white peach & rose cake

Rose Cream
600ml cream
1/4 cup (loose) dried rose buds

Heat cream and rose buds in a saucepan. Simmer for 2 minutes then remove from heat. Allow to infuse for 24 hours. 
Strain then whip.

Rose Syrup
1/4 cup granulated sugar
1/4 cup water
1/4 cup (loose) dried rose buds

Place sugar and water in a small saucepan over low to medium heat. Stir until dissolved.
Add rose buds and simmer on low for 5 minutes.
Remove from heat then steep for 30 minutes. Strain. 

Sponge Cake
80 grams butter, melted and cooled (plus extra for cake tins)
240 grams plain flour, triple sifted (plus extra for cake tins)
8 eggs at room temperature
220 grams / 1 cup caster sugar
1 vanilla pod, scraped seeds only / 1-2 teaspoons vanilla essence

Preheat oven to 180C.
Prepare two 20cm round cake tins – grease with melted butter, line bases with baking paper and dust sides with flour.
Whisk eggs, sugar and vanilla until thick, pale and tripled (approx 7-8 minutes). Transfer to a mixing bowl.
Sift over flour in 3 batches, folding each in with a large metal spoon.
Fold in melted butter.
Divide batter evenly between tins. Bake until light golden and centre springs back when lightly pressed – 20-25 minutes.
Pull cake gently away from the sides of the tins with your fingers, or carefully loosen with a knife.
Turn onto wire rack, remove baking paper, turn back over then cool completely.

White Peach Puree
Process flesh and skin of 1.5 white peaches until pureed.

{If you want more than two layers, slice cake/s widthways in half. I did this to one layer to form three.}
When sponge is cooled, brush rose syrup over the top of each layer.
Top each layer, except for top, with white peach puree. 
Spoon and spread cream over the bottom layer. Place next layer on top. Spoon and spread cream over this layer. Place next / top layer on. (Continue to the top layer)
Once the top layer is on, patch up any ‘holes’ between the layers with cream and smooth a thin layer of cream around the sides of the cake to stick down any crumbs and give an even base.
Cover the whole cake in cream and smooth with a pallet knife or spatula.
Decorate as you wish. 

Note: I used 300 grams of dried rose buds for the whole recipe. I kept aside 13 buds for decoration, then used the rest in the cream and syrup.

* sponge cake from Australian Gourmet Traveller, Sept 2009 issue.


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