Friday, September 17, 2010

PERSIAN-LOVE-CAKE


I have been test baking cakes and bread three times a week for the past few weeks.  I noticed some of my images got mixed up with another recipes', so before I forget, this is how my Persian Love Cake recipe turned out. 

The cake is wonderful.  It is a Chiffon Cake, but the texture turned out with fine crumb and light.  Instead of iced rose petals, I used Fondant.  (Double click on images to see other comments.) 

Ingredients from http://www.epicurious.com/recipes/food/views/Perisan-Love-Cake-232273#ixzz0hxSYAgmP 
Yield:  8 servings 
"This chiffon cake filled with rose-scented whipped cream is inspired by the aromatics found in Persian, Turkish, and Indian confections.  Cardamom..."
  For your convenience, the recipe is copied here.  A Couple of modification and per my preference, they are indicated by " *" or " ** "  (asterisks). 

 Candied Rose Petals
 2 large egg whites
1/2 C sugar
Petals from 2 organic roses


Cake
1 C cake flour
14 Tbsp baker's sugar or superfine sugar, divided  **Only used 11 Tbsp = 6 + 5
1-1/2 tsp baking powder
1/4 tsp coarse kosher salt
3 large eggs, separated
6 Tbsp water
1/4 C Canola oil  **or vegetable oil Preferred
1 tsp grated lemon peel *(zest)
1/4 tsp whole cardamom seeds (removed from about 5 green cardamom pods)

Frosting
2-1/2 C chilled heavy whipping cream, divided
Pinch of saffron threads
2/3 C powdered sugar
1 tsp Rose Water
2 Tbsp Natural Unsalted Pistachios
*Art paint brush dedicated for food preparation


Preparation:
Whisk egg whites in small bowl until foamy.  **Using the paint brush, brush just enough egg whites on rose petals on both sides with egg whites "lightly" - just slightly enough for sugar to stick.  Otherwise, the petal would look bulky.  You want a delicate looking sugar coated petals.  
Dry on nonstick rack at least 6 hours or overnight.

* for my cake, I used Fondant to make the flowers.  

For Cake:
Preheat oven to 325'F 
  1. Butter two 8" diam cake pans with 1-1/2 high sides
  2. Line pan bottoms with parchment paper; butter parchment.  * I use Jack Peppin's techinique - Butter the cut parchment paper first.  Then, press the butter side down onto the pan, then, flip butter side up.
  3. Using Whisk, whisk dry mixtures together -- **6 TBsp baker's sugar, baking powder, and salt onto a parchment paper or bowl.  Set aside.  **I did not want the cake to be too sweet, so I have 1 TBsp less sugar.
  4. * Beat egg yolks first till well beaten, then water, lemon zest and cardamom *(Powder - as I did not have the whole cardamoms).  Beat all together until pale and foamy. Cover with plastic to keep from drying.  Set aside.
  5. **Beat Egg whites with hand whisk, if you can, in medium bowl over a towel to keep the bowl from moving or use the cake pad (just any rubber pad.)  
  6. **When the egg whites starts to foam, start adding 5 TBsp of sugar - 1 tsp at a time in streams.  Keep whisking until whites resemble thick marshmallow fluff - "Thick", but still with glossy look
  7. Once egg whites are done, back to egg yolks mixture:
  8. *Take a large spoonful of egg yolk mixture into the bowl of Canola oil and mix it up a bit; then add into the egg mixture.
  9. Using a sifter, sift flour mixture into yolk mixture; do, fold, sift, fold, sift, fold, sift, gently till smooth. 
  10. Fold whites into batter in 3 additions.
  11. *Mix whites into egg mixtures with hand.
  12. Divid batter between prepared pans.
  13. Bake until cakes are golden and tester inserted into center comes out clean, about 25 min
  14. Cool in pans on racks for 15 minutes.
  15. Turn out onto racks, peel off parchment, and cool completely.
  16. (Can be prepared 1 day ahead.  Wrap and store at room temperature.)
For Frosting:
  • Combine 1/2 C cream and saffron in small saucepan
  • Bring to simmer
  • Remove from heat; let steep 20 minutes
  • Chill until cold
  • Beat remaining 2 C cream, powdered sugar, and Rose Water in large bowl until soft peaks form; Strain in Saffron Cream.
  • Beat until peaks form.
  • Place 1 cake layer, flat side up, on platter.
  • Spread 1 C frosting over.
  • Top with second  cake layer, flat side down.
  • Spread remaining frosting over top and sides of cake.
  • Chill at least 1 hour and up to 6 hours.
  • Garnish cake with rose petals and pistachios 
or Fondant flowers sprinkled with edible Pearl powder-- ** be aware to decorate with fondant flowers right before serving.  As fondant exposed to moist surface would change its form - "flat" as in "melted" like.

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