Strawberry rose cake recipe

Name: Strawberry rose cake recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: European, British
Ingredients: 250g all purpose flour; 20g corn starch; 320g granulated sugar; 2 tsp baking powder; 1/2 tsp salt; 120g cubed unsalted butter, room temperature; 3 eggs, room temperature; 240ml buttermilk, room temperature; 45g vegetable oil; 10ml vanilla extract; 680g cold heavy cream; 10ml rose water; 100g powdered sugar; 2 tsp gelatine powder; 45ml cold water; 10ml heavy cream; 150g strawberries; Rosemary; Pomegranate; Dill; Mint

24 steps

Prep:25minCook:25min

🍓 3 six inch layers of vanilla cake 🍓 Stabilized whipped cream that’s rose flavoured 🍓 Diced strawberries for the filling

Updated at: Thu, 17 Aug 2023 06:39:44 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories836 kcal (42%)

Total Fat51.9 g (74%)

Carbs85.4 g (33%)

Sugars57.9 g (64%)

Protein9.6 g (19%)

Sodium351.3 mg (18%)

Fiber1.5 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

Instructions

For the cake:

Step 1

Preheat your oven to 350F

Step 2

Line the bottom of three 6” cake pans with parchment paper. Grease the sides with butter or oil then set aside.

Step 3

In a stand mixer fitted with a paddle attachment, combine the flour, corn starch, salt, sugar and baking powder.

all purpose flour250g

corn starch20g

granulated sugar320g

baking powder2 tsp

salt½ tsp

Step 4

Cube the butter then add it to the dry ingredients. Mix on medium speed until well combined and crumbly. The mixture should resemble bread crumbs.

unsalted butter120g

Step 5

In a bowl, whisk the eggs, oil, vanilla and buttermilk until well combined.

eggs3

buttermilk240ml

vegetable oil45g

vanilla extract10ml

Step 6

Add the wet ingredients to the dry in 3 batches, mixing on medium speed after each addition. (Each addition should be fully combined before adding the next)

Step 7

Stop mixing once the cake batter is smooth and has no visible flour clumps. Do not over mix the batter.

Step 8

Divide the batter equally between the 3 pans, smooth them out, and tap gently against your countertop to get rid of air bubbles.

Step 9

Bake at 350F for 20 mins or until a toothpick inserted in the centre comes out clean.

Step 10

Allow to cool in pan for 5 minutes then invert the layers onto a cooling rack and peel back the parchment paper. Cool the cake layers down completely.

Step 11

Once cooled, wrap in plastic film and refrigerate for 1-2 hours. They’re a lot easier to work with when chilled so I highly recommend doing this.

For the whipped cream:

Step 12

In the bowl of your stand mixer fitted with a whisk attachment, whip the cold heavy cream with the rose water and sifted powdered sugar until stiff peaks. Do not over mix.

heavy cream680g

rose water10ml

powdered sugar100g

Step 13

In a small bowl, combine the gelatine powder with the cold water. Microwave for 20 seconds. Add the 10ml of heavy cream and mix until combined.

gelatine powder2 tsp

water45ml

heavy cream10ml

Step 14

Pour the gelatine mixture into the whipped cream. Mix on medium speed until just combined.

Assembly:

Step 15

Dice and pat dry the strawberries. Set aside.

strawberries150g

Step 16

Use a serrated knife to level all 3 of the cake layers. They should be nice and flat

Step 17

Place one of the cake layers onto a turn table. Use an offset spatula to spread a layer of the whipped cream on top.

Step 18

Add half of the diced strawberries on top of the whipped cream layer. Evenly distribute.

Step 19

Cover the strawberries with a thin layer of whipped cream. Place another cake layer on top and repeat the process with the whipped cream / strawberries.

Step 20

Place the final layer on top and cover the whole cake with the whipped cream.

Step 21

Use an off set spatula to create rustic swoops.

Step 22

For the roses: use pomegranate seeds, rosemary and small mint leaves.