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Preparation Time : 10
Cook Time : 50
Total Time : 60
All Purpose Flour 2 cup
Sugar, powdered 3/4 cup
Butter 3/4 cup
Rose extract 1 tsp
Baking powder 1 tsp
Whipped cream 1 small bowl
Sugar water syrup 3-4 tablespoons
Raspberry crush 6 tablespoons
Neutral glaze jelly mixed with 2-3 drop of raspberry red food colour
Sift flour and baking powder together.
In another bowl whisk the eggs and keep aside.
In a bowl whisk sugar, butter till light and fluffy.
Gradually add in Rose extract and the whisked eggs.
Mix in the flour with a spatula by cut and fold method. When uniformly mixed, transfer in a greased baking heart shaped pan.
Pre- heat the oven at 150 degree centigrade. Bake for 50 minutes, or until a skewer inserted in the middle of the cake comes out clean.
Cool well, cut in three layers.
Put sugar water syrup along with whipped cream and raspberry crush, repeat the process, cover the cake all over nicely,put glazed raspberry red jelly on top.
Serve decorated with chocolate slices and insert a pc of karonda fruit, looks beautiful as simple as it can, drop jelly as it looks like droplets of water
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