{Pistachio Rose Cake}
Serves:: 8-10 servings
Pistachio sponge:
  • 310g all-purpose white flour
  • 40g cornstarch
  • 50g pistachio, ground
  • ¼ teaspoon ground cardamom
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 4 eggs, separated
  • 230g butter, softened
  • 1 teaspoon lemon zest
  • 230g sugar+70g sugar
  • 125ml milk
  • 125ml buttermilk
  • 1 teaspoon vanilla extract
  • ½ teaspoon rose water
Mascarpone rose frosting:
  • 250g mascarpone, room temperature
  • 150g white chocolate, melted
  • 200g heavy cream, whipped
  • 1 teaspoon vanilla extract
  • 1 teaspoon rose water
  • 50g pistachio, chopped
  • 200g fresh strawberries, sliced
Crystallised flowers:
  • 1 egg white
  • 100g caster sugar
  • Rose petals or other flowers, such as primroses or violets (pesticide-free)
Pistachio sponge:
  1. Pre-heat your oven to 350F and line two 18cm diameter baking pans with parchment paper.
  2. Mix the flour, cornstarch, ground pistachio, cardamom, salt and baking powder in a bowl.
  3. In a different bowl, mix the butter, 230g sugar and lemon zest until creamy and fluffy, at least 5 minutes.
  4. Add the egg yolks, one by one, and mix another 5 minutes until fluffy and pale.
  5. Combine the milk, buttermilk, vanilla and rose water in a bowl.
  6. Begin adding the flour mixture to the butter and egg mixture, alternating it with the milk. Start with flour and end with flour.
  7. Whip the egg whites until stiff then add 70g sugar and continue mixing until stiff and glossy.
  8. Fold the whipped egg whites into the cake batter then divide the batter between the two cake pans.
  9. Bake the cakes in the oven for 30-40 minutes or until the cakes pass the toothpick test.
  10. Allow the cakes to cool in the pans then cut them in half, thus forming 4 layers of sponge cake.
Mascarpone rose frosting:
  1. Mix the mascarpone with vanilla and rose water until creamy then add the melted and cooled chocolate.
  2. Fold in the whipped cream.
To assemble the cake:
  1. Layer the pistachio sponges with dollops of mascarpone frosting, chopped pistachio and sliced strawberries. The layers should look like this: pistachio sponge, mascarpone frosting, chopped pistachio and strawberries then repeat.
Crystallised flowers:
  1. Slighly whip the egg white just until frothy.
  2. Take a small pain brush and spread the egg white on each rose petal or flower. You can also dip the petals or flowers in the egg white, but you might end up with too much egg on your petals. Painting them means a more even layer of sugar.
  3. Holding the petals carefully, sprinkle them on all sides with caster or fine sugar (not powdered or granulated, it needs to be fine).
  4. Place the flowers on a baking tray and let them dry for a few hours at room temperature.
  5. Use crystallised rose petals to decorate cakes or cupcakes, tarts or other desserts.
Recipe by Pastry Workshop at https://pastry-workshop.com/pistachio-rose-cake-tort-cu-fistic-si-trandafiri/