INGREDIENTS
CAKE LAYERS:
250 g flour
2 and ½ tsp of baking powder
1 pinch of salt
350 g of sugar
120 ml of sunflower oil
4 eggs
200 ml milk
1 and ½ tsp vanilla extract
1 drops of pink paste coloring (optional)
CREAM FILLING:
100 g of icing sugar
175 g fresh cream cheese (phyladelphia type)
250 g mascarpone cheese
250 g of cold whipped cream (at least 30% fat)
1 tsp vanilla extract
1 tsp edible rose extract
1 drop of pink paste coloring (optional)
1 small can of peach in syrup (240 g)
GLAZE:
200 g of icing sugar
2 Tbsp water
1 Tbsp edible rose extract
1 drop of pink paste coloring (optional)
DECORATION:
150 g chopped natural pistachio
2 or 3 fresh rosebuds
INSTRUCTIONS
To prepare the cake, preheat the oven to 170ºC and grease three pans of approximately 18 cm in diameter. If
you do not have 3 pans you can do it in 1 or 2, but the cooking time will be longer.
In a bowl sieve the flour with baking powder and salt. In another bowl mix the sugar with the oil. Incorporate
the eggs and beat until they are integrated.
Pour in half the flour and blend lightly. Now incorporate milk and vanilla extract. Mix a little more and finish
adding the rest of the flour and mixing until there are no lumps.
Divide the dough into three equal parts and paint one of the pink parts. This part is obviously optional, if you do
not want to do all the layers of the same color.
Fill the 3 pans and bake at 170ºC for about 30 minutes. Remember as always check that they are well cooked by
doing the stick test. Remove from oven and allow to cool completely on a rack.
Prepare the cream cheese by first beating cream cheese and mascarpone with an electric rod mixer. When you
have a unctuous texture add the icing sugar. Continue beating for another few minutes until the sugar is
incorporated into the mixture. Lastly, add the cream (I put it in the freezer about 15 minutes before using it to be
very cold) and beat with the rods at maximum speed about 2 minutes.
Divide the cream into two equal parts. Add one teaspoon of vanilla and mix until smooth. Add to the other piece
of cream the aroma of rose and the pink coloring mixing until you have a uniform color. Reserve the creams in
the fridge until the time to assemble the cake.
When the cake layers are completely cold, you can begin to assemble the cake. First level the cakes to be all of
the same height by trimming the excess. Place one of the white layers as a base inside a cake ring adjusted to
the size of your cupcakes.
Drain the peach halves in syrup (DO NOT THROUGH THE SYRUP) and set aside. With the peach syrup, we are
going to soak the biscuits so that they are moister, if you want, you can also add some liquor. Soak the first layer
of sponge cake using a brush and cover with peach halves. Then cover the peach with the white cream.
Place the layer of pink sponge cake. Soak that cake with the brush and syrup and cover with the pink cream. To
finish, soak the last layer of cake with syrup and place it on the pink cream pressing slightly to stabilize the cake.
Cool in the refrigerator for at least 1 hour.
Prepare the icing by mixing the icing sugar with the remaining liquid ingredients. If you see that it is too thick,
add a few more drops of water, but be careful not to overdo it and leave you too much liquid as it happened to
me.
Remove the cake from the refrigerator and place it on a rack with a plate or tray underneath to collect the glaze
that falls. Cover the whole cake with icing and let stand to harden for at least 30 minutes. To finish cover the
sides of the cake with the chopped pistachio and decorate with the roses or petals to your taste.
NOTES
The cake should be kept in the fridge due to the cream of cheese
ps- this isn't my recipe, thought cake lovers would love to try it.
https://gscrochetdesigns.blogspot.com. one can see my crochet creations
https://cancersupportindia.blogspot.com. feel free to view for easy, simple and health tips
https://kneereplacement-stickclub.blogspot.com. for info on knee replacement
https://GSiyers home remedies.blogspot.com is the latest addition to my blogs.
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