In the kitchen with Elisa
Pink Marbled Rosewater Cake with Cream Cheese Frosting
A Rose flavoured Cream Cake
Have you ever wondered how a rose flavoured cake would taste? I found myself wondering, after a holiday in Bulgaria, as you can buy so many rose flavoured goodies there and I had to get myself some of their delicious rose petal jam. Then I also had some beautiful edible rose buds on hand and so I decided to make a cake.
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This cake is very elegant and simply decorated on the outside and it has a beautiful surprise on the inside. The cake layers are marbelled with pink, and the same white and pink pattern can be found in the layers of frosting with fresh raspberries.
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The cake layers are sweet and have a strong rose flavour to them, from the combination of rose tea, rose water and rose jam. The layers of the melt in the mouth cream cheese frosting have some little surprises of fresh, juicy raspberries which bring the freshness to the cake and balance the sweetness.
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I must admit I was very sceptical about this cake and I doubted I would like it. But it made me fall in love with the way it is so different from any cake I have made or had before. In the end, my better half and I, found ourselfs in regret, because we gave half of the cake away..
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Happy Baking Lovelies!
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Step by Step Video
RECIPE
Pink Marbled Rosewater Cake
A Rose flavoured Cream Cake
​INGREDIENTS
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125ml strong rose tea (I used 2 bags of rose tea)
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70g creme fraische (30% fat)
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210g flour
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1tsp baking powder
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1/2tsp baking soda
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140g butter at room temperature
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170g sugar
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100g brown sugar
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2 eggs
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2tsp rose water
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300g butter at room temperature
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300g cream cheese at room temperature
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300g whipped cream at room temperature
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9tbsp icing/powder sugar
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200-300g raspberries
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6-9tsp rose jam
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edible rosebuds for decoration
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DIRECTIONS
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Make the strong rose tea and add creme fraische to it. Leave aside to cool.
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Sift flour, baking powder and baking soda in a medium bowl.
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Beat the soft butter in a standing mixer for 5 minutes (or with a hand mixer about 7 minutes). Add the sugars and beat for another 5 minutes. Add one egg at a time and beat for about a minute in between additions.
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Add rose water to the cooled rose tea and mix lightly.
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Add flour to the butter mix in 3 additions alternating with the rose tea so that you will end with dry ingredients.
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Butter four 15 or 16 cm cake pans.
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Colour half of the batter pink and transfer the batter into the cake pans like instructed in the video.
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Bake the cake in 175°C bottom top heat for about 30 minutes or until a toothpick comes out clean.
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Remove from the oven and allow to cool completely.
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To make the cheesecake frosting, whisk butter with a hand mixer until pale and soft (about 5 minutes). Then add the cream cheese and whisk shortly just so that the ingredients have combined. Then sift in the powder sugar and mix it in shortly.
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Whip the whipping cream until stiff and add to the rest of the ingredients of the frosting. Fold in with a spatula. Then transfer half of the frosting into a piping bag.
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To construct the cake, take one of the cake bases and spread it with about 2 tablespoons of rose jam. Then pipe some of the frosting over the base and add some fresh raspberries. Repeat with the rest of the two layers.
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Cover the cake with the other half of the frosting and decorate with some dry rosebuds.
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Allow the cake to rest in the fridge over night before serving.
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Remove the cake from the fridge about 30 minutes before serving.
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