White chocolate cake with rose petals

AUTHOR
Jennie Fields
DIFFICULTY
easy
RATING
3 1
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 16
  • 1 untreated pink rose blossom
  • 1 Protein (size M)
  • 125 g Sugar
  • 600 g white couverture
  • 800 g Whipped cream
  • 4 Eggs (size M)
  • 1 package Vanillin sugar
  • 1 pinch Salt
  • 75 g Flour
  • 25 g Cornstarch
  • 2 TABLESPOONS Cocoa powder
  • 1 coated Tsp Baking Powder
  • 6 TABLESPOONS Raspberry Jelly
  • 3 packages Cream stabiliser
  • 7-10 Tbsp pink sugar
  • 7-10 Tbsp Sugar
  • baking paper

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 25 g sugar on all sides, place on a baking tray covered with baking paper and sprinkled with sugar and leave to dry. Chop the chocolate coating. Heat the cream in a pot. Remove from heat and dissolve the chocolate coating in the cream.

  2. 2

    Chill for 4-5 hours. Separate the eggs. Beat the egg whites, 100 g sugar, vanillin sugar and salt with the whisks of the hand mixer until stiff. Stir in the egg yolks one by one. Mix flour, starch, cocoa powder and baking powder, sieve in portions onto the egg mixture and fold in. Smooth the mixture into a springform pan (26 cm Ø). Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Remove the cake from the edge of the springform pan and let it cool down in the pan. Then take them out. 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 1/3 of the chocolate cream and one packet of cream firming agent each with the whisk of the hand mixer until creamy.

  3. 3

    Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 25 minutes. Remove the cake from the edge of the springform pan and let it cool down in the pan. Then take them out. 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 1/3 of the chocolate cream and one packet of cream firming agent each with the whisk of the hand mixer until creamy. Spread 1/3 of the cream on the bottom cake base and smooth it down. Cover with second cake base. Spread 1/3 of the cream and cover with the remaining cake base. Spread the rest of the cream on the cake. Chill for 1-2 hours. Decorate with petals and sprinkle with pink sugar

  4. 4

    Spread 1/3 of the cream on the bottom cake base and smooth it down. Cover with second cake base. Spread 1/3 of the cream and cover with the remaining cake base. Spread the rest of the cream on the cake. Chill for 1-2 hours. Decorate with petals and sprinkle with pink sugar

  5. 5

    Waiting time about 2 days and 3 hours. Per piece about 1590 kJ, 380 kcal. E 6 g, F 25 g, KH 33 g

Nutrition Facts

KCAL
380 kcal
CARBS
33 g
FATS
25 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCake

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