Himmlische rosenblüten torte

My mother in law gave me a cooking recipe book named Cooking with the Saints, by Alexandra Greeley & Fernando Flores. One day, when turning to the page for the day I saw this recipe and was flooded with nostalgia. So a quick story:

Growing up, my grandmother Sylvia, made rose petal jam. I always thought that it tasted like magic. She is so talented in transforming everything she touches into gold. She is the most incredible woman. She is so simple and modest, but in her modesty and simplicity I find so much character. I never heard her speak mean about anyone. She is so careful with what she says. She is hardworking and helps our local church every time there is something to clean or something to cook. 

In her simplicity I find comfort, and my whole family would go to her apartment after church and she would always have something delicious in her kitchen. Her magical little kitchen that always smells like heaven. She is truly a role model in my life. And I miss her so much right now just writing this. So all this is to say that when I saw this recipe I became so excited to make a desert that featured rose jam and I knew I had to attempt it. I ordered two jars of rose-petal jam and ended up using just one for this recipe. 

It’s definitely not like her delicious jam, but it works just fine.

Cake Ingredients

  • 1 cup sugar 
  • ½ cup (4 ounces) unsalted butter at room temperature 
  • 2 teaspoons rose essence 
  • 1 teaspoon vanilla extract 
  • 1 ½ cups cake flour, sifted
  • 1 teaspoon baking powder 
  • 1 teaspoon baking soda
  • ½ cup almonds, peeled and finely ground 
  • ¼ teaspoon salt
  • 1 cup dried food-grade rose petals
  • 8 egg whites, at room temperature 
  • ⅓ cup warm water
  • 1 tablespoon plus 1 teaspoon lemon juice 

Cake Instructions

  1. Preheat the oven to 350°. Line at the bottom of an 8-inch spring form pan with parchment paper. Before pouring the batter into the pan spray the edges with vegetable spray. Set aside.
  2. Using an electric mixer, mix the sugar and butter and a creamy. Add the rose essence in vanila extract.
  3. In a separate large bowl combine the egg whites with the warm water and lemon juice, and stirr by hand. Using an electric mixer beat them until a soft peak forms.
  4. Mix together the flour, baking powder, baking soda, finally ground almonds, and salt. Fold the dry ingredients by hand into the egg white mixture in several small batches. Then, also by hand, fold in the butter mixture in the dried rose petals. Pour the batter into the prepared springform pan.
  5. Bake for 45 minutes or until a cake tester inserted in the center comes out clean. Transfer to a cooling rack. Remove the outer ring after 15 minutes. When the cake is completely cool, transfer it to a serving plate. With a large knife cut the cake into two layers. Carefully transfer the top layer to another plate, and turn it upside down.

Cream filling and topping ingredients

  • 8 egg yolks, at room temperature
  • 4 tablespoons sugar
  • 3 tablespoons cornstarch 
  • 1 tablespoon vanilla extract 
  • Pinch salt
  • 2 cups whole milk
  • 2 tablespoons unsalted butter, softened 

For the cream filling and topping

  1. Prepare the cream filling and topping by beating together the egg yolks with the sugar, cornstarch, vanilla extract, and salt until smooth.
  2.  Heat the milk, stirring often, over medium- low heat; bring to a boil. As soon as it boils, remove it from the heat. Stirring constantly with a whisk, pour half the hot milk into the egg yolk mixture to warm it and to prevent curdling. Transfer the egg mixture to the saucepan with the remaining milk, and stirring constantly with the whisk, heat again over medium- high heat. The mixture will thicken quickly. After it comes to a boil, stir 1 more minute. Remove from the heat, and whisk in the butter.
  3. Transfer the cream to a bowl, cover it with plastic wrap so the wrap touches the surface to prevent a skin from forming, and refrigerate for at least two hours or overnight.

Décoration ingrédients

  • One 9 ½ -ounce jar rose petal jam
  • Extra-fine cocoa powder for dusting 
  • Rose-theme stencil (optional)
  • Confectioners’ sugar, for dusting
  • Organically grown rose petals

For the decoration 

  1. To prepare for serving, spoon or brush an even coat of rose petal jam on top and around the sides of the bottom layer. 
  2. Reserve one cup of the cream filling and set aside. 
  3. Spread the remaining feeling on top of the rose petal jam.
  4. Spread an even coat of rose petal jam on the underside of the top layer.
  5. Gently turn the top layer right side up, and place it gingerly on top of the prepare the layer. Repeat, applying the rose petal jam to the size of the top layer. 
  6. Use the remaining cream filling to coat the top of the tart evenly. Dust the top with a very fine coat of cocoa.
  7. Cover with the stencil (if using), and follow with a dusting of confectioners’ sugar. Remove the stencil. 
  8. Place the fresh rose petals all around the edge of the cake to stick to the jam. 
  9. Refrigerate until ready to use,or serve immediately.