Rose Cake
5.0 (1)
Ingredients
- check_circleLayers:
- check_circle 8 eggs
- check_circle 1 and 1/2 cups sugar
- check_circle 1 and 1/2 cups flour
- check_circle 2 tbsp cornstarch
- check_circle 1 baking powder
- check_circle 1 vanilla
- check_circle For the cream:
- check_circle 250 g Mascarpone
- check_circle 1 box Bonjour cream cheese
- check_circle 100 ml fresh milk
- check_circle 200 g liquid chocolate Nutella
- check_circle 4-5 tbsp powdered sugar
- check_circle 200 ml whipped cream
Preparation
- Separate the egg whites from the yolks and beat the whites with most of the sugar until stiff peaks form. Beat the yolks with 1 tbsp sugar separately and mix with the egg whites.
- Gently fold in the flour, vanilla, baking powder, and cornstarch.
- Bake the layers separately three or four times, or all at once and cut them later. I baked three separate layers.
- Beat the Mascarpone, Bonjour cheese, sugar, and milk until smooth. Divide into two parts; mix melted chocolate into one and whipped cream into the other.
- Soak the layers with warm milk mixed with cocoa and sugar. Layer cake - cream - cake and press in a cake ring.
- Refrigerate overnight, then frost with buttercream and decorate with fondant.
schedule
30/12/21