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Food traditionnel

Rose cake

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INGREDIENTS: 12 PERS.-For the cake:


200 g flour
200 g caster sugar
4 eggs
200 g butter
1 sachet of baking powder
1 tsp. vanilla powder-For the garnish:
300 g of spread-For the whipped cream:
350 g of mascarpone
35 cl of liquid cream
70 g of icing sugar pink coloring


1. Prepare the cake. Whip the soft butter and powdered sugar. Add the eggs one by one, mixing well between each addition. Add the sifted flour and baking powder as well as the vanilla powder.


Mix well to obtain a homogeneous paste. Divide the dough into 3 equal portions. In the first bowl, add 20 drops of pink food coloring, 15 drops in the second and 10 in the last.

Butter 3 sponge cake tins and pour the dough into each one. Bake the cakes for 25 minutes. (oven preheated to 180 ° C). Check the baking of the cakes with a knife blade: it should come out clean and dry. Carefully unmould the sponge cake and let it cool.

2. Arrange a first sponge cake in a presentation dish. Cover with the spread. Place a second sponge cake and so on.

3. Prepare the mascarpone whipped cream. Pour the mascarpone and the liquid cream into a very cold bowl. Whisk using an electric mixer. Add the icing sugar and the coloring. Whisk until you obtain a firm whipped cream.

4. Transfer the pink whipped cream to a piping bag with a fluted nozzle. Hold the pocket perpendicular to the cake. Start from the center of the cake to start poaching.

Press the pocket and form a circular motion. Be careful to turn in the same direction for each of the roses. Cover the entire cake in this way. Place the rose cake in the spawn until ready to enjoy it.

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