Rose and raspberry cake

Berries everywhere! The market is flooded with all kinds of berries. This is the best time to use berries as they come in fresh and sweet. They tend to get mushy and spoil in a short time, so I made a simple jam with some berries and made a cake with layers of raspberries.

It seems perfectly natural that rose and raspberry should make a perfect paring. After tasting this cake I strongly appreciate their compatibility.

Ingredients for cake

• 1 cup white sugar
• 1/2 cup butter
• 2 eggs
• 1 teaspoons vanilla extract
• 1  tsp rose essence
• 1 1/2 cups all-purpose flour
• 1 teaspoons baking powder
• 3/4 cup milk

Rose syrup

• 1/2 cup sugar
• 1 cup water
• 1 tsp rose essence

Boil water and sugar adding rose essence.

Mixed berry jam

• 1 cup mixed berries – black berries, strawberries and raspberries
• 1/4 cup sugar

Place mixed berries in a pan and add sugar. Bring it to a boil on medium heat and smash the mixture and make a simple jam with berries. While boiling it gets watery, but on cooling it solidifies to jam consistency.

 Frosting

• 1 cup cream
• 1/2 cup sugar
• few drops of raspberry juice to colour (optional)

1. Preheat oven to 350° F.
2. Grease two 8xinch pans.
3. In a bowl, cream together the sugar and butter.
4. Beat in the eggs then stir in the vanilla and rose essence with an electric whisk.
5. Combine flour and baking powder, add to the creamed mixture and mix well.
6. Finally whisk in the milk until batter is smooth.
7. Pour batter into the two prepared pans.
8. Bake for 30-35 minutes in the preheated oven.
9. Cake is done when a tooth pick inserted in the center come out clean.

A lighter texture can be achieves by replacing 3 tbsp of cornstarch in all-purpose flour. (I read it somewhere but did not use it in this cake…may be next time!) Buttermilk can be used instead of milk.

Assembling

1. When the cake is cooled, cut the domes on top of the cakes.
2. Place one cake on a plate and add rose syrup on it to soak.
3. Spread a layer of berry jam and some raspberries.
4. Place frosting on it and spread it.
5. Invert the 2nd cake upside down and soak in rose syrup.
6. Spread frosting on it, place a fondant rose and some raspberries to decorate.

When baked, this cake absorbs syrup readily without poking it. It is made moist by pouring rose syrup and spreading jam on it.

This layered cake with raspberries and soaked in great flavors is quite enticing! It lures us with its delicate aroma and a strong berry presence.

If you have never tried cakes with rose flavor and raspberries combined, this is a good cake to start! It reminds me of the smell in a summer gardens filled with swaying roses. This soft fruity cake will make an amazing dessert. Great for parties!

I am heading over to Fiesta Friday #71 to party with Angie and co hosts Laurie @ ten.times.tea and Jhuls @ The Not So Creative Cook. It is time to have some fun and enjoy a ton of lovely food!