Rose Cake
MATERIALS
1 instant sponge cake
For the cream:
Three and a half glasses of milk
1 egg
2 tablespoons of wheat starch
2 tablespoons of flour
1 cup of granulated sugar
1 packet of vanilla
To soak the cake:
1 tea glass of milk
2 tablespoons of powdered sugar
4 tablespoons of rose water
For the top: 5 red roses
1 egg white
2 tablespoons of powdered sugar
- 1 | 3
For cream, take the milk in a saucepan and heat it. In a separate saucepan, mix the eggs, starch, flour and powdered sugar. Add the warmed milk and set the pan on the stove. Cook, stirring constantly, until it reaches a thick pudding consistency and remove from the heat.
- 2 | 3
Add the vanilla and mix. Mix milk, powdered sugar and rose water in a bowl to soak the sponge cake. Wet both parts of the cake with this mixture. Put the bottom base of the cake on the serving plate and spread half the cream on it.
- 3 | 3
Cover the other cake and cover with the remaining cream on all sides. After separating the leaves of the roses, wash and dry them. Lightly whisk the egg white and smear the ends of the rose petals. Then rub it in powdered sugar and place it on the cake. After waiting 1 hour in the refrigerator, serve by slicing.
