Dessert cake with roses, ruffles and raspberry cream
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Whisk the egg whites with 2.5 ml of sweetener and a pinch of salt.
Separately, mix the yolks with 5 ml of sweetener, butter, then gradually incorporate the egg white foam.
Add baking powder, walnuts and flour, mixing well. A fluffy composition is obtained, which is poured into a round shape prepared with baking sheet. Bake on low heat for about 25-30 minutes. Leave to cool.
Prepare a syrup from 400 ml of water, 4 ml of sweetener, the juice of an orange, let it boil for 5-8 minutes, remove from the heat, add the rum essence and leave to cool.
Dissolve the raspberry jam (I had homemade jam) in a little water, leave to cool, strain the seeds.
Mix a can of mascarpone cream with 100 ml of liquid cream, with the mixer, add the Bourbon sugar and the raspberry foam, mixing.
Assembly and decoration:
Cut the cake into two sheets, remove the lid, syrup, fill with cream, placing the lid in the middle, between the sheets.
Mix 250 g of mascarpone cream with 250 ml of whipped cream and a teaspoon of rum-flavored sugar with the mixer, coat the cake in a shallow layer, then divide the remaining cream into several bowls to add food coloring. I used some natural, powder type, in 3 bowls, to get the color of peach, pale pink and deep pink.
Garnish the cake with ruffles and roses, using a posh, using different nozzles.
Mix two tablespoons of cream with a little cocoa for writing on the cake.
Decorate with sugar onions.
Baking time: 25-30 min
Preparation time: 2h 30min
If you like my recipe, you can also find it on my blog: https://ancutsa-cuisine.blogspot.com/2019/11/tort-cu-trandafiri-volanase-si-crema-de.html