Ingredients with Measurements:
- 1 cup almond flour
- 1/2 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup rose water
- 1/4 cup gelatin powder
- 1/2 cup boiling water
- 1/2 cup cold water
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 cup sliced almonds, toasted
- Edible rose petals, for garnish
Special equipment needed:
- 8-inch cake pan
- Parchment paper
- Mixing bowls
- Electric mixer
- Whisk
- Saucepan
- Measuring cups and spoons
- Cake stand or plate
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease an 8-inch cake pan and line the bottom with parchment paper.
2. In a mixing bowl, combine the almond flour, all-purpose flour, baking powder, and salt. Set aside.
3. In another mixing bowl, cream the softened butter and granulated sugar using an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Add the vanilla and almond extracts and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, and mix until just combined.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool completely in the pan before removing it from the pan and placing it on a cake stand or plate.
8. In a small saucepan, heat the rose water until warm. Add the gelatin powder and stir until dissolved.
9. Add the boiling water and stir until well combined. Add the cold water and stir again.
10. In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form.
11. Gradually add the gelatin mixture to the whipped cream, whisking constantly until well combined.
12. Pour the mixture over the cooled cake, spreading it evenly with a spatula. Refrigerate for at least 2 hours or until set.
13. Once set, remove the cake from the refrigerator and carefully remove the parchment paper from the bottom.
14. Toast the sliced almonds in a dry skillet over medium heat until lightly browned. Sprinkle the toasted almonds over the top of the cake.
15. Garnish with edible rose petals and serve.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Refrigeration time: 2 hours
Temperature:
Oven temperature: 350°F
Serving size:
8 servings
Nutritional information:
Calories per serving: 320
Total fat: 22g
Saturated fat: 10g
Cholesterol: 120mg
Sodium: 140mg
Total carbohydrates: 25g
Dietary fiber: 1g
Sugar: 17g
Protein: 7g
Substitutions for ingredients:
- Almond flour can be substituted with hazelnut flour or coconut flour.
- All-purpose flour can be substituted with cake flour or gluten-free flour.
- Granulated sugar can be substituted with honey or maple syrup.
- Unsalted butter can be substituted with coconut oil or vegan butter.
- Milk can be substituted with almond milk or coconut milk.
- Rose water can be substituted with orange blossom water or lavender water.
- Gelatin powder can be substituted with agar agar powder for a vegan version.
- Heavy cream can be substituted with coconut cream or cashew cream for a vegan version.
Variations:
- Add 1/4 cup of chopped almonds or pistachios to the cake batter for added texture.
- Add 1/4 cup of rose petals to the cake batter for a stronger rose flavor.
- Use different edible flowers for garnish, such as violets or pansies.
- Add a layer of raspberry or strawberry jam between the cake and the mirror glaze for added flavor.
Tips and tricks:
- Make sure the cake is completely cool before adding the mirror glaze to prevent it from melting.
- Use a cake strip or wrap a damp towel around the cake pan to prevent the cake from doming.
- Use a toothpick to test the doneness of the cake. If it comes out clean, the cake is done.
- Toast the sliced almonds in a dry skillet over medium heat, stirring constantly to prevent burning.
- Use a silicone spatula to spread the mirror glaze evenly over the cake.
Storage instructions:
Store the almond rose mirror cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
The cake can be served chilled or at room temperature. Do not microwave or heat the cake as it will melt the mirror glaze.
Presentation ideas:
Serve the almond rose mirror cake on a cake stand or plate. Garnish with edible rose petals and sliced almonds.
Garnishes:
Edible rose petals and sliced almonds.
Pairings:
Serve the almond rose mirror cake with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit salad or whipped cream.
Troubleshooting advice:
- If the cake is too dry, add a tablespoon of milk to the batter.
- If the cake is too moist, reduce the amount of milk in the batter.
- If the mirror glaze is too thick, add more water to the gelatin mixture.
- If the mirror glaze is too thin, reduce the amount of water in the gelatin mixture.
Food safety advice:
Make sure to use pasteurized eggs to prevent the risk of salmonella. Keep the cake refrigerated until ready to serve.
Food history:
Mirror glaze cakes originated in France in the 20th century and became popular in the pastry world in the 2010s. The mirror glaze is made with gelatin, water, sugar, and condensed milk, and is poured over a cake to create a shiny, reflective surface.
Flavor profiles:
The almond rose mirror cake has a delicate almond flavor with a subtle hint of rose. The mirror glaze adds a sweet and creamy texture to the cake.
Serving suggestions:
Serve the almond rose mirror cake as a dessert for a special occasion or as a sweet treat with tea or coffee.
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