Happy Monday, folks. Doesn’t these words “Happy Monday” sound a bit sarcastic to you? They should be. However, if you get a slice of this delicious Rose Raspberry Layer Cake, any Monday will be much better!
Yup, I am still working on the perfect layer cake, that’s why it’s been already the second cake this year (Really? I though I’ve gained those two pounds cause of that celery and carrots).
Indeed, it just happened. In February, we were celebrating our anniversary, so I made this Lavender Layer Cake. 2 weeks later Valentine’s Day occurred, and I couldn’t miss it even though we don’t really celebrate it. But it’s s good excuse to bake a layer cake, right?
I think it’s quite obvious this Rose Raspberry Layer Cake was related to Valentine’s Day. However, it’s probably not really obvious that I don’t like the pink color.
Rose water and pink color. Raspberry and Valentines Day. Rose water and raspberries. How stereotypical is that, eh? But what kind of cake would you make for a romantic occasion? Black licorice cake? Really?
This cake didn’t turn out perfect either. The biscuits were good but not enough moist. I should have generally brushed them with some liquid (better alcoholic kind), but I was quite sure the curd would be enough.
I was planning on making rose water meringues and placing them on the top. However, I might not have beaten enough the whites so the meringues became flat while baking. That’s why I decided to simply crumble them on the top. Not that sumptuous but anyways.
On the other hand, the lemon rose mascarpone cream and raspberry curd turned out great. Sweet cream and luscious tart curd complemented each other really well. Well, I think I slightly screwed the curd as well. I wanted it acidic, so I added more lemon juice. As a result, it was a bit soupy, and I needed to add a little of starch to thicken it up.
All right. It seems I screwed each element in this Rose Raspberry Layer Cake.
I didn’t screw one thing, though – eating. Because it was delicious! However, Andrey asked next time to choose a more classic flavor. I can deal with that. What about mango coconut cake? Or dulce de leche? Or snickers? Or lavender, haha? Okay, I have plenty of time – the next cake is going to be only in May.
What do you think, guys? What kind of cake should I make next time? Would you ever consider making a black licorice cake on a romantic occasion?
- 2 sticks soften butter
- 1 and 1/4 cups sugar
- 1/2 olive oil
- 2/3 cup milk, room temperature
- 5 eggs room temperature
- 3 cups cake flour
- 2 teaspoons baking powder
- pinch of salt
- 2 teaspoon vanilla extract
- 500-550 gr. mascarpone
- 5 tablespoons butter, soften
- 1/2 cup marshmallow cream
- 2/3 cup powdered sugar
- 1 tablespoon rose water (or to taste)
- few drops of lemon extract
- pink/red food coloring
- 1 cup freshly squeezed lemon juice
- 2 cups frozen raspberries
- 1 cup granulated sugar
- 150 gr. butter, cubed
- 5 egg yolks
- 1/2-1 teaspoon corn starch (optional)
- 4 egg whites, room temperature
- 1/2 teaspoon cream of tartar
- pinch of salt
- 1 1/3 cup sugar
- few drops of pink/red coloring
- few drops of rose water
- Bake the biscuits as instructed in this recipe in advance and let them stay at room temperature for at least 8 hours (or up to 24 hours).
- To make the meringues, preheat oven to 110 degrees C (225 degrees F). Line two large baking sheets with parchment.
- Place the egg whites in a bowl and add the cream of tartar and salt. Beat with an electric mixer on high speed until soft peaks.
- Gradually add sugar (1 tablespoons at once) beating on high speed until the mixture is glossy and forms stiff peaks. Incorporate the rose water and coloring to reach the desired intensity of color.
- Fill a pastry bag with the mixture. Using a star tip, pipe the meringues 1 inch apart onto the prepared sheet.
- Bake about 60 minutes or until they appear dry and firm when touched. Turn off the oven. Let the meringues stand in the closed oven for about another 60 minutes or until cool and crisp.
- To make the raspberry curd, in a medium, heavy bottomed saucepan, melt the butter over medium heat. Add the lemon juice, sugar, raspberries, and yolks.
- Cook at medium heat, stirring frequently, until thickened, for about 10-15 minutes.
- Strain through a sieve mashing the berries with a spoon and trying to get as much juice as possible. Discard the solids. Cool and then keep refrigerated.
- To make the cream, whip the mascarpone with butter, marshmallow cream, and powdered sugar until smooth. Add the rose water and lemon extract.
- Divide the cream into 3-4 parts (one of them should be a bit larger). The largest portion leave plain. In other parts add one - few drops of food coloring achieving 2-3 different tones, from pale pink to intense pink (red).
- To assemble the cake, place the first biscuit on a cake plate and generously spread the curd over it. Place the second layer and spread the mascarpone cream over it. Repeat the layers. The last layer - mascarpone cream (the layers may vary if you have 3 or 5 biscuits instead of 4).
- Cover the cake from outside with the colored cream: the brightest on the lowest level, then pink and the white on the top. Even it out and and slightly mix to have some kind of gradient borders.
- Decorate with the meringues (or crumble them and sprinkle over the cake).
- Chill in the fridge for a few hours and enjoy!