Rose-Shaped Tea Pancake Cake
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Czas na czytanie: 3 min
Information
45-60 min
8-10 people
Dessert
Looking for a unique dessert that will delight with both taste and appearance? We have something special for you! This rose-shaped pancake cake, with delicate vanilla cream, tart raspberry ganache, and a subtle hint of Adalbert's Tea rose tea, is a true work of culinary art. Perfect for special occasions, romantic dinners, or simply to treat yourself and your loved ones to a little sweet treat.
About the Author of the Recipe
Marzena Król is a culinary artist who meticulously combines her passion for cooking with the aesthetics of presentation. Her kitchen is a place where unique flavor combinations are born, and each recipe is created with the goal of creating a warm, family atmosphere around the table.
Ingredients
For the pancakes:
80 g butter (melted)
600 ml of milk
250 ml of strong Adalbert's Tea Rose infusion (brewed from 3 teaspoons of tea)
350 g wheat flour
5 eggs
2 pinches of salt
For the vanilla cream:
500 g mascarpone cheese
300 ml of cream 36% (well chilled)
3 tablespoons of powdered sugar
1 vanilla pod (pulp) or 1 teaspoon of sugar with real vanilla
For the raspberry frużelina:
450 g raspberries (fresh or frozen)
4 tablespoons of sugar (or more to taste, depending on the sourness of the raspberries)
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1 tablespoon of potato flour + 2 tablespoons of cold water
Preparation
Preparation of pancakes:
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Brew the tea: Pour 250 ml of boiling water over 3 teaspoons of dried Adalbert's Tea Rose. Cover and steep for about 5 minutes, then strain. Set aside to cool.
Prepare the batter: In a large bowl, combine the melted butter, milk, cooled tea infusion, eggs, flour, and salt. Blend thoroughly with an immersion blender until smooth (the consistency should resemble thin cream). If the batter is too thick, add a little more milk.
Fry the pancakes: Heat a pan (preferably a pancake pan) with a little butter or oil. Pour
Preparation of vanilla cream:
Whip the ingredients: Place the mascarpone, heavy cream, powdered sugar, and vanilla bean pulp (or vanilla sugar) in a bowl. Beat with a mixer on high speed until thick and fluffy.
Preparation of raspberry frużelina:
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Bring the raspberries to a boil: Place the raspberries and sugar in a saucepan. Cook over medium heat until the raspberries release their juices and the sugar dissolves.
Thicken the frużelina: In a small bowl, combine the cornstarch and 2 tablespoons of cold water. Add to the boiling raspberries, stirring vigorously. Cook briefly until the frużelina thickens.
Optional: Strain through a sieve: If you don't like seeds, you can strain the hot fruit through a fine sieve. Set aside to cool.
Assembling the cake:
Divide the pancakes: Divide the pancakes into two equal parts.
Spread and fold: Spread half of the pancakes evenly with vanilla cream and fold them in half. Spread the other half with raspberry frużelina and fold them in half as well.
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Shape the center of the rose: Take 5 pancakes (any kind, with cream or frużelina). Spread one side of each with a thin layer of vanilla cream (the cream will act as a "glue"). Arrange the pancakes on the work surface, overlapping one another (as seen in Marzena's video tutorial). Roll them tightly, starting from one end, forming a spiral—this will be the center of the rose.
Add more layers: Place the remaining pancakes (covered on one side with cream) alternately (one with cream, the other with frużelina) around the center of the rose, creating successive layers of "petals." Arrange them overlapping, pressing lightly to stabilize the cake. Try to form a rose shape.
Cool: Wrap the finished cake in cling film and place in the fridge for at least a few hours, preferably overnight.
Decorate: Before serving, dust the cake with powdered sugar.
A tip from Marzena
This rose-shaped pancake cake is the perfect base for countless variations! Here are a few ideas, inspired by Marzena's tips , on how to spice it up:
Additional fruit: In addition to raspberries, you can add other fruits to the fruit filling or as decoration, such as strawberries, blueberries, cranberries, or peaches.
Other tea flavors: Try other Adalbert's teas to soak your pancakes in! Fruit teas like strawberry or raspberry pair perfectly with this dessert.
Decoration: Decorate the cake with fresh edible flowers (e.g. rose petals, violets), mint leaves, whipped cream, or chocolate sprinkles.
Marzena recommends serving the cake chilled and dusted with powdered sugar. It pairs perfectly with a cup of Adalbert's tea, especially the rose tea used in this recipe , which will enhance the dessert's delicate, floral character.
We encourage you to try this recipe and share it with your friends and loved ones!
Enjoy! ♥️
Marzena Król and Adalbert's Tea
Powiązane produkty
Adalbert's Tea ROSE – 100 g in a carton
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