{Raspberry White Cake}
 
 
Author:
Serves:: 1 18-cm cake
Ingredients:
White Cake:
  • 5 egg whites
  • 75ml whole milk
  • 1 teaspoon vanilla extract
  • 300 white sugar
  • 315g all-purpose flour
  • 20g cornstarch
  • 2 teaspoons baking powder
  • ½ teaspoon sea salt
  • 175g butter, softened
Rose Syrup:
  • 120ml cold water
  • 1 teaspoon lemon juice
  • 50g sugar
  • 1 tablespoon dried rose petals (replace with ½ teaspoon rose water)
Raspberry Mousse:
  • 200g frozen raspberries
  • 70g sugar
  • 300g heavy cream
  • 2 tablespoons powdered sugar
  • 5g gelatin
  • 20ml cold water
  • 1 teaspoon vanilla extract
7 Minute Frosting:
  • 3 egg whites
  • 150g white sugar
  • 1 pinch salt
  • 1 teaspoon lemon juice
  • Red food coloring
  • 1 teaspoon vanilla extract
Directions:
White Cake:
  1. Pre-heat your oven to 350F and line 2 round cake pan (18cm) with baking paper.
  2. Combine the egg whites, milk and vanilla in a bowl and whisk until well mixed. Place aside.
  3. Sift the flour, cornstarch, baking powder and salt 3 times in a bowl (for a better texture of the final cake) then stir in the sugar and mix well.
  4. Add the softened butter and mix with an electric mixer until sandy.
  5. With the mixer on low speed, gradually add the egg white mixture.
  6. Once incorporated, turn the mixer on high speed and mix for 1 minute until light and fluffy.
  7. Divide the batter between the 2 cake pans and bake for 30-35 minutes or until it passes the toothpick test and looks golden brown and well risen.
  8. Allow to cool in the pans then level up each cake and cut in half lengthwise.
Rose Syrup:
  1. Combine all the ingredients in a saucepan and bring to a boil.
  2. Cook for 2 minutes until the sugar is dissolved then remove from heat and allow to cool.
Raspberry Mousse:
  1. Bloom the gelatin in cold water for 10 minutes.
  2. Combine the raspberries and sugar in a saucepan and place over low heat.
  3. Cook for a few minutes until the fruits are softened then pass the mixture through a fine sieve.
  4. Melt the gelatin over a hot water bath or in the microwave for a few seconds and stir it in the raspberry puree. Add the vanilla as well.Allow to come to room temperature.
  5. Whip the cream with sugar until stiff then fold it into the raspberry puree.
  6. To assemble the cake: place on layer of white cake in a cake ring lined with acetate sheets. Brush the cake with rose syrup and top with a few spoonfuls of mousse. Add another white cake layer and brush with syrup then continue with mousse. Repeat until you run out of ingredients. End with a layer of sponge cake and place the cake in the fridge to set for a few hours.
Minute Frosting:
  1. Combine the egg whites, sugar, salt and lemon juice in a heatproof bowl and place over a hot water bath.
  2. Cook this mixture for 2 minutes, stirring all the time with a whisk, until hot and frothy.
  3. Remove from the hot water bath and continue mixing with an electric mixer on high speed until you get a stiff, glossy meringue and the bowl is chilled. It usually takes about 5 minutes, maybe more, depending on the power of your mixer.
  4. To finish the cake, take a few tablespoons of frosting aside in a small bowl and add a few drops of red food coloring. From now on, your imagination is the limit. To create the pattern you see in the pictures I covered the bottom side of the cake with pink frosting and finished with white frosting. Then, using a teaspoon, I mixed the two colors and created the pattern shown.
Recipe by Pastry Workshop at https://pastry-workshop.com/raspberry-white-cake-tort-cu-zmeura-si-glazura-de-bezea/