Rose cake (with mascarpone cream and blueberry jelly)

Name: Rose cake (with mascarpone cream and blueberry jelly) - Andra E.
Ingredients: The base:; 6 eggs; 8 tablespoons sugar; 2 tablespoons water; 2 tablespoons oil; 6 tablespoons flour; 3 tablespoons cocoa powder; 1 baking powder The cream:; 250 g mascarpone; 400 ml pastry cream; 4 egg yolks; 150 g sugar The blueberry jelly:; 500 g blueberries; 160 g sugar; 300 ml water; 1 vanilla pudding For decoration:; 200 ml whipped cream; 100 g chocolate (I had white and added a little cocoa to color it); flowers and leaves made from powdered milk For soaking:; water; sugar; sour cherry liqueur; blueberry juice

Dessert - Rose cake (with mascarpone cream and blueberry jelly) by Andra E. - Recipia

Rose Cake - With Mascarpone Cream and Blueberry Jelly If you're looking for a sophisticated yet easy-to-make dessert, the rose cake with mascarpone cream and blueberry jelly is the perfect choice. This cake is not only a delight for the taste buds but also a work of art that will impress any guest. Additionally, the blueberry flavor, creamy texture, and elegant appearance make it perfect for any special occasion. Preparation Time: - Preparation time: 30 minutes - Baking time: 30 minutes - Total time: 1 hour - Number of servings: 10-12 Ingredients For the Base: - 6 eggs - 8 tablespoons sugar - 2 tablespoons water - 2 tablespoons oil - 6 tablespoons flour - 3 tablespoons cocoa - 1 teaspoon baking powder For the Cream: - 250 g mascarpone - 400 ml pastry cream (or whipped cream) - 4 egg yolks - 150 g sugar For the Blueberry Jelly: - 500 g blueberries - 160 g sugar - 300 ml water - 1 packet vanilla pudding For Decoration: - 200 ml whipped cream - 100 g chocolate (I used white chocolate, but you can also opt for dark chocolate) - Flowers and leaves made from milk powder paste For Soaking: - Water - Sugar - Cherry liqueur (or another fruit liqueur) - Blueberry juice Preparing the Cake Step 1: Preparing the Base 1. Separating the eggs: Start by separating the egg whites from the yolks. Make sure the bowl you use to beat the egg whites is clean and dry. 2. Beating the yolks: In a bowl, whisk the yolks with the sugar, vanilla, water, and oil until they turn white and frothy. 3. Adding dry ingredients: Sift the flour, cocoa, and baking powder into another bowl. Add the dry ingredient mixture to the yolk bowl and gently mix with a spatula using up-and-down motions. 4. Beating the egg whites: Beat the egg whites until stiff peaks form and gently fold them into the batter using a spatula. 5. Baking the base: Pour the batter into a baking pan lined with parchment paper and bake at 180°C for 25-30 minutes, or until a toothpick comes out clean. After baking, let it cool. Step 2: Preparing the Cream 1. Beating the yolks: In a double boiler, mix the yolks with the sugar until the sugar completely dissolves. Allow to cool. 2. Preparing the cream: Beat the mascarpone with a mixer until creamy. Add the cooled yolk cream and mix well. 3. Whipping the cream: In another bowl, whip the cream until firm. Fold the whipped cream into the mascarpone mixture, being careful not to deflate it. Step 3: Preparing the Blueberry Jelly 1. Boiling the blueberries: In a saucepan, place the blueberries with the sugar and 100 ml of water. Boil over medium heat until they start to bubble. 2. Adding the pudding: Mix the vanilla pudding with the remaining water and pour it into the saucepan. Stir continuously until it thickens. Allow to cool. Step 4: Assembling the Cake 1. Assembly: In a springform pan, place half of the base, well soaked with a mixture of water, sugar, cherry liqueur, and blueberry juice. 2. Adding the jelly: Pour the blueberry jelly over the base and let it cool completely. 3. Adding the cream: Place half of the mascarpone cream and cover with the other base, which should also be soaked. Add the remaining cream on top. 4. Cooling: Let the cake chill in the refrigerator for at least two hours to set. Step 5: Decorating 1. Decorations: After two hours, remove the ring and cover the cake with whipped cream. Use flowers and leaves made from milk powder paste for an elegant look. If you don't have green food coloring, you can use a little mint syrup, as I did, or even edible markers for details. 2. Finishing: Add chocolate shavings around the edge of the cake for an extra touch of refinement. Serving Suggestions This cake can be served alongside a scoop of vanilla ice cream or a cup of aromatic coffee. Enhance its flavor with warm chocolate sauce or a spoonful of flavored whipped cream. Nutritional Benefits This cake is not only delicious but also packed with nutrients. Blueberries are rich in antioxidants, while mascarpone adds calcium and protein. Using whole eggs in the base and cream contributes to a balanced diet. Frequently Asked Questions - Can I use other types of fruit? Yes, you can replace blueberries with any seasonal fruit, such as raspberries or strawberries. - Is the cake suitable for vegans? No, but you can adapt the recipe using vegan alternatives for eggs and mascarpone. - How long can the cake be stored? The cake can be kept in the refrigerator for 3-4 days, but it is best consumed fresh. Possible Variations For a more intense flavor, you can add a bit of almond extract to the cream or use dark chocolate for a pleasant contrast with the sweetness of the blueberries. You can also experiment with different types of pudding to change the jelly's flavor. Personal Note This rose cake recipe is one of my favorites because it combines delicate flavors with a spectacular appearance. Each slice brings a touch of joy, and special occasions become memorable with such a dessert. Try making it and share it with your loved ones - it will surely become a favorite among all! Regardless of the occasion, the rose cake with mascarpone cream and blueberry jelly is a perfect choice. Enjoy it with pleasure and savor every bite!

Rose cake (with mascarpone cream and blueberry jelly)

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