Rose cake Maharani (reader's recipe)

Ingredients

Directions

1. 1

   Cut the vanilla pod lengthwise and scrape out the pulp. Boil the pulp and pod in 600 ml milk. Wash the rose petals carefully if necessary and shake them dry. Pluck the petals of 4-5 roses. Remove the milk from the heat, add the petals, let it cool down and cover it and put it in a cool place overnight.

2. 2

   Separate 6 eggs. Beat the egg whites until stiff, adding 150 g sugar, vanillin sugar and salt. Fold in the egg yolks one after the other. Mix flour, starch and baking powder, sieve onto the egg foam and fold in with the almonds. Grease the bottom of a springform pan (approx. 26 cm Ø, with high rim: approx. 7.5 cm) and dust with flour. Smooth the mixture and bake in the preheated oven, 2nd shelf from below (electric oven: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Leave to cool in the mould for at least 3 hours, preferably overnight

3. 3

   Soak gelatine in cold water. Remove the vanilla pod from the rose milk and finely puree the rose petals in the milk. Stir 1/8 litre rose milk, pudding powder and 80 g sugar until smooth. Bring the rest of the rose milk to the boil, remove from the heat and stir in the pudding powder. Put back on the hot stove, bring to the boil and simmer for about 1 minute while stirring. Remove the pudding from the hotplate. Separate 3 eggs. Put the egg whites in a cool place. Mix egg yolks and 2-3 tbsp. milk, stir into the hot pudding. Squeeze the gelatine, add to the pudding and dissolve in it while stirring. Put the pudding into a bowl and let it cool down for 1 1/2-2 hours. Stir in between

4. 4

   Beat the egg whites and 200 g cream separately until stiff and fold into the pudding one after the other. Refrigerate the cream again for about 10 minutes until it begins to gel

5. 5

   Cut the sponge cake base horizontally 3 times. Place a cake ring around the lower base. Heat 6 tbsp. liqueur and rose jelly while stirring, let it cool down a bit and spread it on the 3 lower cake layers. Quarter the cream and spread 1/4 of the cream on each cake base. Place the cake layers on top of each other. Chill the cake for 5-6 hours

6. 6

   Whip 500 g cream, icing sugar and cream setting agent until stiff. Finally stir in 2 tablespoons of liqueur. Remove the cake from the cake ring and spread cream all around. Put the rest of the cream into a piping bag with a large star-shaped spout. Decorate the cake with large, rose-like cream tuffs. Place one of the remaining 2 roses in the middle of the cake, pluck the petals from the other rose and sprinkle them over the cake. Keep cool until serving

7. 7

   waiting time approx. 18 1/2 hours