We have already shared the reveal of the new Rosey’s mark jams with roses collection. We have shared also the first food blogger review by Sophie in her Foodie Boulevard, as well as her culinary proposal for healthy banana muffins with roses that she prepared for us inspired by the rose jam with no sugar.
Today we would like to introduce our second guest-reviewer, amiable Tanya Doneva whose kind words almost made us flush while reading her thoughts on the new rose jams on her blog which name in English should be translated something as “My delicious hobby with Passion and Love”. Obviously, Tanya is cooking, communicating, sharing and actually doing everything with a lot of passion and love. That’s why we would like to say to her a big “Thank you!” for the positive energizing emotion she sent us by recommending our products in such a selfless manner. And the cake she created with the Rose & Raspberry Jam is a gem that we just couldn’t miss to share with its beautiful recipe.
Cake with Almond pancakes and Rose & Raspberry Jam
For the cream:
- 2 cups cold cream
- 3 tablespoons powdered sugar
- 250 g mascarpone cheese, at room temperature
- 2 tablespoons powdered sugar
- 300 g Rose & Raspberry Jam
- 1 teaspoon vanilla extract
- 2 drops red pastry color
With the help of a mixer, beat the cream and the powdered sugar till it forms soft tips. Leave aside.
Put the mascarpone in a big bowl and add the powdered sugar together with the red color. Use the mixer to make homogeneous cream. Add the jam to the mascarpone and stir well with pastry silicone spatula. Finish by slowly adding the cream you prepared first. Stir carefully till even mixture. Cover the bowl with plastic wrap and let cool in the fridge while preparing the pancakes.
For the pancakes:
- 6 big eggs
- 180 g cream cheese
- 1 tablespoon vanilla extract
- 3/4 cup almond flour
- 2 tablespoons flour
- 3 tablespoons sugar
- 2 tablesppons butter, melted and chilled
- sunflower oil
You can easily prepare your own almond flour if you can’t find that product in stores. Put peeled almonds in a blender and blend till you get farina. You will be able to make more fine flour if you add several spoons of crystal sugar together with the almonds inside the blender.
Put all ingredients in a big bown and stir using a mixer on high speed to create nice homogeneous pancake dough.
Warm up the non-stick pancake pan 18 cm in diameter up to medium high temperature. Add few drops of oil and pour 1/4 cup of the pancake mix in the center of the pan. Carefully turn around so that the dough spreads evenly inside the pan. When the pancake starts to have that redish color on the edges, carefully turn on the other side using silicone spatula. Bake for another 40-50 seconds. Pile the ready pancakes on top of each other. Prepare around 10 to 12 pancakes.
In order to put together the cake, put a pancake on the serving plate directly and put a cake ring around. Spread 3 spoons of the cream you prepared earlier on top of the pancake and start adding the next layers. Slightly press on every new pancake in order to remove air from inside the cake. Once finished, cover with plastic wrap the whole cake and leave in the fridge for anotner 4 to 6 hours.
Decorate the cake according to your taste and imagination and enjoy!