It looks complicated but if you follow all the steps, you will see that it's not so difficult. In order to make the roses, I looked at
, where you can find an amazing video tutorial where she explains step by step how to do it.
(23 cm cake pan)
- 120g butter (room Tº) + some more for the pan
- 180g flour (sifted)
- 2 tsp baking powder
- ½ tsp salt
- 95g brown sugar
- 2 large eggs + 2 egg yolks
- ½ tsp vanilla extract
- 120mL whole milk
- 200g frozen red berries
- 2 Tbs water
- 100g + 2 Tbs sugar
- 400 mL heavy cream
- 224g cream cheese
- ½ tsp vanilla extract
- Food coloring (optional)
- Pre-heat the oven at 175ºC (350ºF).
- Prepare the cake pan by spreading some butter inside, on the base and laterals. Cut a piece of baking paper to fit in the cake pan. (If your mold is made of silicon, this step will not be necessary).
- In a bowl, mix the flour, baking powder and salt.
- In another bowl, whisk up the butter and the sugar until a white batter is formed. Add the eggs, yolks and vanilla extract one by one, while continuing whisking the batter.
- Add the flour mix in three steps, combining it with the milk. Whisk up until well blended.
- Pour batter in the cake pan and bake for 35-40 minutes. To check if the cake is done, insert a toothpick in the center; if it comes out clean, it's done.
- Let it sit for 10 minutes when it's out of the oven. Afterwards, invert the pan on a wire rack and with a serrated knife, cut the cake horizontally into two halves. Set the base of the cake on the plate in which the cake will be served.
- Pour water and sugar into a pan and heat while stirring until the sugar is dissolved. Add the berries and cook while stirring until the liquid thickens.
- Once the berries are soft and can be crushed easily with a spoon, retire from heat.
- Triturate the berries and sieve in order to eliminate the seeds. Let it cool down.
- Save three tablespoons of puree and spread the rest of it on one of the cake halves.
- Cream the cheese, vanilla, sugar and the tablespoons of puree. Add the food coloring. Add the heavy cream and whip until thick and forms peaks.
- Spread some frosting on the puree covered cake and cover with the other part.
- Cover the cake with a thin layer of frosting.
- Put the rest of the frosting in a pastry bag with a star tip and decorate. To make the roses, start marking one point and encircle two or three times (depending on how big you want the roses). Repeat until both the sides and top of the take are covered in roses.
One more thing; if you decide to use food coloring, bear in mind that colors (when dealing with reds specially) tend to intensify after a day or two. So if you want more intense colors, make the cake in advance.
I hope you enjoy it!