Rose, Pistachio and Peach Cake

Roses are the epitome of elegance, thus a rose cake is the pinnacle of grace. Yes, roses are edible, and they not only smell great but also taste great. Pistachio and peach are great companions in this cake, with a gentle flavor that does not overpower the flavor and perfume of flowers.

Ingredients

CAKE LAYERS:

250 g flour
2 and ½ tsp of baking powder
1 pinch of salt
350 g of sugar
120 ml of sunflower oil
4 eggs
200 ml milk
1 and ½ tsp vanilla extract
1 drops of pink paste coloring (optional)

CREAM FILLING:

100 g of icing sugar
175 g fresh cream cheese (phyladelphia type)
250 g mascarpone cheese
250 g of cold whipping cream (at least 30% fat)
1 tsp vanilla extract
1 tsp edible rose extract
1 drop of pink paste coloring (optional)
1 small can of peach in syrup (240 g)

GLAZE:

200 g of icing sugar
2 Tbsp water
1 Tbsp edible rose extract
1 drop of pink paste coloring (optional)

DECORATION:

150 g chopped natural pistachio
2 or 3 fresh rosebuds

Instructions

Preheat the oven to 170 degrees Celsius and oil three 18-centimeter-diameter cake pans. If you don’t have three pans, you may make it in one or two, but it will take longer to cook.
Sieve the flour, baking powder, and salt into a mixing basin. In a separate dish, combine the sugar and the oil. Incorporate the eggs and continue to beat until they are well included.
Half of the flour should be poured in and softly blended. Combine the milk and vanilla essence in a mixing bowl. Combine a bit more, then add the remainder of the flour and mix until no lumps remain.
Paint one of the pink sections of the dough after dividing it into three equal halves. If you don’t want to do all of the layers in the same color, this step is plainly optional.
Fill the three pans halfway with batter and bake for about 30 minutes at 170°C. Always use the stick test to ensure that they are thoroughly cooked. Remove from the oven and cool thoroughly on a wire rack.
To make the cream cheese, use an electric rod mixer to beat the cream cheese and mascarpone together. Add the icing sugar once you’ve achieved an unctuous texture. Continue to beat for a few minutes more, or until the sugar is completely mixed into the mixture. Finally, add the cream (I placed it in the freezer for about 15 minutes to make it extremely cold) and beat for approximately 2 minutes with the rods at highest speed.
Divide the cream into two portions and set aside. Mix with 1 teaspoon vanilla extract until smooth. Mix the rose scent and the pink coloring with the other portion of cream until it has a homogeneous tint. Refrigerate the creams until you’re ready to construct the cake.
You may start assembling the cake after the cake layers are totally cool. Trim the extra off the cakes to make them all the same height. Inside a cake ring appropriate to the size of your cupcakes, place one of the white layers as a basis.
Drain and set aside the peach halves in syrup (DO NOT THROUGH THE SYRUP). We’ll soak the biscuits in peach syrup to make them more moist, and you may even add extra brandy if you wish. Using a brush, soak the first layer of sponge cake and then top with peach halves. Then, using the white cream, coat the peach.
Place the pink sponge cake layer on top. Cover the cake with the pink cream after soaking it in the brush and syrup. To finish, soak the last layer of cake in syrup and arrange it on top of the pink cream, pushing down slightly to keep the cake in place. Refrigerate for at least 1 hour before serving.
Mix the icing sugar with the remaining liquid ingredients to make the frosting. Add a few more drops of water if it seems too thick, but be cautious not to overdo it and end up with too much liquid, like I did.
Remove the cake from the refrigerator and set it on a rack with a plate or tray beneath to catch any dripping glaze. Cover the entire cake in frosting and let aside for at least 30 minutes to stiffen. Finish by sprinkling chopped pistachio down the sides of the cake and adding flowers or petals as desired.