Rose Cake

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   For the sponge cake, take eggs, sugar, flour, butter and vanilla tincture (or vanilla sugar).

2. STEP 2

   

   Beat the eggs with sugar and beat for a long time until they increase in volume and turn white.

3. STEP 3

   

   Be sure to sift the flour and add it to the beaten eggs in several additions. Mix carefully with a spatula, but act quickly.

4. STEP 4

   

   At the very end, add melted (but already cooled) butter. Mix.

5. STEP 5

   

   Place the finished dough in a mold and bake in a preheated oven at 180 C for about 40 minutes. Check readiness with a skewer or simply by pressing on the biscuit. The finished biscuit springs well.

6. STEP 6

   

   Remove the biscuit from the pan and leave to cool.

7. STEP 7

   

   For strawberry cream we take strawberries, egg whites, butter and sugar. Let's start with strawberries. If strawberry seeds don’t bother you, just defrost them and grind them in a blender. I went a little different way. Slice the strawberries.

8. STEP 8

   

   Place it in a saucepan and put it on low heat (this is how I defrosted it), there is no need to add water, we have enough juice. Bring to a boil.

9. STEP 9

   

   Remove from heat and rub through a sieve.

10. STEP 10

    

    Leave to cool.

11. STEP 11

    

    Now let's take care of the proteins. Add sugar to the whites. Place the bowl with the whites in a water bath (the water should boil slowly, the bowl should never touch the water!). Stirring constantly, bring the mixture to 45 C until the sugar is completely dissolved (if you don’t have a thermometer, just test the mixture with your finger, it should be warm).

12. STEP 12

    

    Leave the whites to cool for 5 minutes.

13. STEP 13

    

    Beat them into a strong foam.

14. STEP 14

    

    Add soft butter in 2-3 stages and beat thoroughly.

15. STEP 15

    

    Add strawberry puree. Whisk. Place the finished cream in the refrigerator for 30 minutes.

16. STEP 16

    

    For butter cream we take butter, cottage cheese, powdered sugar and vanilla tincture. Beat soft butter with curd cheese, add vanilla and powdered sugar, beat everything until fluffy. Place in the refrigerator for 30 minutes.

17. STEP 17

    

    Let's start assembling the cake. Cut the biscuit into 2 parts (or 3). Soak it up. I soaked it with cherry liqueur, but if children are going to eat the cake, just use the juice or don’t soak it at all.

18. STEP 18

    

    Place the soaked cake in the mold.

19. STEP 19

    

    Spread strawberry cream on top and cover with the second cake layer. Since my strawberry cream turned out to be runny, I left the cake in this form for another 30 minutes in the refrigerator.

20. STEP 20

    

    We take the cake out of the refrigerator and release it from the mold. We coat the top and sides with butter cream and decorate with it. I decorated the top with roses (or something similar to them))), and decorated the sides with grated chocolate. Bon appetit!

Comments on the recipe

Anahit

08.08.2023

4.5

Irisha, your cake is really very festive and I can imagine how delicious it is: strawberry cream, and even cherry sauce, give the cake a wonderful sweet and sour taste. Regarding the strawberry cream, my suspicion falls on the temperature difference between the products: as soon as one component is cold (it seems to me that the strawberries are not “warmed up”), the cream immediately curdles. And one more observation of mine: cherry juice is very tasty, but does it look beautiful from an aesthetic point of view? For this purpose, I soak the biscuit with light syrups, for example, sea buckthorn juice for sourness, or white cherry jam syrup, which is without sourness

Shura

08.08.2023

4.8

Irisha, you made a “White Rose” cake, everything is red hidden under the cream, it’s like in the song - a white rose is a date, a red rose of love, very romantic, that’s right - first a date, then love))) And about blotter, Anait, then in this case, I would use one red flavor, if strawberry means strawberry syrup, it also seems to me that cherry is superfluous here, but this is only our opinion and it is acceptable purely to our taste, but Irisha decided this task in your own way. To be honest, I don’t like working with frozen strawberries, I don’t really like their color and taste, but I prefer working with cherries. And also, your observations are very correct, Anahit, of course, working with frozen cherries is also not very pleasant, and The color of it is creamy and generally looks blue, which is not very nice. So it's a matter of acceptable tastes)))

Irisha

08.08.2023

4.6

Anait, thank you for your kind words. Regarding the cream, I also think that there was a temperature difference, and my mixer is old and weak, but it consoles the taste, and it tastes super :) as for cherry juice, from an aesthetic point of view everything turns out well, the cream is red inside it turns out (or rather pink), the cherry juice does not stand out much, but, of course, you can replace it with syrup with the addition of lemon juice for sourness Shura, thank you, I’m glad you liked the cake, when I froze the strawberries, I also found a lot of different reviews , some wrote that after freezing there is no effect, while others wrote the opposite. I don’t know what’s wrong, but I was lucky, strawberries, even after freezing, are very aromatic, although the sourness is more noticeable, but I add them to desserts, where there is always sugar. I don’t know about cherries, I always use canned cherries in their own juice, this is the juice I use, I just always dilute them a little, otherwise the taste is too rich, but to each his own