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Cranberry Chocolate Rose Cake

    By cookcall


    For the egg yolk batter:

    3 egg yolks, beaten

    40 grams / 1.5 ounces cake flour

    40 grams / 1.5 ounces butter

    30 grams / 1 ounce white chocolate

    30 grams / 1 ounce cranberry jam

    For the egg white batter:

    3 egg white, beaten

    2 tablespoons white sugar


    1. Melt butter and chocolate in a double boiler, mix until even


    2. Pour beaten egg yolk in a bowl, pour the butter mixture in the bowl, mix until even


    3. Pour cranberry jam in the bowl, mix until even


    4. Sift cake flour in the bowl, mix until even, set aside


    5. Pour beaten egg white and white sugar in another bowl, mix until stiff


    6. Pour 1/3 of the egg white batter in the egg yolk batter, mix until even


    7. Pour all the egg yolk batter in the egg white batter, mix until even


    8. Fill a pastry bag with the batter, squeeze in the mold, until 3/4 full, shake gently to remove air bubbles


    9. Preheat the oven to 150 °C or 300 °F, put the mold in the oven, bake for 30 minutes, until golden


    10. Take out, remove the mold, serve