It would appear that the angular shape of this cake matches the photos! I have none from an angled perspective, so I will leave you to imagine it, or even make the cake 🙂 Even though there are a few elements, it’s actually all pretty simple and there are no fancy ingredients except for the rose syrup (bought accidentally for margaritas). You can even leave out the syrup or maybe use rose water.
It’s actually quite light and fluffy, I tried to embrace my inner Japanese-patissier. Then I ruined that a little with the traditional buttercream, but hey, life is a work in progress.
Lemon and Rose Syrup Layer Cake
2 Tbsp sugar
2 Tbsp flour
1/2 tsp baking powder
1 cup icing sugar
Pinch of lemon zest, some lemon juice
Rose Cream Filling:
1/8 c cream
1 tbsp rose syrup
Preheat the oven to 160 degrees Celsius and line a 20x20cm tin with baking paper.
Beat the eggs and sugar together until very light and pale. Sift the flour and baking powder on top and fold in very gently. When just combined, pour into the tin and bake for about 12 minutes, until lightly golden. Cool in the tin.
When cool, make the frosting. Beat the softened butter, icing sugar, lemon zest and about 2 tsp lemon juice until light and fluffy, adding a dash of milk if the icing is too thick.
Now whisk the cream and rose syrup until stiff, but not over beaten. We don’t want any butter now….
Unmold the cake and cut into three even layer, long rectangles. On top of two of the layers, spread on a thin layer of lemon frosting. On the last one, spread on the rose cream. Stack them, so that the rose layer in the middle. Pipe the remaining lemon frosting onto the top of the cake in whatever way you like, I did rows of dots. Arrange lemon slices on top and some dots of rose syrup if you like.
Makes 1x20cm long cake, which you can bake the day before and assemble on the day.