Ingredients:
1 cup unsalted butter, softened
1/2 cup of granulated sugar
4 large eggs
1 scoop of vanilla extract
3 cups of all purpose flour
1 teaspoon of baking powder
1/2 teaspoon of salt
1 cup of milk
2 tablespoons of rose water
Pink food coloring (optional)
2 cups of heavy cream
Fresh rose petals to garnish
Filling:
1 cup of mascarpone cheese
1/2 cup of whipped cream
1/4 cup of granulated sugar
1 tablespoon of rose water
Pink food coloring (optional)
Addresses:
Preheat the oven to 350°F (175°C). Grease and flour three 8 inch round pots.
In a large bowl, cream together the butter and granulated sugar until it’s light and fluffy.
Add eggs one at a time, beating well after each addition. Shake off the vanilla extract.
In a separate bowl, whisk together the flour, baking powder and salt.
Gradually add the dry ingredients to the butter mixture, alternating with milk. Beginning and ending with dry ingredients. Mix in rose water and a few drops of pink food coloring, if you like.
Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a stick inserted in the center of the cakes comes out clean.
Allow cakes to cool in pans for 10 minutes before transferring to wire racks so that
For the filling: In a medium bowl, combine mascarpone cheese, whipped cream, granulated sugar, rose water and a few drops of pink food coloring, if desired. Mix until smooth and well combined.
Place a layer of cake in a serving dish and spread with one-third of the filling. Repeat with remaining layers.
In a large bowl, beat the heavy cream until it begins to thicken. Add the powdered sugar and keep whipping until stiff peaks form.
Sprinkle the whipped cream over the top and sides of the cake. Adorn with fresh rose petals.
Prep Time: 30 minutes | Cooking Time: 30 minutes| Total Time: 1 hour
Kcal: 520 kcal | Servings: 12 servings
