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Rose cake (with mascarpone cream and blueberry jelly)

Rose cake (with mascarpone cream and blueberry jelly)

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For the countertop:

Rub the yolks with sugar, vanilla, water and oil until white and frothy. Add the flour mixed with cocoa and baking powder and finally, with the spoon mixing from top to bottom, add the beaten egg whites. Bake the top until it passes the toothpick test.

For the cream:

The yolks are mixed with the sugar, on a steam bath until the sugar melts. Allow to cool in the refrigerator. Beat the mascarpone with the mixer and add the yolk cream. Whip the whipped cream separately, then add the mascarpone cream.

For blueberry jelly

Blueberries mixed with sugar and 100 ml of water are boiled. When it starts to boil, pour the pudding powder mixed with the rest of the water.

On a tray we put the detachable ring and half a well-syruped countertop. Pour the blueberry jelly and after it has cooled completely, put half of the cream. Put the second syrupy top and the rest of the cream.

After two hours, remove the ring and cover with whipped cream. I decorate according to my imagination. I decorated it with roses from powdered milk paste. Because I didn't find green dye, and I had to make leaves, I colored a little powdered milk paste with mint syrup. But the color wasn't too intense, so I used Dr. Oetker's crayons. I put some chocolate grills on the edge. I mean the taste is absolutely divine, this cake is a delight, the cream is sensational And I'm glad I chose this combination.