Persian Love Cake
Persian Love Cake is an incredibly delicious cake with rose flavor. It is a romantic choice with appearance and aroma of roses. It is a “love cake” as its name.
I think this cake will be good as wedding anniversary cake. Appearance is also as important as flavor on special occasions. Persian Love Cake also meets these two properties.
Let’s take a look how to make this romantic wedding anniversary cake together.
Materials That You Need For Persian Love Cake
For Preparation of Candied Rose Petals
2 large egg whites
1/2 cup sugar
Petals of 2 organic roses
For Preparation of Cake
1 cup cake flour
14 tablespoons baker’s sugar or superfine sugar, divided
1 1/2 teaspoons baking powder
1/4 teaspoon coarse kosher salt
3 large eggs, separated
6 tablespoons water
1/4 cup canola oil
1 teaspoon grated lemon peel
1/4 teaspoon whole cardamom seeds (removed from about 5 green cardamom pods)
For Preparation of Frosting
2 1/2 cups chilled heavy whipping cream, divided
Pinch of saffron threads
2/3 cup powdered sugar
1 teaspoon rose water
2 tablespoons natural unsalted pistachios
Preparation Of Persian Love Cake
Let’s start with preparation of candied rose petals. Take am mixing bowl and whisk the egg whites in it, until they become foamy. Brush rose petals on both sides by using pastry brush with egg whites then sprinkle sugar to both sides of petals. Leave them to try to 6 hours or a night.
For preparation of cake, pre heat oven to 325F and take two 8-inch-diameter cake pans. Take flour, 7 tablespoons baker’s sugar, baking powder, and salt; sieve them in a large bowl. Take yolks and next for ingredients in other bowl and whisk them. Take a medium bowl and beat the egg whites. Slowly add 7 tablespoons baker’s sugar while you beating, continue until the consistency becomes like a marshmallow. Bake this cake for 25 minutes. Leave it to cool for 15 minutes in pans, than remove from the pans.
Now it is time to prepare frosting. Take a small saucepan and mix 1/2 cup cream and saffron in it. Bring them simmer, after that remove from the heat. Wait 20 minutes to allow cooling.
Take a large bowl and mix remaining 2 cups cream, powdered sugar, and rose in it.
Take the first cake and pour 1 cup frosting on it. Then place the second cake, spread remaining frosting on top and all sides. Decorate cake with rose petals. Wait for cooling at least 1 hour before you serve.