WHITE CHOCOLATE CAKE WITH ROSE MERINGUE

white chocolate cake with rose meringue 13

white chocolate cake with rose meringue 9

here I am with another experiment, because I love meringue since I have memory, and white chocolate it’s my favourite so mix, mix, mix and the result is this WHITE CHOCOLATE WITH ROSE MERINGUE, because recently I bought a rose extract, and apart of this recipe I have lots already planned to be baked in my list. so be ready for that.

I swear that the result of this cake was a surprise for me, the 3 cakes are super soft and with a lightly taste of white chocolate. but the best part of this new born is the rose meringue with the perfect taste of rose, meaning that you don’t feel like you’re eating a flower, which is always thankful, isn’t it?

let’s bake!

white chocolate cake with rose meringue 8

white chocolate cake with rose meringue 4

white chocolate cake with rose meringue 17


WHITE CHOCOLATE CAKE WITH ROSE MERINGUE
(makes about 12 servings)

· ingredients ·
3 cakes
375g plain flour
pinch of salt
1 Tbsp + ½ tsp baking powder
170g unsalted soft butter
330g caster sugar
6 egg yolks
2 tsp vanilla extract
170g white chocolate
300ml whole milk

meringue
6 white eggs
450 caster sugar
½ tsp rose extract
pink food gel colour

· step by step ·
3 cakes
preheat the oven at 170ºC and prepare 3 moulds (23cm approx.) whit butter and flour.
melt the white chocolate over a bain marie, stirring occasionally.
in a bowl sift the flour, salt and baking powder.
in another bowl beat the butter until it’s pale and fluffy and then add the sugar.
add the egg yolks to the batter, vanilla extract and the melted chocolate.
finally pour the dry ingredients and the milk in two times, and mix everything well.
place the batter in the prepared moulds equally, and put them into the oven for about 30min.
leave them to cool for 5 to 10 min and then remove them from the moulds gently.

meringue
beat the white eggs and the caster sugar until everything is well combined.
bring it to 160ºC over a bain marie, stirring constantly.
whisk this mixture until it’s at room temperature again, it will be pale and the volume will be the doble.
finally add the rose extract and later the food colouring.
spread the meringue on the top of the different layers and on the sides.
place the cake into the oven at 170ºC for about 10 to 15 minutes maximum.

· tips ·
this cake is so soft, so careful when you manipulate them for the decoration.
if you have an electric mixer this cake will be so much easier to prepare than without, because all we know how hard to make it’s the meringue.
a candy thermometer it’s also so helpful in this recipe, this is like science!

enjoy!


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