Spongy rose water cakes with a soft creamy filling and a fresh berry topping. That sounds delicious, right? My initial plan was to combine the pudding and berries with crunchy honey meringues, though. Mini pavlovas for dessert. Meringues need a long oven time, so I started preparing them early this morning. And left them in the oven to dry, after I turned it off. My hubby was not aware of my endeavors and turned on the oven for lunch. And my golden meringues turned black. A kitchen disaster on our wedding anniversary! Luckily enough, I managed to keep calm (not!) and develop and execute Plan B (that’s true, though).
Cake: Beat 2 eggs, 1 dl brown sugar and 1 tsp vanilla extract until fluffy and white. Mix 1.5 dl wheat flour, 0.25 dl almond flour and 1 tsp baking powder. Mix 1 tbsp rose water into the egg fluff and gradually add the flour. Move the batter to a baking tray lined with parchment paper. Bake for 5 minutes in 230ºC. Allow to cool and cut out portion cakes (for instance in the shape of hearts). Carefully create a deepening in the middle of the hearts by removing a bit of the top layer.
Filling: Bring 0.5 L milk, 1 brach lemon verbena, seeds of 1 vanilla pod (inkl. pod) and 2 tbsp honey to a boil. Simmer for a couple of minutes and let infuse for up to one hour. Remove the lemon verbena and vanilla pod. Bring to a boil and add 2 tbsp cornstarch solved in 0.5 dl cold milk. Simmer until thick and let cool completely. Give the pudding a good stir prior to assembling the cakes.
Assemble the cakes by dolloping the pudding into the deepening. Top with fresh strawberries, raspberries and blueberries as well as edible flowers. I used elderflower.
I served this dish as a dessert at our Wedding Anniversary Dinner.