Ingrédients pour Aarsis Ultimate Valentine Cake
- Cake Flour (not used in recipe)
- 2 7/8 cups powdered sugar
- 2 teaspoons baking powder
- 1/2 teaspoon plus a pinch table salt
- 6 large eggs (separated into yolks and whites)
- 1/2 cup water
- 1/2 cup vegetable oil
- 1 teaspoon cardamom seeds
- Cooking spray (as needed for greasing pan)
- 2 cups all-purpose flour
- 1 cup heavy whipping cream
- 1 teaspoon rose water
- A few drops pink food coloring (as needed)
- Chopped unsalted pistachios (for garnish)
- Edible dried rose petals (for garnish)
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Comment préparer Aarsis Ultimate Valentine Cake
- **Cake:**
- Preheat oven to 325°F (160°C).
- Sift together 2 cups all-purpose flour, 2 teaspoons baking powder, ½ teaspoon salt, and 7 tablespoons powdered sugar.
- Set aside.
- In a large bowl, using a paddle attachment, beat 6 large egg yolks until light and pale.
- While beating, slowly drizzle in ½ cup water, mixing until well combined.
- Slowly add ½ cup vegetable oil to create an emulsion.
- Gradually add the dry ingredients to the wet ingredients in several batches, mixing until a smooth batter forms.
- Stir in 1 teaspoon cardamom seeds.
- Mix for another 10-15 seconds.
- Set aside.
- In a clean, grease-free bowl, beat 6 large egg whites with a pinch of salt until soft peaks form.
- Gradually add 7 tablespoons powdered sugar, beating until stiff, glossy peaks form and the volume triples.
- Gently fold the egg whites into the egg yolk batter in three additions, being careful not to overmix.
- Pour the batter into a greased and floured 12x16 inch baking sheet.
- Place on the top rack of the preheated oven and bake for 10-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool completely on a wire rack.
- Use a 3-inch cookie cutter to cut out 12 circles.
- **Rose Frosting:**
- In a mixing bowl, beat 1 cup heavy whipping cream with a whisk attachment until frothy.
- Gradually add 2 cups powdered sugar, beating until combined.
- Add a few drops of pink food coloring using a toothpick until desired shade is achieved.
- Add 1 teaspoon rose water.
- Continue beating until the frosting triples in volume and forms stiff peaks.
- Transfer frosting to a piping bag fitted with a desired tip.
- **Assembly & Garnishing:**
- Place one cake circle in the bottom of a glass bowl.
- Pipe frosting to cover the cake circle.
- Repeat layers until all cake circles are used.
- Garnish with chopped unsalted pistachios and edible dried rose petals.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
110g
Fat
55g
Carbs
15g
