Salted Caramel Rose Cake

Ingredients:


Rose Cake


2 3/4 cups flour

1 tablespoon baking powder

3/4 teaspoon salt

3/4 cup (12 tablespoons) unsalted butter, softened

1 1/3 cups granulated sugar

1/3 cup brown sugar

3 egg whites

2 whole eggs

1 cup full-fat vanilla yogurt or 1 cup whole milk 

1 teaspoon vanilla extract

1/4 teaspoon rose water


Honey Vanilla Buttercream


3/4 cup butter, softened

2 tablespoons honey

3 and 1/2 cups powdered sugar

1 teaspoon vanilla extract

2 tablespoons heavy cream


Salted Caramel


2 Tablespoons Water

1/3 Cup Granulated Sugar

1/2 Cup Heavy Cream, at room temperature

1/3 Cup Brown Sugar, packed

1/4 Cup Butter, at room temperature

1/2 Teaspoon Salt


Candied Rose Petals (optional)


Petals from 10 organic roses

1 egg white, lightly whisked

1 cup ultra fine caster or baker's sugar

pastry brush


First, make the caramel. In a small thick-bottomed saucepan mix together the water and the granulated sugar until well blended. Bring to a boil over medium-low heat and continue boiling until the mixture turns a light caramel color, only stirring once every four minutes. This took me about eight minutes, but the speed will depend upon the heat of your stovetop. Remove the pan from the heat and quickly stir in the heavy cream, butter, and brown sugar until incorporated. Be careful as the mixture will spit and hiss a bit. If the sugar begins to clump up when you're stirring do not fret, just stir as best as you can for about 30 seconds and then put the pot back on the heat and bring it back to a boil again over medium-low heat. Once it is boiling again stir until the sugar chunk dissolves and the mixture is smooth. Once it smoothes out, stir it every two minutes and allow the mixture to simmer for 10-12 minutes or until it has thickened. Remove from the stovetop and stir in the salt. Set aside and allow to cool to room temperature.

Now you can begin making the cake. Preheat the oven to 350 degrees Fahrenheit and lightly grease and flour (3) 8-inch baking pans. In a large bowl mix together the flour, baking powder, and salt and then set it aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars until smooth. Add the egg whites and mix until incorporated, then add the eggs one at a time, mixing well after each addition. Add the vanilla extract, rose water, and half the milk and mix until blended. Then alternate between adding half the flour mixture and the remaining milk until everything is incorporated and the batter is smooth.

Evenly distribute the batter between the cake pans and place them in the oven. Bake for 30 minutes or until a toothpick inserted into the center of each cake comes out clean. Remove from the oven and allow to cool for 15 minutes before removing the cake from the pans and allowing them to cool completely.

While the cakes are cooling, you can begin candying the rose petals (optional). Lightly brush each petal with the egg white until it is completely coated in a thin layer of egg wash. Take a small spoon and gently sprinkle the caster's sugar over the petal until it is coated with the sugar all around. Place on a wire rack to dry until crisp, repeat with the remaining rose petals.

Now you can prepare the buttercream. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and honey. Add the powdered sugar and continue mixing until smooth, then add the vanilla extract and cream and mix at medium-low speed until the buttercream is smooth and fluffy. Set aside.

Spread the salted caramel between the layers of the cake, then frost the outside of the cake with the buttercream. Garnish with the rose petals by gently pressing them onto the buttercream, and serve immediately.
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