this cake is full of summer flavours, it went really well with rose. I baked it for my mums birthday and everyone really enjoyed it. i added some rose petal jam into the sponge and it made it really moist and soft. i sliced the fruit and macerated it with sugar and rose water before putting it between the cake layers with some jam. i had a selection of summer fruit like strawberries, raspberries, blueberries and currants. i made this cake for my rose series with anthropologie throughout august i have been sharing rose recipes on their blog you can catch up here
- 330g caster sugar
- 330g unsalted butter
- 6 eggs
- 330g self raising flour
- 3 tbsp rose petal jam I use http://www.blossomage.co.uk/5723348596162560/rose-jam if you cannot get any just add a tsp of rose extract
- 1 tsp vanilla extract
- Pinch of salt
Preheat the oven to 180c, grease and line 4 11cm tins. In a food processor or by hand whip together the butter and sugar until pale and creamy, then beat in the eggs one at a time, on high power. Once the eggs are combined and the mixture is fluffy mix in therose petal jam and vanilla extract then fold in the flour and separate between the tins, bake for about 25 minutes or until golden and risen and when a knife inserted comes out clean.
- 400ml double cream
- 250g mascarpone
- 5 tbsp icing sugar
- 2 tbsp honey
Whip together the ingredients for the frosting until thick, to macerate the berries slice a selection of strawberries, blueberries and raspberries and drizzle with rose water and some sugar and let sit for 5 minutes. (you will need enough to put between the layers, a cup and a half)
Make sure the cakes are level then spread some berry jam onto the cake and then place on some of the berries and spread on some of the frosting, then add the next layer and continue with the jam and berries.
Once you have added all the layers spread a final layer of frosting and drizzle the juice from the macerated berries then decorate with some more berries and dust with icing sugar.