Hey you all;
Roses are red (pink), Violets are blue, sugar is sweet and so are you!
Valentine is around the corner, so this year I start early!
This Valentine´s day cake is super delicious, It´s filled with raspberry, pastry cream, bananas, and the sponge cake is just heavenly, it is soft and moist!
I decorated the top super simple, with just a few pink raspberry roses, I was going for even fewer raspberry roses on top, but piping these roses on the cake is the fun part and it is so easy to not know where to stop.
This cake is made with Norwegian flavors, Vanilla sponge cake, pastry cream, and raspberries cream, and does not contain any buttercream! ( just saying you know how I don’t like buttercream)
I hope you try this cake one day or come up with your own version for Valentine´s day!
Publisert av passionforbaking.com Mandag 7. januar 2019
Valentine´s Day RoseCake
- Vanilla Sponge cake for 3 x 8-inch ( 20cm) baking pans get the recipe →here.
- Or bake a Norwegian Sponge cake ( with 6 eggs ) baked in one 9 inch pan. get the recipe →here.
Homemade raspberry jam
- 250 gram frozen raspberry
- Juice from 1 lemon
- 2 tablespoon sugar
- 1 tablespoon cornstarch
- 2 1/2 cups heavy cream (600 ml) cold
- 5 tablespoons sugar
- 1 teaspoon real vanilla powder, optional
- 1/2 portion pastry cream, get the recipe →here.
- 1-2 bananas, sliced
- 2 cups heavy cream (500 ml) cold
- 5 tablespoons sugar
- 1-2 teaspoon real vanilla powder, optional
- 1/3 cup raspberry puree, (cold) get the recipe →here
Directions for the sponge cake;
- Follow the directions for the vanilla sponge cake baked in 3 x 8-inch ( 20 cm) baking tins, get the recipe →here.
- Make sure all 3 cake layers are completely cooled, before proceeding with the next step.
- If you are planning to make the →the Norwegian spongecake instead ( make it with 6 eggs) that you can bake in one 9- inch springform, after the cake is cooled, cut the cake into 3 even layers.
Directions for the raspberry jam;
- In a medium saucepan add all the ingredients and place over medium heat to warm, stirring constantly about 5 minutes
- Remove from heat and let it cool completely
- Pour into a clean mason jar, seal tightly and refrigerate until use
Directions for Whipped Cream;
- In a bowl of a standing mixer, fitted with the whisk attachment, mix the cold heavy cream, sugar, and vanilla until fluffy.
- Safe 1/2 of the whipped cream for the next layer.
- Place a few dollops of the whipped cream on the first cake layer.
- Use a small offset palette knife to spread into an even layer.
- Place the whipped cream in a piping bag, I use a large round nozzle, pipe a border of cream around the cake.
- Fill the middle with 1/2 the raspberry jam, spread into an even layer.
- If you happen to have more whipped cream in your piping bag spread it on top of the jam.
- Otherwise just add the next layer on top, press lightly to make sure it attaches and make sure the sides of the cakes are straight, take a look at the cake from above as this is the best way to see if the layers are lined up.
- Blend in added about 4-5 tablespoons of the cooled raspberry jam in the remaining whipped cream.
- Place a few dollops of the raspberry cream on the first cake layer.
- Use a small offset palette knife to spread into an even layer,
- If you happen to have any raspberry cream left, place it into a piping bag fitted with a large round nozzle, and pipe a border of raspberry cream around the cake.
- Fill the middle with pastry cream, and spread into an even layer.
- Add the final vanilla sponge cake layer on top, again take a look at the cake from above as this is the best way to see if the layers are lined up.
- Cover the entire cake with a snug layer of plastic wraps.
- Refrigerate the cake for a few hours, preferably overnight ( it will taste better if you leave the cake in the fridge overnight.
- I use a cake collar around the cake and I use an adjustable cake ring and then I add plastic wraps and a book on top of the cake before I place it into the fridge ( this is optional but I do it this way)
How to finish off the cake;
- For the topping, whip up the heavy cream, sugar, and vanilla until fluffy.
- Remove the cake from the refrigerator, and frost the entire cake with 1/2 of the whipped cream.
- Place the cake on your cake stand.
- Add cold raspberry puree ( you can find the recipe →here), to the other 1/2 of the whipped cream, and combine with a spatula.
- Place the raspberry cream into a piping bag fitted with a Wilton 1 M nozzle.
- Just start at the side of the cake you like to decorate, to make your first rose, start in the middle, apply even pressure until the end, and just curve around really easy.
- I only decorated 1/2 the top and placed some pretty pearls on each rose.
- I hope you enjoy the cake.
Have a wonderful day/evening you all. Love Manuela xoxo
Step by step pictures;
Check this →post for step by step pictures on how to make the sponge cake in 3 individual cake tins.
Or follow the instructions for →the Norwegian spongecake ( with 6 eggs) that you can bake in one 9 inch springform.
And cut the cake into 3 even layers.