(Recipe from The Cardamom Trail by Chetna Makan)
Who knew rose, mint, cream cheese, white chocolate and sour cream come together so elegantly? I’m obsessed! 😍
Making this cake has been very enjoyable. Attempted crystallized petals & leaves for the first time... and definitely not the last time! It’s such an extremely easy way to prettify your cake. Only downside is that organic petals are hard to find in Singapore. Anyone knows where to get some? Do you have a secret rose bush to let me play with? Please comment and let me know 😘 I promise to send bakes!
Since Mother’s Day was round the corner, I ’borrowed’ a rose from my Sister-in-law. Had to scrap away the sour cream & topped with a fresh layer before serving to avoid pesticide poisoning because one can never be too cautious about ingesting pesticide. Ever since a fellow baker pointed it out to me, I never fail to get anxious looking at cakes covered with fresh flowers!
Being someone who prioritises convenience over perfection, my knife skills are amateur at best. Definitely was not looking forward to finely chopping the mint leaves. But hey, I did my best with it! Seemed to pay off though because look how pretty those specks of green turned out. I might just leave them big or try a food processor next time (was lazy to clean another appliance hahaha)
Now onto everybody’s favourite part: tasting the cake! The cake was creamy, tangy-sweet and floral all in one bite. I liked that the bottom crust gave a different texture and the crystallized petals and leaves added a pleasant sweetness to it. Perhaps I’ll try topping with a brûlée layer in the future.
My only tweak I would make for this otherwise perfect cake is the biscuit crust. Not sure if it’s my oven or butter or just a confused ratio of ingredients but melted butter spilled out of the pan after baking for the first 10 minutes. But all is good after everything was baked and set in the fridge. Perhaps if you have a trusty cheesecake crust recipe, you can follow that instead.
Overall, love this cake to bits! I can imagine it being so dainty and a nice inclusion at any tea parties.
Update:
Recently made it into a 8” traybake by using the recipe. Turned out perfect! Might consider putting it up as a regular flavour in the shop.
Verdict: 🧁🧁🧁🧁
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