Rose buttercream crepe cake
An elegant sweet treat that's perfect for celebrating any day with style.
If girls are made of sugar and spice, then we think that moms definitely have cookies and cakes in their DNA. As a fitting tribute to the most important woman in your life, we're bringing you this easy-to-make, deliciously light yet decadent treat.
- 10 to 15 organic or unsprayed rose petals
- 6 egg whites + 3 tbsp for sugared rose petals
- 1-1/3 cups granulated sugar, divided
- 20 store-bought 10" round crepes
- 1-1/2 cups unsalted butter, softened
- 3 tbsp rosewater
- 1-1/3 cups raspberry jam
- 2 tsp icing sugar
1 To make the sugared rose petals, brush the rose petals lightly with a thin coating of the 3 tablespoons egg whites. Place the petals in a bowl containing 1/3 cup sugar, and spoon the sugar over the petals to coat. Shake off the excess sugar and place the petals on a paper towel or cooling rack to dry. The dry petals can be kept in an airtight container for up to 2 days.
2 Refresh the crepes by lightly heating them in a large non-stick pan; set aside to cool. Then bring a saucepan filled with an inch of water to a simmer. Combine the remaining 6 egg whites and 1 cup sugar in a metal bowl. Place the bowl over the simmering water and heat the mixture, whisking constantly, until it registers 160°F on an instant-read thermometer.
3 Remove the bowl from the heat and whip the mixture with a hand-held or stand mixer on medium-high speed until the mixture has cooled and stiff peaks form.
4 Add the butter and beat on high until smooth buttercream forms (the mixture will appear to curdle before smoothing out again.
5 Beat in the rose water.
6 To assemble the cake, spread about 3 tablespoons of the buttercream on 1 crepe.
7 Pipe a loose spiral of jam onto the crepe using a piping bag fitted with a small tip.
8 Repeat with the remaining crepes, placing each on top to form a stack.
9 Top with the sugared rose petals and dust with ithe icing sugar. Serve.