I am so excited about the Rose Cake. It looks super nice, it's easy to make, and took me only 3 minutes to decorate it. All we need it's a 1M nozzle, piping bag and frosting. The longest part, is a baking of the sponge cake, but I believe in you, my little baker. I fill my cake up with fresh blackberries, whipped cream and raspberry mousseline.
For the sponge cake recipe click here.
For the Raspberry Mousseline:
- 1/2 cup raspberry puree dissolved in 1/2 cup water (if you don't have a raspberry puree, just blend fresh or defrosted raspberries using hand mixer)
- 1 egg + 1 egg yolk
- 110 g granulated sugar
- 3 tbsp cornstarch
- 100g cold unsalted butter
- Pour your fruit puree in the pan, and bring it to simmer.
- Cream together eggs and sugar until light, thick and fluffy. Add the cornstarch, and whisk it.
- When fruit puree is simmering, temper some of it with a egg mixture- simply add one or 2 spoons of puree to our eggs, so they won't cook.
- Pour all the cream to the pan, and keep whisking it- it's really important, as we don't want eggs to cook.
- Keep whisking over the medium heat, and when it starts to boil, keep it on heat 3 more minutes- that much the thickening agent needs to start working.
- Return the mixture to the pan and stir over a low-medium heat until it comes up to a gentle boil. It must boil for it to thicken. Keep cooking or around 2 more minutes, and don't forget to stir all the time.
- Pour the mousseline into a clean bowl.
- Cover with cling film and allow to cool. It must be covered to prevent a skin forming.
- When the our mousseline is cold, place it in your stand mixer bowl, and beat it on medium speed. Add the butter slices, about one-third at a time, waiting until each addiction is absorbed before adding the next one.
For the Icing :