How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Rose Celebration Cake?

You need 18 ingredients. The key ingredients include: 2 1/2 cups + 2 tbsp milk, 5 None rose petals, plus extra to garnish, 1 None vanilla pod, seeds loosened, None None Butter, to grease, and more.

Is Rose Celebration Cake suitable as baking & desserts?

Yes, Rose Celebration Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Rose Celebration Cake?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rose Celebration Cake Recipe

Name: Rose Celebration Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups + 2 tbsp milk; 5 None rose petals, plus extra to garnish; 1 None vanilla pod, seeds loosened; None None Butter, to grease; 9 None medium eggs, separated; 1 cup sugar; Pinch None salt; 1 tsp vanilla extract; 2/3 cup cornstarch; 3/4 cup all purpose flour; 1 1/2 tsp baking powder; 2 oz ground almonds; 2 tbsp vanilla custard powder; 2 1/2 tbsp powdered gelatin; 3 cups heavy cream; 8 tbsp rose liqueur (orange could be substituted); 3/4 cup rose or raspberry jam; 2 tbsp powdered sugar

1

Bring 2 1/2 cups of milk to a boil in a saucepan, remove from the heat and add the rose petals, vanilla pod and vanilla seeds. Cover and leave to cool then chill in the fridge overnight.

2

Preheat the oven to 350u00b0F. Grease a 10 inch diameter springform cake pan with butter and dust with flour. Beat 6 egg whites while gradually adding 3/4 cup of sugar and a pinch of salt until stiff and glossy. Stir in the vanilla extract and 6 egg yolks, one by one.

3

Mix the cornstarch, flour and baking powder together then fold into the egg mixture. Fold in the ground almonds. Transfer the mixture to the cake pan. Bake for 35-40 mins, until a skewer inserted into the center comes out clean. Allow the cake to cool completely in the pan for at least 3 hours.

4

Meanwhile, remove the vanilla pod from the chilled milk and blend the liquid and petals using a blender.

5

Mix the remaining sugar and the custard powder into 1/2 cup of rose milk until smooth. Bring the remaining rose milk to a boil in a saucepan. Remove from the heat and stir in the pudding mixture. Place back on the heat and simmer for 1-2 mins, stirring. Mix 3 egg yolks with 2-3 tbsp milk then stir into the saucepan. Chill the 3 remaining egg whites. Whisk the gelatin into the hot pudding mix until completely dissolved. Transfer the pudding to a bowl and leave to cool for 2 hours 30 mins, stirring occasionally.

6

Beat the egg whites until stiff. Beat 1 cup of cream until very stiff then mix both into the rose cream. Chill for 10-15 mins.

7

Remove the cake from the cake ring and slice into quarters horizontally. Place a cake ring around the lowest tier. Gently heat 6 tbsp liqueur and jam together then spread over the three layers. Spread a quarter of the rose cream over each of the layers then stack them into the cake ring. Chill for 5-6 mins.

8

Beat 2 cups of cream and the powdered sugar until very stiff. Stir in 2 tbsp liqueur. Remove the cake from the cake ring. Spread the cream all over. Transfer the remaining cream to a piping bag and pipe rosettes on top. Chill until ready to use and decorate with rose petals. Serve.

Rose Celebration Cake

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