Cakes

Rose, Pistachio and Peach Cake

pastel_pistacho_meloconton_rosas-7For me there is nothing more elegant than roses so a rose cake is like the supreme of elegance. Yes, yes, it turns out that roses are edible, and they not only smell divinely but also taste exquisite. In this cake the pistachio and the peach are their perfect companions with a soft flavor that does not mask at all the flavor and the aroma of roses.

pastel_pistacho_meloconton_rosas-10This cake is pure center european elegance, well at least that’s what it reminds me. Perfect for an afternoon tea, do not you think? I had already fallen into the temptation to eat some rose petal previously, because of that curiosity and I assure you that it is worth trying. But I had never baked anything with roses.

pastel_pistacho_meloconton_rosas-4But I’ve always had it in mind because I quite like experimenting with new flavors. So I bought an edible rose scent online and wondered how I could use it. As the decorations of roses on the cake look divine, I quickly came up with the idea of making a cake. The aroma I have used in the icing on the cake and in a part of the filling cream.

pastel_pistacho_meloconton_rosas-20The use of pistachio came to me more like a subject color contrast because for flavor does not contribute too much. And as you see in the photos I have been pretty bad … The idea was to cover the walls of the cake with chopped pistachio, but as the glaze was too much liquid slipped the pistachio slices down and I was full pistachio pellets 🙁

pastel_pistacho_melocoton_rosas-23And since I did not want to stop putting the cake in the blog, because although a little ugly it is still delicious, I started to stick rose petals on the sides trying to cover up the disaster … So you will forgive me that I post a cake a little ugly, but so you see that many things I bake do not look perfect and I also learn from mistakes like everyone else.

Rose, Pistachio and Peach Cake

Imprimir Receta
Raciones:: 10 - 12 Tiempo de Preparación:: 40 min. Total: 2h 10 min
Dificultad:

Ingredientes

  • CAKE LAYERS:
  • 250 g flour
  • 2 and ½ tsp of baking powder
  • 1 pinch of salt
  • 350 g of sugar
  • 120 ml of sunflower oil
  • 4 eggs
  • 200 ml milk
  • 1 and ½ tsp vanilla extract
  • 1 drops of pink paste coloring (optional)
  • CREAM FILLING:
  • 100 g of icing sugar
  • 175 g fresh cream cheese (phyladelphia type)
  • 250 g mascarpone cheese
  • 250 g of cold whipping cream (at least 30% fat)
  • 1 tsp vanilla extract
  • 1 tsp edible rose extract
  • 1 drop of pink paste coloring (optional)
  • 1 small can of peach in syrup (240 g)
  • GLAZE:
  • 200 g of icing sugar
  • 2 Tbsp water
  • 1 Tbsp edible rose extract
  • 1 drop of pink paste coloring (optional)
  • DECORATION:
  • 150 g chopped natural pistachio
  • 2 or 3 fresh rosebuds

Instrucciones

1

To prepare the cake, preheat the oven to 170ºC and grease three pans of approximately 18 cm in diameter. If you do not have 3 pans you can do it in 1 or 2, but the cooking time will be longer.

2

In a bowl sieve the flour with baking powder and salt. In another bowl mix the sugar with the oil. Incorporate the eggs and beat until they are integrated.

3

Pour in half the flour and blend lightly. Now incorporate milk and vanilla extract. Mix a little more and finish adding the rest of the flour and mixing until there are no lumps.

4

Divide the dough into three equal parts and paint one of the pink parts. This part is obviously optional, if you do not want to do all the layers of the same color.

5

Fill the 3 pans and bake at 170ºC for about 30 minutes. Remember as always check that they are well cooked by doing the stick test. Remove from oven and allow to cool completely on a rack.

6

Prepare the cream cheese by first beating cream cheese and mascarpone with an electric rod mixer. When you have a unctuous texture add the icing sugar. Continue beating for another few minutes until the sugar is incorporated into the mixture. Lastly, add the cream (I put it in the freezer about 15 minutes before using it to be very cold) and beat with the rods at maximum speed about 2 minutes.

7

Divide the cream into two equal parts. Add one teaspoon of vanilla and mix until smooth. Add to the other piece of cream the aroma of rose and the pink coloring mixing until you have a uniform color. Reserve the creams in the fridge until the time to assemble the cake.

8

When the cake layers are completely cold, you can begin to assemble the cake. First level the cakes to be all of the same height by trimming the excess. Place one of the white layers as a base inside a cake ring adjusted to the size of your cupcakes.

9

Drain the peach halves in syrup (DO NOT THROUGH THE SYRUP) and set aside. With the peach syrup, we are going to soak the biscuits so that they are moister, if you want, you can also add some liquor. Soak the first layer of sponge cake using a brush and cover with peach halves. Then cover the peach with the white cream.

10

Place the layer of pink sponge cake. Soak that cake with the brush and syrup and cover with the pink cream. To finish, soak the last layer of cake with syrup and place it on the pink cream pressing slightly to stabilize the cake. Cool in the refrigerator for at least 1 hour.

11

Prepare the icing by mixing the icing sugar with the remaining liquid ingredients. If you see that it is too thick, add a few more drops of water, but be careful not to overdo it and leave you too much liquid as it happened to me.

12

Remove the cake from the refrigerator and place it on a rack with a plate or tray underneath to collect the glaze that falls. Cover the whole cake with icing and let stand to harden for at least 30 minutes. To finish cover the sides of the cake with the chopped pistachio and decorate with the roses or petals to your taste.

Notas

The cake should be kept in the fridge due to the cream of cheese.

Sweet Dreams,

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