Rose Garden Cake

Every spring or for name days, this rose cake is almost a must-have. I've made it several times, especially when fresh strawberries appear in the market. It's the kind of cake with a simple base, refreshing cream, and decoration that doesn't require much skill, yet looks great on the table. The result is fresh and not overly sweet, perfect for special occasions or when you want a dessert that's a bit different but not too complicated. Quick Info Total time: about 3 hours (includes cooling the cake, preparing the cream, and decorating) Preparation time: about 1 hour Baking time: 35-40 minutes for the base Servings: 12-14 slices Difficulty: medium Recipe type: festive cake with cream cheese and strawberries, decorated with chocolate and sugar paste roses Ingredients For the base: 6 large eggs 6 tablespoons sugar 6 tablespoons flour 2 tablespoons unsweetened cocoa powder 2 packets vanilla sugar 1 packet baking powder 1 tablespoon lemon zest For the syrup: 500 ml water 2 tablespoons honey juice from one small lemon For the cream: 500 g cream cheese at room temperature (I used mascarpone) 100 g sugar strawberry puree (made from 250 g strawberries + 4 tablespoons sugar + 1 packet Gelfix, prepared according to the instructions on the packet) a few strawberries diced into small cubes For the glaze: 200 g dark chocolate 100 ml liquid cream For decoration: sugar paste roses 200 g white chocolate a drop of red oil-based gel food coloring Preparation Method 1. Preparing the base 1.1. Preheat the oven to medium heat (about 180°C). 1.2. Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until foamy, then gradually add the sugar and continue mixing until a firm meringue forms. 1.3. In a separate bowl, mix the yolks with the vanilla sugar and lemon zest until slightly creamy. 1.4. Pour the yolk mixture over the meringue and gently fold in with a spatula using overturning motions. 1.5. Sift the flour together with the cocoa powder and baking powder. Fold them in slowly to avoid losing volume. 1.6. Pour the mixture into a round cake pan (26 cm in diameter) that has been greased and lined with parchment paper at the bottom. 1.7. Bake the base for 35-40 minutes. The base is done when a toothpick comes out clean. Remove the pan and let the base cool completely in the pan. 2. Preparing the syrup 2.1. In a small pot, combine the water, honey, and lemon juice. 2.2. Let it simmer on low heat for 15 minutes until the syrup thickens slightly. 2.3. Turn off the heat and let the syrup cool. 3. Preparing the strawberry puree 3.1. For the cream, you need cooled strawberry puree. You can find instructions on the Gelfix packet, but briefly: mash 250 g strawberries with 4 tablespoons of sugar, mix with Gelfix, and briefly boil, then cool. The puree must be completely cold before adding it to the cream. 4. Preparing the cream 4.1. Mix the mascarpone or cream cheese with the sugar until it becomes softer and smooth. 4.2. Add the cold strawberry puree and mix. 4.3. Finally, fold in the diced fresh strawberries, mixing gently. 5. Assembly 5.1. Cut the completely cooled base into three horizontal slices. The layers should not be warm. 5.2. Place the first layer on a serving platter and soak it with a third of the syrup using a brush or spoon. 5.3. Spread half of the cream over the first layer. 5.4. Place the second layer, soak it, and then spread the remaining cream. 5.5. Place the third layer and soak it, without adding cream on top. 5.6. Level the edges and prepare the cake for glazing: insert some strips of parchment paper under the edges to keep the platter clean. 6. Glazing with chocolate 6.1. Heat the liquid cream until almost boiling (do not let it boil). 6.2. Add the broken dark chocolate and stir until melted and smooth. The glaze should be fluid but not too thin. 6.3. Pour the glaze over the cake, allowing it to drip down the sides and cover everything. You can tilt the platter for even coverage. 6.4. While the glaze is still soft, place the decorative roses on top. 7. Preparing the pink chocolate guard 7.1. Cut strips of parchment paper slightly wider than the height of the cake and place them on a tray. 7.2. Melt the white chocolate in the microwave in short bursts, stirring to prevent burning. 7.3. Add a drop of gel food coloring (red oil-based) and mix until you achieve the desired shade. 7.4. When the chocolate has cooled but is still liquid, place it in a piping bag or a bag with the tip cut off. Draw zig-zags on the parchment paper in both directions. 7.5. When the chocolate starts to harden but is still flexible, lift the strips and place them around the edge of the cake, sticking them lightly. 7.6. Refrigerate the cake. Once fully set, peel off the parchment paper. Why I make this recipe often I choose it because it doesn't require complicated techniques, the base is easy to make, and the cream cheese with strawberries is light and has a fresh taste. It fits well for celebrations, but also for when I crave something a bit festive without spending too much time on elaborate decorations. Tips and Variations Tips Use room temperature eggs for the base. Let the cream cheese and strawberry puree reach room temperature before mixing. If you want to cut nice slices, the cake should be cooled for at least 2-3 hours before serving. If you want the chocolate guard to hold perfectly, be patient and let it set before peeling off the paper. Avoid soaking the base excessively so it doesn't become too soft. Substitutions You can use another cream cheese, as long as it's creamy (not light). Instead of mascarpone, Philadelphia or rich Ricotta will also work. If you don't want dark chocolate glaze, you can use only white chocolate, but the taste will be much sweeter. Gelfix can be omitted if you don't want a very firm puree, but it will affect the texture of the cream. The rose decoration can be omitted, or you can use fresh fruits. Variations You can swap strawberries for raspberries or blueberries. You can add a little vanilla extract to the cream cheese. For the syrup, you can add a bit of fruit liqueur. The base can also be made in a rectangular shape, adjusting the baking time. Serving Ideas Serve cold, sliced with a knife dipped in warm water. On the platter, it looks nice alongside a few fresh mint leaves. It can be portioned into thin slices – it's firm enough not to collapse. Frequently Asked Questions Does the base need to cool completely before assembly? Yes, otherwise the cream will melt, and the cake won't hold its shape. Can the cake be made a day in advance? Yes, it's even better the next day as the flavors meld better and the cream sets. Can I use strawberry jam instead of fresh puree? Yes, but the cream will be sweeter and the texture slightly different. How do I know if the glaze is the right consistency? It should flow slowly from a spoon, coating but not too fluid. If it's too thick, it will set quickly and won't cover evenly. Can I omit the chocolate guard? Of course, the cake will be just as good with a simple glaze. Nutritional Values (Estimates) One slice (from 14 servings) has approximately 330 kcal. Macronutrients: 6-7 g protein, 20-22 g fat, 30-35 g carbohydrates per serving. The cake is not very high in sugar if you don't overly sweeten the strawberry puree. Values are approximate and vary based on how much syrup you use and the type of cream cheese. Storage and Reheating Store in the refrigerator, covered, for up to 3 days. I do not recommend freezing, as the cream changes texture. Do not reheat – consume cold, straight from the fridge. If you want it to be softer, take it out 10 minutes before serving.

Tags

cheese cream cakechocolate cake

Categories

Appetizers

Beverages

Celebrity chefs

Chef in the city

Children

Coffee

Conserve

Cook and smile

Culinary Games

Culinary School

Dessert

Diverse

Doughs and pastries

Drinks

Fish

Healthy Delights

International

Jakob Hausmann

Jam

Jamie Oliver

Meat

Miscellaneous

Over

Pasta/Pizza

Pickles

Plague

Salad

Sandwiches

Sauces

Savory

Season

Sezon

Slow cooking

Soups

Star Recipe

Syrup

Translated

Various

Vegan