Bloody Rosewater Cake

Updated at: Sun, 07 Jan 2024 14:40:59 GMT

Step 1

Preheat the oven to 325°F and prepare two 8-inch baking pans with parchment paper and butter.

Step 2

In a medium bowl, sift together flour, sugar, cardamom, baking powder, and salt.

Step 3

In a small bowl, beat together egg yolks, water, oil, and rose water until frothy.

Step 4

Fold egg yolk mixture into flour mixture until just combined.

Step 5

In a separate bowl, whip egg whites and cream of tartar until stiff peaks form.

Step 6

In 4 even increments, fold egg whites into the cake batter.

Step 7

Pour into prepared pans and bake for 30-40 minutes, or until a toothpick can be inserted and removed cleanly.

Step 8

Let cool on a wire rack.

Step 9

Make the raspberry blood by boiling together raspberries, white sugar, lemon zest, and water for two minutes. Simmer for another ten minutes, until the mixture becomes liquid.

Step 10

Sift the raspberry seeds out of the mixture using a sieve. Store the sweetened juice in the refrigerator to cool.

Step 11

To prepare the frosting: In the bowl of an electric mixer, beat the cream cheese and butter for 4-10 mins (depending on how fluffy you want your frosting). Sift in the confectioners sugar, and add in the rose water. Beat for a minute, or until you reach your desired consistency.

Step 12

Fill a balloon with the raspberry blood and knot it well.

Step 13

Level your cake layers to smooth the tops, and cut them in half through the middle to make 4 layers. Use a knife to carve them into hearts. Stack and layer the cakes with frosting. Cut a chunk out of the middle of the layered cake to make a deep well, place the blood-filled balloon into the well. Cover the balloon frosting, and decorate the cake to taste. I used pomegranate seeds and rose petals.

Step 14

Slice, serve, and enjoy!

↑Support creators by visiting their site 😊

1 liked

0 disliked

Delicious

Kid-friendly

Moist

Special occasion

Sweet