Delicate vanilla bean flavoured sponge layered with rhubarb curd and frosted with rose water and vanilla mascarpone. This cake is what dreams are made of!
Ingredients
- 400 g 4 long stalks rhubarb
- 1 Lemon thyme, sprigs
- 3 Eggs, large
- 1 Eggs
- 1 Simple syrup
- 150 g Caster sugar/ granulated sugar
- 3 tsp Cornflour/corn starch
- 1 cup Flour
- 1/2 cup Icing sugar
- 1 drop Pink colouring
- 1 cup Sugar
- 2 tsp Vanilla
- 1 Vanilla bean
- 170 g Butter, unsalted
- 500 g Mascarpone
- 250 ml Whipping cream
- 1/4 cup Elderflower liqueur
- 1 Rose petals
- 2 drops Rose water
- 1 Rose water
- Organic pink flowers
The full recipe.