This rose cake is perfect for Mothers day or Valentines day. It's filled with strawberries and whipped cream and decorated with marzipan. Making petals might be a long task but easier than you can imagine.
Makes: 1 24cm round cake
120g sugar, divided
1 pinch salt
200g vegetable oil
1 lemon, juiced and zested
200g plain flour, sifted
30g potato starch, sifted
16g or 4 teaspoons baking powder, sifted
500g fresh strawberries
100g granulated sugar, divided
1 lemon, juiced
300ml whipped cream
2 tablespoons icing sugar
300g green marzipan
100g pink marzipan
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Sponge Cake: Preheat the oven to 180 degrees C. Grease with butter or line with wet baking paper (dumped and squeezed so it sticks better) a 24cm round cake tin.
Grind the almonds with 20g sugar until very fine.
In a bowl beat the eggs with remaining sugar and salt for at least 10 minutes with an electric beater. The mixture will be pale and very frothy.
Add vegetable ground almonds, oil, lemon juice and zest. Keep beating and add gradually the flour, sifted with potato starch and baking powder. Pour in the prepared tin.
Bake in the preheated oven for 40 minutes. Check cooking with a wooden skew, then remove from the oven and cool at room temperature on a rack.
Filling: Hull and slice the strawberries. Place in a bowl with 2 tablespoons of sugar and the lemon juice. Stir and set aside for about 20 minutes. Then, collect the juice.
Whip the cream with 2 tablespoons of icing sugar. Refrigerate for 15 minutes so it stabilizes.
To Assemble: Slice the sponge cake in 3 horizontal disks. Drizzle the bottom disk with 1/3 of the strawberry juice and cover with some strawberries sliced. Cover with the second disk and drizzle with some more strawberry juice; spread half of the whipped cream.
Finish with the third disk: drizzle with remaining juice and spread with the remaining whipped cream, saving just 1 spoon. If you don't have enough juice, mush the strawberries and use in place of the juice.
With a rolling pin roll out half of the green marzipan to a 30-32cm diameter disk. Roll the disk on the pin, transfer on the cake and gently unroll on the cake.
Cover the cake with the marzipan disk, gently smoothing up the sides and tucking the excess marzipan on the bottom of the cake. Place in the fridge.
Roll out the remaining green marzipan and also the pink one. Cut out 36 green and 3 pink 4-5mm thick and 6cm long stripes. Roll each marzipan stripe on your finger and form small roses petals. I made 36 green and 3 pink roses.
Remove the cake from the fridge, brush the top with a little whipped cream and stick the green roses in a square shape. Top with the 3 pink roses.
With the remaining marzipan make bigger petals, cutting out larger stripes. Make also some long thin threads with pink and green marzipan.
Brush the bottom edges of the cake with a few whipped cream and stick the big roses. Twine the pink and green threads, and place all around the petals to form a bi-color motive.