This Valentine's day gift your loved ones a bouquet of exquisite handmade Apple Roses, arranged on a bed of a rich Almond sponge cake, topped with flavored Mascarpone Cheese
Recipe Tags
Valentine's Day
Non-veg
Medium
Baking
Dessert
Ingredients Serving: 8
150 grams Self rising flour
175 grams caster sugar
175 grams butter
25 grams Almond meal
3 eggs, beaten
Pinch of salt, if using unsalted butter or else skip
¾ teaspoon Almond extract
3-4 tablespoon apricot Jam or any Marmalade,warmed
2 tablespoon Cointreau
3/4 Cup Mascarpone cheese
3-4 tablespoon powdered sugar
5-6 red crisp apples
1-2 tablespoon lemon juice
Sliced Almonds or Pistachios for Garnish (optional)
Instructions
To make the Almond flavoured sponge.
Pre-heat the oven to 180 deg C.
Prepare a 9 inch baking pan.
Sift the flours and salt if using.
Beat the butter and sugar together in a mixing bowl, till light and fluffy (Use a wooden spoon or hand blender to whisk).
Add the eggs, one at a time and beating well after each addition.
Add the almond extract and mix well.
Gently fold in the flours.
Pour the mixture in the pan and bake for 30-35 minutes or till a cake tester inserted comes out clean
Cool the cake completely on a wire rack.
Brush the cake with the warm jam or marmalade
Whisk Mascarpone with the powdered sugar and the cointreau. Spread on top of the cake
Sprinkle the sliced almonds or pistachios over the cream (if using)
Refrigerate for 30 minutes.
Core and cut the apples in half. Cut thin slices (use a mandolin slicer for this).
Place the slices in a microwave safe bowl with little water and lemon juice. Microwave for 2-3 minutes till the slices are little soft. This may need some practice. Also you will have to do this in batches.
Drain the apple slices and remove all the water by laying them on a kitchen towel
Tightly roll one slice to form the inner petal of the rose and place on the cake.
Overlap with other slices and press tightly to form a rose.
Repeat till the cake is covered with roses.
Serve immediately
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Beat the butter and sugar together in a mixing bowl, till light and fluffy (Use a wooden spoon or hand blender to whisk).
Add the eggs, one at a time and beating well after each addition.
Add the almond extract and mix well.
Gently fold in the flours.
Pour the mixture in the pan and bake for 30-35 minutes or till a cake tester inserted comes out clean
Cool the cake completely on a wire rack.
Brush the cake with the warm jam or marmalade
Whisk Mascarpone with the powdered sugar and the cointreau. Spread on top of the cake
Sprinkle the sliced almonds or pistachios over the cream (if using)
Refrigerate for 30 minutes.
Core and cut the apples in half. Cut thin slices (use a mandolin slicer for this).
Place the slices in a microwave safe bowl with little water and lemon juice. Microwave for 2-3 minutes till the slices are little soft. This may need some practice. Also you will have to do this in batches.
Drain the apple slices and remove all the water by laying them on a kitchen towel
Tightly roll one slice to form the inner petal of the rose and place on the cake.
Overlap with other slices and press tightly to form a rose.
Repeat till the cake is covered with roses.
Serve immediately
INGREDIENTS
SERVING: 8
150 grams Self rising flour
175 grams caster sugar
175 grams butter
25 grams Almond meal
3 eggs, beaten
Pinch of salt, if using unsalted butter or else skip
¾ teaspoon Almond extract
3-4 tablespoon apricot Jam or any Marmalade,warmed
2 tablespoon Cointreau
3/4 Cup Mascarpone cheese
3-4 tablespoon powdered sugar
5-6 red crisp apples
1-2 tablespoon lemon juice
Sliced Almonds or Pistachios for Garnish (optional)
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