Description
A beautifully balanced Rose Rhubarb Layer Cake with airy sponge, tangy rhubarb curd, and delicate floral mascarpone cream. Perfect for spring gatherings and special occasions.
Ingredients
Rhubarb curd: 400 g rhubarb
3 large eggs
170 g unsalted butter
3 tsp cornflour
150 g sugar
Optional pink coloring
Sponge cake: 5 large eggs at room temperature
200 g sugar
Seeds from 1 vanilla bean
140 g all purpose flour
Rose syrup: 4 tbsp elderflower liqueur
4 tbsp simple syrup
2 to 3 drops rose water
Mascarpone cream: 500 g mascarpone cold
250 ml whipping cream
100 g icing sugar
2 tsp vanilla
2 to 3 drops rose water
Decoration: lemon thyme
Edible flowers
Dried rose petals
Instructions
1. Blend rhubarb, strain juice, and cook gently with eggs, sugar, starch, and butter until thick. Chill until firm.
2. Whip eggs, sugar, and vanilla until tripled in volume. Fold in flour gently.
3. Divide batter into pans and bake at 180°C until set. Cool completely.
4. Mix elderflower liqueur, simple syrup, and rose water carefully.
5. Whip mascarpone briefly, then add cream, sugar, vanilla, and rose water. Whip until smooth and thick.
6. Brush cake layers with syrup, pipe cream border, fill with curd, and stack layers.
7. Apply crumb coat, chill, then finish with remaining cream and decorate.
Notes
Prepare rhubarb curd a day ahead for best consistency.
Cook curd on low heat while stirring to prevent curdling.
Avoid overmixing sponge batter to keep it airy.
Use cold mascarpone and cream to prevent splitting.
Add rose water gradually as strength varies.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Rhubarb Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 898 kcal
- Sugar: 54 g
- Sodium: 118 mg
- Fat: 62 g
- Saturated Fat: 37 g
- Carbohydrates: 71 g
- Fiber: 1 g
- Protein: 13 g
- Cholesterol: 315 mg