Bouquet of roses

Name: Bouquet of roses - Adriana K.
Ingredients: Base: 6 eggs (350 g); 175 g sugar; 175 g rice flour; lemon zest. Cream: 100 ml liquid cream; 400 ml milk; 300 ml sugar; 3 eggs; 50 g rice flour; 100 ml lemon juice; 50 g butter; 20 g gelatin (2 packets); 200 ml whipped cream.

Dessert - Bouquet of roses by Adriana K. - Recipia

Lemon Cream and Rose Cake - a delicacy that will win you over Preparation time: 30 minutes Baking time: 10 minutes (per layer) Total time: 1 hour and 20 minutes Number of servings: 12 The history of lemon cream cake is one filled with flavor and nostalgia. This recipe, inspired by the classic kremšnita, brings a fresh twist by using rice flour and fresh lemon flavors. It is a perfect cake for special occasions, but also to turn an ordinary day into a memorable one. Ingredients for the fluffy base: - 6 eggs (approximately 350 g) - 175 g sugar - 175 g rice flour - Zest of one lemon Ingredients for the lemon cream: - 400 ml milk - 100 ml liquid cream - 300 g sugar - 3 eggs - 50 g rice flour - 100 ml lemon juice (approximately 2 lemons) - 50 g butter - 20 g gelatin (2 packets) - 200 ml whipped cream For decoration: - Fondant (optional) - Food coloring for roses (optional) Step by step: 1. Preparing the base: - Start by preheating the oven to 180°C. Prepare a 20 cm pan lined with baking paper. - Separate the egg whites from the yolks. Beat the egg whites until stiff, gradually adding sugar until you achieve a glossy meringue. - In a separate bowl, beat the yolks with the lemon zest, then add them one by one to the egg white foam, gently folding with a spatula. - Sift the rice flour and carefully fold it in using up-and-down motions. This step is crucial to keep the air in the egg whites, ensuring the base will be fluffy. - Divide the mixture into 8 equal portions and bake each layer for 10 minutes, or until golden. Let them cool on a rack. 2. Preparing the lemon cream: - In a saucepan, heat the milk with the liquid cream. Meanwhile, beat the eggs with the sugar and rice flour. - When the milk is warm, add the egg mixture and stir constantly until you achieve a pudding-like consistency. - Remove from heat and add the lemon juice. Let the cream cool slightly. - Incorporate the butter and the gelatin hydrated in a little warm milk, mixing well. Then, add the cooled cream. - Finally, gently fold in the whipped cream to preserve the air in the mixture. 3. Assembling the cake: - Place one layer of the base on a platter and spread some of the lemon cream on top. Continue alternating layers of base and cream until the ingredients are finished, making sure to end with a layer of base. - If desired, you can use a cardboard between the two cakes, but everything can be done in one cake, as I did. - Let the cake chill in the refrigerator for at least 2 hours to set. 4. Decorating the cake: - If you choose to decorate the cake with fondant, make sure it is well rolled out and applied evenly. I opted to create a bouquet of roses, coloring them with food coloring to add a touch of elegance. - You can also use edible flowers for an elegant presentation. Useful tips: - If you prefer a moister cake, soak the layers with a syrup made of water and sugar flavored with lemon zest. - The cake can be stored in the refrigerator for 3-4 days, but its taste is best within the first 24 hours. - You can experiment with different flavors by adding vanilla extract or a splash of gin for a sophisticated taste. Nutritional benefits: This cake is a wonderful choice due to its ingredients. Rice flour is a gluten-free alternative, and lemons are rich in vitamin C, helping to strengthen the immune system. Additionally, the lemon cream adds a calcium boost from milk and a touch of protein from the eggs. Ideal pairings: This cake pairs perfectly with a cup of herbal tea or a refreshing lemonade. You can also serve a scoop of vanilla ice cream alongside the cake for a delicious contrast. Frequently asked questions: - Can I use other types of flour? Yes, but to achieve the same results, rice flour is recommended. - How can I make the cream less acidic? You can reduce the amount of lemon juice or add a bit of extra sugar. - Is it possible to make a vegan cake? Yes, you can replace the eggs with banana puree or coconut yogurt and use plant-based milk. So, all that’s left is for you to get cooking! This lemon cream and rose cake will not only impress with its appearance but will also bring smiles to the faces of your loved ones. Happy cooking!

Bouquet of roses

Tags

Categories