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A Rose is a Rose
Baby Cthulu
faerydragonet wrote in smallandplenty

Persian Love Cake

Candied rose petals

2large egg whites
1/2 cup sugar
Petals from 3 organic roses

1cup cake flour
14 tbsps baker's sugar or superfine sugar, divided
1 1/2 tsps baking powder
1/4 tsp coarse kosher salt
3 large eggs, separated
6 tbsps water
1/4 cup canola oil
1 tsp grated lemon peel
1/4 tsp whole cardamom seeds (removed from about 5 green cardamom pods

2 1/2 cups chilled heavy whipping cream, divided
Pinch of saffron threads
2/3 cup powdered sugar
1 tsp rose water
2 tbsps natural unsalted pistachios

Candied rose petals
Whisk egg whites in small bowl until foamy. Using pastry brush, brush rose petals on both sides with egg whites; sprinkle on both sides with sugar. Dry on nonstick rack at least 6 hours or overnight.

Preheat oven to 325°F. Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with parchment paper; butter parchment. Sift flour, 7 tablespoons baker's sugar, baking powder, and salt into large bowl. Whisk yolks and next 4 ingredients in small bowl until smooth. Add yolk mixture to dry ingredients; whisk until smooth. Beat egg whites in medium bowl until soft peaks form. Gradually add 7 tablespoons baker's sugar; beat until whites resemble thick marshmallow fluff. Fold whites into batter in 3 additions. Divide batter between prepared pans. Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes. Cool in pans on racks 15 minutes. Turn out onto racks, peel off parchment, and cool completely. DO AHEAD Can be prepared 1 day ahead. Wrap and store at room temperature.

Combine 1/2 cup cream and saffron in small saucepan. Bring to simmer. Remove from heat; let steep 20 minutes. Chill until cold.
Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream. Beat until peaks form.
Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Chill at least 1 hour and up to 6 hours. Garnish cake with rose petals and pistachios.

Make 8 servings

Courtesy of Bon Apetit.

You can scale this cake down or cut it up and serve one serving at a time.


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