Almond Raspberry Rose Cake Recipe
Looking for a beautiful and delicious cake? Check out the Almond Raspberry Rose Cake Recipe! It combines sweet almond cake layers, tart raspberry filling, and a delicate rose flavor for a unique twist on classic flavors.
Ingredients
FOR THE YELLOW CAKE:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup milk at room temperature
- 1 tbsp vegetable oil
- 2 3/4 oz unsalted butter (5 1/2 TBSP) at room temperature
- 2 tsp vanilla extract
- 2 large eggs at room temperature
FOR THE ROSE WHIPPED CREAM:
- 2 tsp unflavored powdered gelatin
- 8 TBSP cold water
- 2 1/4 cups heavy cream cold
- 4-6 tsp rose water
- 1/2 cup powdered sugar
- pink gel food coloring – deep pink 1-2 drops
- 1 pint raspberries washed and patted dry
FOR THE CANDIED ROSE PETALS:
- 7 large roses bloomed but not wilted
- 1 large egg whites at room temperature
- 1 1/2 cups granulated sugar
Instructions
TO MAKE THE YELLOW CAKE:
- Begin by preheating your oven to 350 degrees Fahrenheit. Next, line two 7-inch cake pans with parchment paper and give them a good spray of nonstick cooking spray.
- In the bowl of a large stand mixer fitted with a paddle attachment, place flour, sugar, baking powder, and salt. Mix them on low speed until they are well-combined. Now, add the milk, oil, butter, and vanilla to the mixing bowl. Once these ingredients are incorporated, raise the mixer speed to medium-high and beat for 2 minutes.
- Divide the batter equally between two pans, then bake at 350°F for 25-30 minutes. Check for doneness by inserting a toothpick in the center; it should come out clean, and the top should spring back when lightly pressed. Allow the cake to cool completely on a rack.
TO MAKE THE ROSE WHIPPED CREAM:
- Combine powdered gelatin and cold water in a small bowl. Let it absorb, then microwave for 10-15 seconds until it's melted but not too hot. Cool if needed.
- Heat 1/4 cup of cream in the microwave for 10-15 seconds until it reaches room temperature. Next, whisk the room temperature cream into the gelatin mixture and set it aside momentarily.
- Start by adding 2 cups of cold cream and sugar to a stand mixer bowl with a whisk attachment. Whip until it thickens. Next, pour in the cream and gelatin mix, and continue beating until the cream achieves stiffness. Be cautious not to overwhip, preventing separation.
- Add 4 teaspoons of rose water and a drop of pink food coloring, if desired. Mix and taste; add more rose water if needed. Use right away.
TO MAKE THE CANDIED ROSE PETALS:
- Begin by delicately removing any damaged or undersized petals from the roses. Next, whisk the egg white until it reaches a foamy consistency. Finally, transfer the sugar into a shallow pie tin.
- Master the art of petal embellishment. With a small food-safe brush, egg white-coat a petal, sugar it over a pie tin, tap off excess, and let it air dry on a wire rack. Boost efficiency by tackling 4-5 petals at once, not individually. After sugaring all petals, allow a 2-3 hour drying period (varies by humidity). Prep ahead; store at room temperature.
TO ASSEMBLE THE CAKE:
- Begin by carefully slicing each cake into four rounds. Next, place one round on a cake cardboard or plate. Now, generously apply approximately a cup of rose whipped cream, ensuring even distribution using an offset spatula or knife. Finally, delicately crown the cream with a third of the fresh raspberries, taking care to keep them clear of the cake's edges.
- To assemble, simply stack cake rounds with layers of cream and raspberries. Finish by spreading the remaining cream all over, ensuring full coverage for the rose petals to adhere. Refrigerate for 30 minutes to firm up.
- Easily decorate the cake by layering petals along the bottom edge, angling them down and ensuring they adhere. Add overlapping layers as you move up. For the top, create a petal ring along the outer edge and cluster some petals in the center to achieve a flower-like cake top view.
- Ensure the cake is refrigerated until you're ready to indulge. Remember to remove the petals before digging in, and for freshness, store any remaining slices in an airtight container within the refrigerator for a maximum of three days.