Mini rose cakes

Mini rose cakes

Based on 26 ratings

"I had been thinking about using rosewater in a recipe for quite some time. These miniature rose cakes are the tasty (and pretty!) result of my creative process. I hope you all enjoy this recipe!"

Difficulty

Hard 💪

Preparation

45 min

Baking

20 min

Resting

240 min

Ingredients

2Servings
4 tbsp
rosewater (divided)
75 g
spelt flour
50 g
ground almonds
5 g
baking powder
tsp
salt
50 g
brown raw sugar
150 g
plant-based almond yogurt alternative (divided)
25 ml
vegetable oil (refined, neutral)
½ tbsp
white wine vinegar
75 ml
almond drink
200 g
plant-based cream cheese alternative
1 tsp
agave syrup
coconut oil for greasing
dried, edible rosebuds for garnish
MetricImperial

Utensils

oven, large mixing bowl, stand mixer or hand mixer with beaters, pastry brush, baking tray, parchment paper, rubber spatula, piping bag with tip, cake ring, 4 cake rings, small knife (optional)

How-To Videos

how-to-test-a-cake-for-doneness

How to test a cake for doneness

how-to-measure

How to measure

Nutrition per serving

Cal619
Fat32 g
Protein20 g
Carb59 g
  • Step 1/7

    Preheat oven to 200°C/400°F. Combine some of the rosewater, flour, ground almonds, baking powder, salt, sugar, some of the yogurt, oil, vinegar, and almond drink in the bowl of a stand mixer.
    • 2 tbsp rosewater
    • 75 g spelt flour
    • 50 g ground almonds
    • 5 g baking powder
    • ½ pinch salt
    • 50 g brown raw sugar
    • 50 g plant-based almond yogurt alternative
    • 25 ml vegetable oil (refined, neutral)
    • ½ tbsp white wine vinegar
    • 75 ml almond drink
    • oven
    • large mixing bowl
    • stand mixer or hand mixer with beaters

    Preheat oven to 200°C/400°F. Combine some of the rosewater, flour, ground almonds, baking powder, salt, sugar, some of the yogurt, oil, vinegar, and almond drink in the bowl of a stand mixer.

  • Step 2/7

    Line a baking tray with parchment paper and grease with oil.
    • coconut oil for greasing
    • pastry brush
    • baking tray
    • parchment paper

    Line a baking tray with parchment paper and grease with oil.

  • Step 3/7

    Spread batter evenly over baking tray. Softly tap bottom of tray to release air bubbles in batter. Bake for approx. 20 – 25 min. at 200°C/400°F, or until batter is set. Let cool for approx. 15 - 20 Min.
    • rubber spatula

    Spread batter evenly over baking tray. Softly tap bottom of tray to release air bubbles in batter. Bake for approx. 20 – 25 min. at 200°C/400°F, or until batter is set. Let cool for approx. 15 - 20 Min.

  • Step 4/7

    Meanwhile, prepare the cream. Mix together plant-based cream cheese alternative, agave syrup, remaining rosewater, and plant-based almond yogurt alternative until combined. Transfer cream to a piping bag fitted with a tip.
    • 200 g plant-based cream cheese alternative
    • 1 tsp agave syrup
    • 2 tbsp rosewater
    • 100 g plant-based almond yogurt alternative
    • piping bag with tip
    • large mixing bowl
    • stand mixer or hand mixer with beaters

    Meanwhile, prepare the cream. Mix together plant-based cream cheese alternative, agave syrup, remaining rosewater, and plant-based almond yogurt alternative until combined. Transfer cream to a piping bag fitted with a tip.

  • Step 5/7

    Cut 16 circles out of slightly cooled cake; try to cut so as to waste as little cake as possible.
    • cake ring

    Cut 16 circles out of slightly cooled cake; try to cut so as to waste as little cake as possible.

  • Step 6/7

    Place one cake circle in each dessert ring, then pipe approx. 1 tbsp. cream on top of each. Place another cake circle on top and repeat until each ring has four layers of cake circles. Leave the top cake circle bare. Transfer cakes and remaining cream to refrigerator to rest overnight.
    • 4 cake rings
    • piping bag with tip

    Place one cake circle in each dessert ring, then pipe approx. 1 tbsp. cream on top of each. Place another cake circle on top and repeat until each ring has four layers of cake circles. Leave the top cake circle bare. Transfer cakes and remaining cream to refrigerator to rest overnight.

  • Step 7/7

    Carefully loosen the cakes from their rings, using a small knife, if needed. Spread the remaining cream on top of each cake and, if you like, on the sides of the gateaux. Top with dried rosebuds.
    • dried, edible rosebuds for garnish
    • small knife (optional)

    Carefully loosen the cakes from their rings, using a small knife, if needed. Spread the remaining cream on top of each cake and, if you like, on the sides of the gateaux. Top with dried rosebuds.

  • Enjoy your meal!

    Mini rose cakes

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