Back to 4 servings Rosewater Cake 2 cups cake flour, 250 g 2 cups granulated sugar, divided, 400 g 3 tsp baking powder 0.5 tsp salt 0.5 tsp cardamom 6 large eggs, separated 0.5 cup water, 125 ml 2 tbsp rosewater 0.5 cup oil, 125 ml 2 tsp grated lemon zest 0.5 tsp cream of tartar pink gel colouring, I used Americolor Soft Pink Rosewater Sugar Syrup 0.25 cup rosewater, 60 ml 0.25 cup water, 60 ml 0.5 cup sugar, 100 g Pistachio Pastry Cream 0.5 cup pistachios, 75 g, pistachio flour can also be used 2 tbsp water, up to 3 tbsp 1.25 cups milk, 310 ml 4 egg yolks 0.5 cup sugar, 100 g 2 tbsp cornstarch 1 tsp vanilla Rosewater Whipped Cream 1 cup whipping cream, 250 ml 4 tbsp sugar 2 tbsp rosewater Italian Meringue Buttercream 1 recipe Italian Meringue Buttercream Gel food colours, Americolor Electric Green and Soft Pink
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1 Step 1: Preheat the oven to 350°F (180°C); line two 8" x 2" high round cake pans with parchment circles.2 Step 2: In a large bowl, sift together the cake flour, 1 cup (200g) sugar, baking powder, salt and cardamom. Make a well in the center.3 Step 3: In a smaller bowl, mix together egg yolks, water, rosewater, lemon zest and oil until blended. Pour this mixture in with the dry ingredients and whisk until smooth. Add a few drops of pink gel colour and mix until colour is well incorporated.4 Step 4: In another bowl (preferably a stand mixer with the whisk attachment), whisk the egg whites with cream of tartar until frothy. Slowly add in the remaining 1 cup of sugar and until thick and fluffy like marshmallow cream.5 Step 5: Carefully fold in the egg whites into the batter in two additions.6 Step 6: Pour batter in prepared cake pans and bake for approximately 40 minutes. The cake is ready when an inserted wooden skewer or cake tester comes out clean or when cake springs back when lightly pressed with a finger.7 Step 7: Take the cakes out of the pans right away; loosen the sides with a knife or metal spatula and invert to a metal rack. Invert again to another rack to prevent the cake from splitting. Cool completely.8 Step 8: Place all the ingredients in a small sauce pan and let it boil for one minute. Set aside and let cool.9 Step 9: Process the pistachio in a blender or coffee grinder until it resembles like sand. Add in water a tablespoon at a time until it makes a paste. Paste should be thick and not watery. Set aside.10 Step 10: Place the egg yolks in a bowl and lightly whisk it to break it up. Add in the sugar and cornstarch and whisk until thick and lemony in colour.11 Step 11: Bring the milk into simmer in a sauce pan. Mix in the pistachio paste into the milk. Gradually whisk half the milk into the yolk mixture to temper it, and then add all in. Bring all the mixture back in the same sauce pan and bring to a boil while continually whisking. Let the mixture boil for at least 1 minute to cook the cornstarch (otherwise it will have a starchy texture).12 Step 12: Add in the vanilla. Place the pastry cream in a shallow dish and cover with a plastic cling film. Place in refrigerator until well chilled. (This can be done a day ahead).13 Step 13: Place all ingredients in a bowl and whisk together until medium stiff peaks are formed. Set aside and keep chill in refrigerator if not used right away.14 Step 14: Cut each cake horizontally in half using a serrated knife. Place one piece on a cake board or serving platter. Drizzle with some rosewater sugar syrup.15 Step 15: Place some buttercream in a pastry bag fitted with a large round pastry tip or in my case I used just the coupler. Pipe a "dam" all around the edge of the cake with buttercream, add in a third of the pistachio pastry cream and spread with a small spatula. Add in some of the rosewater whipped cream and spread as well.16 Step 16: Repeat for 2 more layers of cake and fillings and place last piece of cake on top. Crumb coat the cake with some buttercream and place in the fridge til set, about 15 minutes.17 Step 17: Frost with the rest of the buttercream and decorate as desired.getsaucepan.com/r/4e2bafc2-e3a0-4bb1-b9a7-eb385233573b · Original: https://www.make-fabulous-cakes.com/pistachio-rose-cake.html
