Cake with foam and rose jam

Name: Cake with foam and rose jam
Ingredients: 3 chicken eggs; 3 tablespoons raw sugar; 3 tablespoons oil; 5 egg whites; 3 tablespoons white sugar; 3 tablespoons rose jam; 1 cup of water; 500 g heavy cream; 50 g powdered sugar

Dessert - Cake with foam and rose jam by Crina A. - Recipia

Rose Foam and Jam Cake: An Airy and Aromatic Delight Who doesn't love a dessert that impresses not only with its appearance but also with its taste? The rose foam and jam cake is surely one of those recipes that combines delicacy and refinement. This cake will not only bring a smile to the faces of your loved ones but will also turn every meal into a celebration. Moreover, it is a simple recipe but with a remarkable visual and taste impact. Let's get to work! Preparation Time: 20 minutes Baking Time: 70 minutes (30 + 40) Total Time: 90 minutes Servings: 8 servings Ingredients For the Base: - 3 chicken eggs - 3 tablespoons raw sugar - 3 tablespoons oil - 3 tablespoons flour For the Egg White Foam: - 5 egg whites - 3 tablespoons white sugar - 3 tablespoons rose jam - 1 pinch of salt For Caramelizing: - 5 tablespoons raw sugar For the Syrup: - 1 cup water - 2 tablespoons rose jam For the Whipped Cream: - 500 g heavy cream - 50 g powdered sugar Step-by-Step Preparation 1. Preparing the Eggs: Start by washing the eggs with warm water. This step is important to remove any impurities from the eggshell. Carefully separate the egg whites from the yolks, ensuring that no yolk enters the egg whites. 2. Beating the Egg Whites: In a clean bowl, add the egg whites and a pinch of salt. Use an electric mixer and beat until you achieve a dense foam. Patience is essential here; the foam must be firm enough to hold its shape. Once you reach the desired consistency, gradually add the sugar and continue mixing until a shiny meringue forms. 3. Preparing the Yolks: In a cup, whisk the yolks with the oil until creamy. This addition of fat will contribute to a richer texture of the base. 4. Combining Ingredients: Add the yolk mixture over the beaten egg whites and incorporate them with a spatula, being careful not to deflate the foam. Then, add the flour in the same way, mixing gently until homogeneous. 5. Preparing the Oven: Preheat the oven to medium heat (about 180°C). Prepare an 18 cm diameter baking pan by lining it with parchment paper. This will help the base release more easily after baking. 6. Baking the Base: Pour the mixture into the prepared pan and bake for about 30 minutes. It is essential to do the toothpick test: if it comes out clean, the base is ready. Remove it from the oven and let it cool. 7. Caramelizing the Sugar: In a saucepan, caramelize the 5 tablespoons of raw sugar. Be careful at this stage, as the sugar can burn quickly. Once melted and golden, swirl the pan so that the caramel distributes evenly on its walls. Set aside. 8. Preparing the Egg White Foam: In another saucepan, bring water to a boil (about half full). In a bowl, beat the egg whites with a pinch of salt, gradually adding the sugar until you achieve a firm meringue. Incorporate the rose jam, mixing gently with a spatula. 9. Assembling the Cake: Pour the egg white foam over the caramelized sugar in the saucepan. Place the saucepan over the one with boiling water and put everything in the oven for about 40 minutes. Here, the foam will rise beautifully. Be careful to place the pans lower in the oven to prevent sticking to the oven's ceiling. 10. Cooling: Once browned, turn off the oven and let the cake cool for 20 minutes inside to avoid thermal shock. 11. Inverting the Cake: Place a plate on top of the saucepan and quickly invert everything. Wait a few moments for it to cool completely. 12. Preparing the Syrup: In a small saucepan, combine 1 cup of water with 2 tablespoons of rose jam. Bring to a boil, then let it cool. This syrup will infuse the base with a subtle rose flavor. 13. Decorating with Whipped Cream: Whip the heavy cream with the powdered sugar until fluffy. Use a spatula or piping bag to decorate the cake with whipped cream. Be careful, as the cake can be slippery due to the caramel. 14. Final Cooling: Chill the cake until serving. This airy and aromatic cake will surely be the star of your table! Chef's Tip - Make sure all ingredients are at room temperature before starting preparation. This will help with better homogenization of the mixtures. - If you want an even more intense rose flavor, you can add a few drops of rose essence to the meringue. - The cake can be served with a scoop of vanilla ice cream or a chocolate sauce for a delicious contrast. Nutritional Benefits This cake, although a dessert, contains beneficial ingredients such as eggs, which are a good source of protein, and rose jam, which adds a note of antioxidants. However, moderate consumption is recommended, considering the sugar content. Frequently Asked Questions 1. Can I replace raw sugar? Yes, you can use white sugar, but raw sugar adds a caramelized flavor. 2. How can I prevent the cake from sticking to the pan? Make sure to use parchment paper and that the caramel is well distributed on the pan's walls. 3. Can I use other types of jam? Absolutely! Rose jam can be replaced with other flavors, such as cherries or raspberries, for a different taste. 4. How long can the cake be stored? The cake keeps well in the refrigerator for 2-3 days, covered with plastic wrap or in an airtight container. Ideal Pairings This cake pairs perfectly with rose tea or a sweet white wine, which will complement the delicate flavors of the dessert. You can also serve a flavored coffee for a pleasant contrast. I hope this recipe inspires you to create a memorable dessert for your loved ones! Enjoy and don't forget to share the result with those around you!

Category: Dessert Author: Crina A. Views: 1 Date: 07.10.2024

Facebook Pinterest

Dessert - Cake with foam and rose jam by Crina A. - Recipia 1

Dessert - Cake with foam and rose jam by Crina A. - Recipia 2

Categories