here I am with another experiment, because I love meringue since I have memory, and white chocolate it’s my favorite so mix, mix, mix, and the result is this WHITE CHOCOLATE WITH ROSE MERINGUE, because recently I bought a rose extract, and apart of this recipe I have lots already planned to be baked in my list. so be ready for that.
I swear that the result of this cake was a surprise for me, the 3 cakes are super soft and with a light taste of white chocolate. but the best part of this newborn is the rose meringue with the perfect taste of rose, meaning that you don’t feel like you’re eating a flower, which is always thankful, isn’t it?
WHITE CHOCOLATE CAKE WITH ROSE MERINGUE
- 375 g plain flour
- pinch of salt
- 1 Tbsp + ½ tsp baking powder
- 170 g unsalted soft butter
- 330 g caster sugar
- 6 egg yolks
- 2 tsp vanilla extract
- 170 g white chocolate
- 300 ml whole milk
- 6 white eggs
- 450 caster sugar
- ½ tsp rose extract
- pink food gel color
preheat the oven at 170ºC and prepare 3 molds (23cm approx.) whit butter and flour.
melt the white chocolate over a Bain Marie, stirring occasionally.
in a bowl sift the flour, salt, and baking powder.
in another bowl beat the butter until it’s pale and fluffy and then add the sugar.
add the egg yolks to the batter, vanilla extract, and the melted chocolate.
finally, pour the dry ingredients and the milk in two times, and mix everything well.
place the batter in the prepared molds equally, and put them into the oven for about 30min.
leave them to cool for 5 to 10 min and then remove them from the molds gently.
beat the white eggs and the caster sugar until everything is well combined.
bring it to 160ºC over a Bain Marie, stirring constantly.
whisk this mixture until it’s at room temperature again, it will be pale and the volume will be double.
finally, add the rose extract and later the food coloring.
spread the meringue on the top of the different layers and on the sides.
place the cake into the oven at 170ºC for about 10 to 15 minutes maximum.
this cake is so soft, so careful when you manipulate them for the decoration. if you have an electric mixer this cake will be so much easier to prepare than without, because all we know how hard to make it’s the meringue. a candy thermometer it’s also so helpful in this recipe, this is like science!