bowl should
not be hot anymore and the meringue should be glossy. Stop whisking, and switch
the whisk attachment with the paddle attachment. With the stand mixer running
on medium-low, add a tablespoon of the butter at a time until all the butter
has been used up.
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| Cake Balls, Dessert, Sweets |
Next up, add the white chocolate, followed by the rose
essence, pinch of salt and the red food color drop. Increase the mixer’s speed
to high and continue beating for about 5 minutes or until the mixture looks
fluffy and light like buttercream.
To
assemble the cake torte the tops of both cake. Take one layer and spread about
3 generous tablespoons of buttercream over the top and down the sides of the
cake. Use a spoon to create a little dam in the center for the compote, pushing
some of the buttercream towards the corners to create a pretty white cavity.
Spoon the compote into this cavity and proceed to place the second layer of
cake over this one.
Repeat with 3-4 tablespoons of the frosting and urge
it down the sides as well. Now cover the top and the sides of the cake properly
with a thin layer of buttercream. This is your crumb coat. Transfer to the
refrigerator to chill this crumb layer for 30 minutes before taking it out and
giving it a final finish of thick icing again on top and down the sides. Place
again in the refrigerator for 30 minute.
Written by D. Komathy Sankar, The Choose Healthy Food
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