Rose Cake

Name: Rose Cake
Cook time: 5 h
Total time: 5 h
Yield: 20
Ingredients: 300 g Butter or margarine; 350 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 6 Eggs (size M); 375 g Flour; 1 package Baking Powder; 800 g Roll fondant; 500 g Lemon-Curd; 400 g Icing sugar; 2 Protein (size M); 4 TABLESPOONS Lemon juice; 7-10 Tbsp Fat and flour; 7-10 Tbsp Icing sugar; 7-10 Tbsp wooden skewers

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
300 mins

TOTAL TIME
300 mins

Ingredients

Servings: 20

300 g Butter or margarine
350 g Sugar
1 package Vanillin sugar
1 pinch Salt
7-10 Tbsp grated peel and juice of 1 untreated lemon
6 Eggs (size M)
375 g Flour
1 package Baking Powder
800 g Roll fondant
500 g Lemon-Curd
400 g Icing sugar
2 Protein (size M)
4 TABLESPOONS Lemon juice
7-10 Tbsp Fat and flour
7-10 Tbsp Icing sugar
7-10 Tbsp wooden skewers

Directions

1
Cream fat, sugar, vanillin sugar and salt with the whisk of the hand mixer. Add lemon zest and juice and stir in. Stir in the eggs one by one. Mix flour and baking powder and stir in. Grease a springform pan (26 cm Ø; with high rim) and dust with flour. Add the dough and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 1 hour, covering the last approx. 15 minutes if necessary. Let it cool down on a cake rack
2
Knead 600 g of fondant a little so that it becomes smoother, remove about 1/3, cover the rest well. Form 20-25 cones of different sizes from the removed fondant. Form the rest of the fondant in portions (never too much at once, as fondant dries quickly) into a roll and divide into small pieces. Shape each piece into a ball. Press the ball flat with a dough card or your thumb. (If necessary, place it between two freezer bags). Place 6-8 petals offset around one cone each, pressing slightly. If the petals do not stick well, you can also use a little water to stick them. To dry, place a wooden skewer at the bottom of each rose and place it on egg cardboard. Leave to dry. (The shaping of the roses can also be done 1-2 weeks in advance. Then store the roses dry and protected from dust)
3
Remove the base from the mould and cut through horizontally twice. Spread 250 g Lemon Curd on the lower bottom. Place the second base on top and spread 250 g Lemon Curd on top. Place the upper base on top. Sieve the icing sugar into a bowl. Add the egg whites and whisk until thick and creamy for about 5 minutes. Gradually add lemon juice until the mixture is still thick but easy to spread. Spread the cake thinly with about 1/4 of the icing to bind crumbs. Leave to dry for about 30 minutes, covering the rest of the glaze well with foil. Coat the cake with the rest of the icing. Place on a cake plate
4
Knead 200 g fondant and roll out into a rectangle (10 x 60 cm) on a work surface dusted with icing sugar. Divide the rectangle into three parts lengthwise. Cover 2 strips well. Roll out the remaining strips very thinly lengthwise, so that they are about 75 cm long. Cut the strip straight from each side so that it is approx. 2 cm wide. Brush the bottom edge of the strip with a little water. Place the top edge of the cake once all around, press the bottom edge carefully and firmly. Process the remaining strips in the same way and stick them underneath the top strip. Decorate the cake with the roses
5
waiting time approx. 3 hours