Rose-scented cake

Name: Rose-scented cake
Ingredients: 3 eggs; 3 tablespoons sugar; 3 tablespoons flour; 1 tablespoon oil; 6 egg whites; 4 tablespoons sugar; 1/8 teaspoon salt; 3 tablespoons rose preserve; 200 ml whipping cream; 200 ml cooking cream with 25% fat; 2 tablespoons sugar; 3 tablespoons sugar; 1500 ml hot water

Dessert - Rose-scented cake by Veta A. - Recipia

Rose-scented cake: the egg white meringue stays airy, and the sponge soaks up the caramel beneath a layer of whipped cream. In Bucharest, I tried a slice and was so delighted that I couldn’t identify the flavor; it seemed like the best cake in the world, so I asked for the recipe, because one shared between two was too little. The proof photo is Panacris’s, and I thank them for it. Preparation: 35 minutes. Cooking: 60-65 minutes. Resting: 180 minutes. Total time: 275-280 minutes. Servings: 8. Approximately 330 kcal and 7 g protein per serving.

Ingredients

For the sponge

3 eggs
3 tablespoons sugar
3 tablespoons flour
1 tablespoon oil

For the rose meringue

6 egg whites
4 tablespoons sugar
1/8 teaspoon salt
3 tablespoons rose preserve

For the whipped cream

200 ml whipping cream
200 ml cooking cream with 25% fat
2 tablespoons sugar

For the caramel and water bath

3 tablespoons sugar
1500 ml hot water

Preparation

1. Separate the egg whites from the yolks. Beat the whites from the 3 eggs until foamy, gradually add 3 tablespoons of sugar and beat until it dissolves. 2. Mix the yolks with 1 tablespoon of oil, fold them into the egg whites, then add 3 tablespoons of sifted flour and gently fold from the bottom up. 3. Pour the mixture into a 20 cm pan lined with baking paper. Bake in a preheated oven at 160 °C for 30 minutes, until a toothpick comes out clean. Leave the sponge to cool for 45 minutes. 4. In a round 20 cm dish, caramelize 3 tablespoons of sugar for 4-5 minutes, until golden. Tilt the dish to coat the bottom and sides with caramel. 5. Beat the 6 egg whites with 1/8 teaspoon of salt until foamy. Add 4 tablespoons of sugar and beat until completely dissolved, then gently fold in 3 tablespoons of rose preserve. 6. Pour the meringue into the caramelized dish and level the top. Set the dish in a larger pan, pour 1500 ml of hot water into the pan, up to halfway up the dish, then bake at 180 °C for 25-30 minutes, until a toothpick comes out clean. 7. Turn off the oven and leave the meringue inside for 15 minutes. Place the cooled sponge on top of the meringue, put a serving plate over the dish and turn the cake out in one firm motion. 8. Beat 200 ml of whipping cream with 200 ml of cooking cream and 2 tablespoons of sugar until the cream holds its shape for decorating. Cover the cake with the cream and refrigerate for 120 minutes.

Notes

Keep the cake covered in the refrigerator for up to 3 days; you can assemble it a day ahead, but the whipped cream sits better if you add it closer to serving. You can replace the rose preserve with the same amount of apricot jam; the slice is reminiscent of meringue over sponge cake, and the cake contains gluten, eggs and dairy. Serve cold, with black tea. The round 20 cm dish with straight sides keeps the meringue layer an even thickness. I choose a preserve with thick syrup, because one that is too runny can soften the meringue. For the whipped cream, a chilled bowl helps it become firmer; stop the mixer when stiff peaks form, because beating it too long can make it grainy.