Summer cake with roses
  • 500 g.(18 oz.) fresh strawberries;
  • 120 g.(4.2 oz.) iced sugar;
  • 1 tsp. rose extract (or 2-3 tsp. of rose water);
  • 15 g. (0.5 oz.) of gelatin;
  • 1000 g. (35 oz.) Ricotta;
  • 400 g. (14 oz.) Crème fraîche ;
  • 110 g. (3.0 oz.) of egg whites;
  • 300 g. (10.5 oz.) of sugar;
  • 74 g.(2.6 oz.)  water;
  • 1 vanilla pod;
  • Gelatin 30 g (1 oz.);
  • 370 g.(12 oz.) flour;
  • 70 g.(2.5 oz) almond flour;
  • 6 g. (0.2 oz.) baking powder;
  • 2 g. (0.07 oz.) Fleur de Sel;
  • 130 g. (4.6 oz.) of iced sugar;
  • 70 g. (2.5 oz.) of egg yolks;
  • 200 g. (7 oz.) of butter;
  • 1 vanilla pod.
Summer cake with roses
DAY 1;
Prepare Strawberry jelly:
  1. Soak the gelatin in cold water and let it swell;
  2. Puree the strawberries in a blender and mix them with iced sugar;
  3. Take 1/3 of the mixture; put it into a saucepan and heat without boiling. Remove from the heat and dissolve the gelatin in it;
  4. Add the rose extract and remaining pureed strawberries;
  5. Cover one of the spring forms with plastic wrap, pour the strawberry mixture in it and store it in the refrigerator overnight;


DAY 2;
Prepare the rose petals and little rose buds (or some berries if you wish) for decoration:
  1. Lightly beat the egg white with a fork just until it loses its structure;
  2. With the help of a thin watercolor brush apply a thin layer of the egg white on both sides of each petal and around the rose buds;
  3. Sprinkle with sugar trying not to miss any spots. Lay down on a silicone mat or on the grill and leave it overnight;


Prepare the shortbread:
  1. Preheat the oven to 175°C (360°F);
  2. Mix all the dry ingredients in the food processor, add the vanilla seeds;
  3. Cut the butter into small cubes and add to the dry mixture. Mix on medium speed for 5 minutes or until the mixture is smooth. At the end, add the yolks. Mix vigorously until it forms a homogeneous lump;
  4. Roll out the dough to about 1cm thick and 12 inches wide;
  5. Cut the dough circle equal to the diameter of your spring form pan;
  6. Put the dough into second spring form pan and bake in the oven for about 20 minutes (or until nice and golden);
  7. Remove from the oven and let it cool;


Prepare the Ricotta cream:
  1. Soak the gelatin in cold water and let it swell;
  2. Mix the Ricotta with the vanilla seeds and Crème fraîche;
  3. Using an electric mixer, beat the egg white mixture on medium speed until stiff peaks form;
  4. In a saucepan, mix the sugar and the water and heat it to a temperature of 118°C;
  5. Pour the prepared hot syrup into egg whites, then increase the speed and continue to beat until it forms stiff, glossy peaks. This is called an “Italian meringue”;
  6. Dissolve the swelled gelatin in the small amount of boiling water and add it to the Ricotta and Crème Fraîche mixture. Mix well;
  7. Now carefully add your meringue to the cream cheese mixture. Mix gently and let it cool;


Assembling the cake:
  1. Line the spring form pan with a plastic wrap;
  2. Put the shortbread on the bottom;
  3. Remove the strawberry jelly from the fridge, remove the wrap and place it on the top of the shortbread;
  4. Pour the cheese cream on top and smooth it out;
  5. Store in in the fridge overnight.;


DAY 3;
  1. Remove the cake from the fridge;
  2. Decorate it with the candied roses and berries to taste;
  3. Serve it to everyone’s astonishment!


Leave your comment
9/24/2013 8:17 AM
Kind of sexy cake!  Those sugared pink petals, seems like edible too. I do not dare to make it!
I hope I convince myself to try to make it while there are still roses around. I like cakes and especially beautiful cakes!
Seems like a lot of work but I am tempted to surprise my dearest!
Thank you for the recipe!
9/24/2013 8:28 AM
Thank you! I did not realise it was sexy! :-)