Mini rose cakes

Mini rose cakes

23 ratings

Scarlett, food blogger and recruiter

letsbetasty.de/

„I had been thinking about using rosewater in a recipe for quite some time. These miniature rose cakes are the tasty (and pretty!) result of my creative process. I hope you all enjoy this recipe!“

Difficulty

Hard 💪
45
min.
Preparation
20
min.
Baking
240
min.
Resting

Ingredients

Servings:-4+
8 tbsp
rosewater (divided)
150 g
spelt flour
100 g
ground almonds
10 g
baking powder
¼ tsp
salt
100 g
brown raw sugar
300 g
plant-based almond yogurt alternative (divided)
50 ml
vegetable oil (refined, neutral)
1 tbsp
white wine vinegar
150 ml
almond drink
400 g
plant-based cream cheese alternative
2 tsp
agave syrup
coconut oil for greasing
dried, edible rosebuds for garnish
Metric
Imperial
  • 8 tbsp rosewater (divided)
  • 150 g spelt flour
  • 100 g ground almonds
  • 10 g baking powder
  • ¼ tsp salt
  • 100 g brown raw sugar
  • 300 g plant-based almond yogurt alternative (divided)
  • 50 ml vegetable oil (refined, neutral)
  • 1 tbsp white wine vinegar
  • 150 ml almond drink
  • 400 g plant-based cream cheese alternative
  • 2 tsp agave syrup
  • coconut oil for greasing
  • dried, edible rosebuds for garnish

Utensils

  • pastry brush
  • baking tray
  • oven
  • pastry bag with tip
  • parchment paper
  • rubber spatula
  • 4 cake rings (4.5 cm high x 7.5 cm wide / 2 in. high x 3 in. wide)
  • stand mixer or hand mixer with beaters
  • small knife (optional)
  • 2 large mixing bowls

Enjoy with

Riesling
A medium-dry Riesling is an ideal complement for the nuanced flavors and aromas of these sweet cakes.

Nutrition per serving

Cal
619
Protein
20g
Fat
32g
Carb
59g

Step 1/7

Preheat oven to 200°C/400°F. Combine some of the rosewater, flour, ground almonds, baking powder, salt, sugar, some of the yogurt, oil, vinegar, and almond drink in the bowl of a stand mixer.
  • 4 tbsp rosewater
  • 150 spelt flour
  • 100 ground almonds
  • 10 baking powder
  • 1 pinch salt
  • 100 brown raw sugar
  • 100 plant-based almond yogurt alternative
  • 50 ml vegetable oil (refined, neutral)
  • 1 tbsp white wine vinegar
  • 150 ml almond drink
  • oven
  • large mixing bowl
  • stand mixer or hand mixer with beaters

Preheat oven to 200°C/400°F. Combine some of the rosewater, flour, ground almonds, baking powder, salt, sugar, some of the yogurt, oil, vinegar, and almond drink in the bowl of a stand mixer.

Step 2/7

Line a baking tray with parchment paper and grease with oil.
  • coconut oil for greasing
  • pastry brush
  • baking tray
  • parchment paper

Line a baking tray with parchment paper and grease with oil.

Step 3/7

Spread batter evenly over baking tray. Softly tap bottom of tray to release air bubbles in batter. Bake for approx. 20 – 25 min. at 200°C/400°F, or until batter is set. Let cool for approx. 15 - 20 Min.
  • rubber spatula

Spread batter evenly over baking tray. Softly tap bottom of tray to release air bubbles in batter. Bake for approx. 20 – 25 min. at 200°C/400°F, or until batter is set. Let cool for approx. 15 - 20 Min.

Step 4/7

Meanwhile, prepare the cream. Mix together plant-based cream cheese alternative, agave syrup, remaining rosewater, and plant-based almond yogurt alternative until combined. Transfer cream to a piping bag fitted with a tip.
  • 400 plant-based cream cheese alternative
  • 2 tsp agave syrup
  • 4 tbsp rosewater
  • 200 plant-based almond yogurt alternative
  • piping bag with tip
  • large mixing bowl
  • stand mixer or hand mixer with beaters

Meanwhile, prepare the cream. Mix together plant-based cream cheese alternative, agave syrup, remaining rosewater, and plant-based almond yogurt alternative until combined. Transfer cream to a piping bag fitted with a tip.

Step 5/7

Cut 16 circles out of slightly cooled cake; try to cut so as to waste as little cake as possible.
  • cake ring

Cut 16 circles out of slightly cooled cake; try to cut so as to waste as little cake as possible.

Step 6/7

Place one cake circle in each dessert ring, then pipe approx. 1 tbsp. cream on top of each. Place another cake circle on top and repeat until each ring has four layers of cake circles. Leave the top cake circle bare. Transfer cakes and remaining cream to refrigerator to rest overnight.
  • 4 cake rings
  • piping bag with tip

Place one cake circle in each dessert ring, then pipe approx. 1 tbsp. cream on top of each. Place another cake circle on top and repeat until each ring has four layers of cake circles. Leave the top cake circle bare. Transfer cakes and remaining cream to refrigerator to rest overnight.

Step 7/7

Carefully loosen the cakes from their rings, using a small knife, if needed. Spread the remaining cream on top of each cake and, if you like, on the sides of the gateaux. Top with dried rosebuds.
  • dried, edible rosebuds for garnish
  • small knife (optional)

Carefully loosen the cakes from their rings, using a small knife, if needed. Spread the remaining cream on top of each cake and, if you like, on the sides of the gateaux. Top with dried rosebuds.