Raspberry Rosewater Tea Cake
Adding rosewater to the icing and whipped cream is the key to this recipe, just enough to bring the subtle flavor of roses in each bite.
Ingredients
Cooking Instructions
step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Place Raspberry Greek Yogurt (1 cup), Butter (1 cup), Granulated Sugar (1 1/2 cups), Raspberry Jam (2 Tbsp), and Vanilla Extract (1 tsp) in a mixing bowl.
step 3
Cream together with an electric mixer until well blended.
step 4
Add All-Purpose Flour (3 cups), Baking Powder (1 tsp), Baking Soda (1 tsp), and Sea Salt (1 tsp). Mix until well blended.
step 5
Add Eggland's Best Classic Eggs (4) one at a time; mixing after each.
step 6
Pour batter into three 6-inch greased baking pans. Bake at 350 degrees F (180 degrees C) for approximately 1 hour.
step 7
Allow the cakes to cool.
step 8
Prepare Rose Water Whipped Cream by whipping together the Heavy Cream (2 cups) with an electric mixer, until cream begins to set. Add Rose Water (1 tsp) and Powdered Confectioners Sugar (2 Tbsp). Whip unit soft peaks form.
step 9
For the icing, mix Powdered Confectioners Sugar (1 cup), Rose Water (1/2 tsp), the juice from Lemon (1), Water (1 1/2 Tbsp), Powdered Natural Berry Drink (to taste) and enough Heavy Cream (to taste) to make a drizzly icing. Mix together vigorously.
step 10
Remove the tops from 2 cakes. Then, slice the cakes through the middle from side to side to create two layers per cake. You will need only 2 of these cakes for this recipe, creating 4 layers all together.
step 11
Place the first layer on a cake plate. Spread the top with some raspberry jam.
step 12
Then a dollop of Rosewater Whipped Cream and spread over the top of the jam. Add rinsed and dried Edible Dried Rose Petals (to taste).
step 13
Repeat the with remaining layers, ending with whipped cream.
step 14
Drizzle Rosewater icing over the top of the cake.
step 15
Decorate with rose petals and serve.
