Dessert

Cardamom Rose Cake with Saffron Whipped Cream is for Dessert.

Cardamom Rose Cake with Saffron Whipped Cream takes several minutes to prepare.

Cardamom Rose Cake with Saffron Whipped Cream takes several minutes to cook.

Cardamom Rose Cake with Saffron Whipped Cream makes 20 servings.

The ingredients for Cardamom Rose Cake with Saffron Whipped Cream are:

Candied Rose Petals:

2 large pasteurized egg whites
1/2 c caster sugar
Petals from 2 organic roses

Cake:

2 c cake flour
1 3/4 c caster (superfine) sugar, divided
3 tsp baking powder
1/2 tsp coarse kosher salt
6 large eggs, separated
3 Tbls water
3 Tbls rose water (available at health food stores but is cheapest at Middle Eastern or Indian grocery stores)
1/2 c canola oil
1 tsp lemon zest
1/4 tsp fresh ground cardamom seeds (removed from 5 green cardamom pods)

Filling:

1 c Rose Petal Jam (Available at Ukrainian, Greek or Middle Eastern grocery stores)

Frosting:

2 1/2 c chilled heavy whipping cream, divided
pinch saffron threads
2/3 c powdered sugar
1 Tbl rose water
1 packet unflavored gelatin

2 Tbl natural unsalted pistachios

Here is how you make Cardamom Rose Cake with Saffron Whipped Cream:

For Candied Rose Petals;Whisk pasteurized egg whites in a small bowl unti lfoamy. Using a pastry brush, brush rose petals on both sides with a thin layer of egg whites. Sprinkle with sugar. Dry on a nonstick rack at least 6 hours or overnight.For Cake:Preheat oven to 325 degrees. Line the bottoms of three 10" cake pans with 1 1/2 inch high sides with parchment paper. Do NOT grease. Sift flour, half of sugar, baking powder and salt into a large bowl. Whisk egg yolks and next four ingredients in a bowl until smooth. Add yolk mixture to dry ingredients. Whisk until smooth. Beat egg whites in medium bowl until soft peaks form. Gradually add the rest of the sugar and beat until whites resemble thick marshmellow fluff. Fold whites into batter in three additions. Divide batter between prepared pans. Bake until cakes are golden and tester come out clean, about 25 minutes. Cool on racks about 15 minutes. Turn out onto racks, peel off parchment and cool completely. (Can be prepared one day ahead. Wrap and store at room temperature.)For frosting:Combine 1/2 c heavy whipping cream and saffron in a small saucepan. Bring to simmer. Remove from heat. Let steep 20 minutes. Chill until cold. Sprinkle gelatin over rose water and let soften 5 - 10 minutes. Pour into a saucepan and heat, stirring constantly until gelatin is completely melted and blended in. Cool completely. Beat remaining 2 cups cream and powdered sugar. in a large bowl until soft peaks form. Add saffron cream and rose water mixture. Beat until peaks form. To Assemble:Place one cake layer flat side up on a platter. Spread with 1/2 c rose petal jam. Spread with 1/2 c frosting. Top with second cake layer and repeat. Top with third cake layer and spread top and sides with remaining frosting. Sprinkle candied rose petals and chopped pistachios over the top of the cake and on the platter.Serving Size:?Calculated to be cut into 16 wedges, however, it could be cut into 24 2" piece to reduce calories and carbs

The nutritional information for Cardamom Rose Cake with Saffron Whipped Cream is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 451.8

• Total Fat: 21.2 g
• Cholesterol: 68.5 mg
• Sodium: 190.3 mg
• Total Carbs: 50.7 g
• Dietary Fiber: 0.1 g
• Protein: 3.5 g