White chocolate cake with rose petals

Ingredients

Directions

1. 1

   2 days before, carefully remove the rose petals. Beat the egg white and 2 tablespoons of water with a fork. Pull the petals individually through the egg white. Sprinkle both sides with 25 g sugar, place on a baking tray covered with baking paper and sprinkled with sugar and let dry. Chop the chocolate coating. Heat 300 g cream in a saucepan. Remove from the heat and dissolve the chocolate coating in the cream. Chill for 4-5 hours.

2. 2

   Separate the eggs. Beat the egg whites and 1 tbsp. cold water until stiff. Add 75 g sugar, vanillin sugar and salt at the end. Stir in the egg yolks one by one. Mix flour, starch and baking powder, sieve portions onto the egg mixture and fold in. Line the bottom of a springform pan (20 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes, remove from oven. Remove the cake from the edge of the springform pan and let it cool down in the pan. Remove from the tin and remove the baking paper. Cut the base 2 times horizontally. Place a cake ring around the lower cake base. Stir the jelly until smooth and spread on the cake base. Whip 1/2 of the chocolate cream and one packet of cream firming agent each with the whisks of the hand mixer until creamy.

3. 3

   Fill in sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 25 minutes, remove from oven. Remove the cake from the edge of the springform pan and let it cool down in the pan. Remove from the tin and remove the baking paper. Cut the base 2 times horizontally. Place a cake ring around the lower cake base. Stir the jelly until smooth and spread on the cake base. Whip 1/2 of the chocolate cream and one packet of cream firming agent each with the whisks of the hand mixer until creamy. Spread 1/2 of the cream on the lower cake base and smooth it down. Cover with second base. Spread with the remaining half of the cream and cover with the remaining cake base. Whip 200 g cream with the whisks of the hand mixer until stiff. Spread the cake with it. Chill for 1-2 hours. Decorate with flower petals

4. 4

   Spread 1/2 of the cream on the lower cake base and smooth it down. Cover with second base. Spread with the remaining half of the cream and cover with the remaining cake base. Whip 200 g cream with the whisks of the hand mixer until stiff. Spread the cake with it. Chill for 1-2 hours. Decorate with flower petals

5. 5

   waiting time approx. 2 days + 5 hours