I thought it would be fun to create this Charlotte cake in celebration of the birth of princess Charlotte of Cambridge.
I love having a royal family and I am quite patriotic (not in a stalker way, I wouldn’t camp outside the hospital to catch a glimpse of the royal baby lol but I did go to the golden and diamond jubilee. I can’t think of any one I would camp on the street for can you?) I love having a royal family and I think the Duke and duchess of Cambridge are great.
I thought the rhubarb and rose flavours echoed great British flavours too.
I decided to cheat and buy the lady fingers but I baked the cake in side (wish I had taken a photo of what I looked like sliced into but it got eaten too quickly)
I made a rhubarb and rose compote then added some onto the sponge and into the mousse.
And I candied white Rose petals and sprinkled them on top.
Recipe for sponge
150g plain flour
Preheat the oven to 180c 350f
Whip the sugar and eggs until thick and pale and a trail is viable when the whisk is pulled through the mixture. (About 5 minutes)
Sift in the flour and gently fold in making sure it is properly combined.
Pour into a non stick tin (10cm) and bake for about 30 to 35 minutes until a skewer inserted comes out clean.
Let cool and slice into two thin layers
Trim two large pink rhubarb Into small chunks and place on baking tray.
Sprinkle on two tbsp sugar and two or three tbsp rosewater
roast in oven until tender. (Place in oven while cake it baking)
Roast for about ten minutes then transfer into a pan making sure you tip in the juices too and add 4 tbsp of rose petal jam, add three tbsp of sugar and stir breaking down the rhubarb.
Pour into jar.
600 ml double cream
5 tbsp icing sugar
2 tbsp gelatin
5 tbsp of the compote
Whip cream and icing sugar until thick then add the gelatin powder to the hot compote and stir to disolve add to the cream and mix.
Spread remaining compote on two of the thin layers of sponge then place one layer into a cake tin that is a larger than the sponge. (leaving enough room to place the lady fingered around edge) place the lady fingers around the edge then spoon in the cream and press down to ensure it is filled.
Place the second sponge on top compote side down then whip 150ml of cream with 2 tbsp of icing sugar until thick and pipe on top
Decorate with candied rose petals
To candy the petals paint them with egg white then dip them in sugar and leave them to dry over night or for a few hours.
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