Posted by There are so many dessert options available in the market as per your occasion and Rose Ombre Cake would be the best one. This cake is a layered structure of so many lovely shapes from light to dark. Let’s see how it’s made.
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Required Ingredients for Rose Ombre Cake
- 5 ¼ cup cake flour
- ¾ tbsp. salt
- 2 tbsp. baking powder
- 9 large egg whites
- 2 ¼ cups granulated sugar
- 2 ¼ cup milk
- 1 ½ unsalted butter
- Rose/ Pink gel food color
- 1 tbsp. vanilla extract
Buttercream
- ¼ cups of sugar
- 8 large egg whites
- ½ cup of water
- 1tbsp cream of tartar
- Rose/ Pink gel food color
- 3 cup unsalted butter
- Four 170gm Raspberries containers
Recipe for Rose Ombre Cake
- Bring 8×2 inch round cake pan and coat it with non-stick spray, also preheat the oven to 350°F
- Whisk flour, salt and baking powder in a bowl. Take another bowl and whisk milk and egg whites until combined.
- With an electric mixer, beat the butter to make it creamy. Now add the sugar slowly to make it fluffy, beat for 3 minutes. Also, beat in vanilla.
- Add the mixtures prepared in step 2nd and step 3rd and beat this mixture until smooth.
- Divide the mixture prepared in step 4th in four parts and color the tops. Bake it for 20-25 minutes and let them cool down for the next 10 minutes.
- Coming to the Buttercream, take 2 raspberries containers into the food processor. Mesh them until you have 1 cup seedless puree and set aside.
- Take 1¼ sugar and water on medium heat, stir them well until boil. Also in a mixer, place egg whites and add cream of tartar and mix it on medium speed. Once softened, add 1/3 cup sugar until stiff peaks. When the syrup is ready, add the sugar/water mixer in it.
- Now in a mixer, add tbsp. of butter in syrup prepared in step 6th until thick and make 2 ½ cups of buttercream.
- Combine buttercream prepared in step 7th with ½ cup puree prepared in step 5th in a mixer at low speed. Mix until it is smooth and pale pink (lightest layer), and take out 1 ½ cup. Add an additional ¼ cup puree in the combination with some food color to prepare the second layer. With this mixture, you can make up to 3-4 layers (mix food color on every stage).
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Bring the cake layers one by one, on an 8-inch cup cardboard (light to dark). Coat them with buttercream and refrigerate for 2 days before serving.
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