This cake is not nearly as bad as it looks. It’s very low in sugar, and despite all that cream, there is no other fat in the layers (thereby knocking out all the butter in a standard cake) – and you could always use a light cream. It can be made small or large – just double the quantities and make a larger diametre pancake (I made mine around 16cm – you could easily go up to about 25cm if your pan is big enough and you are an expert flipper.) The best thing? It’s a no-bake cake. The only thing you need to cook are the pancakes, and it’s actually better if its made the day before serving.

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Ingredients

For the pancakes (layers)

  • 2 eggs
  • 1 cup milk
  • 1 cup self raising flour
  • butter for greasing pan (If yours is not a non-stick one)

For the filling

  • 1 punnet raspberries (approx. 1 cup)
  • 400ml whipping cream
  • 2 tsp rose syrup (see note)
  • 2 tbsp caster sugar

For the frosted rose petals

  • Petals of 1 small rose (washed well and dried if store-bought)
  • 1 egg white, lightly beaten
  • caster sugar
  • Icing sugar for dusting.
Instructions
  1. Beat together the ingredients for the pancake batter until very smooth.
  2. Lightly grease a pan (not too much – if it is completely non-stick, then the lack of friction will prevent you from smoothing into shape)
  3. Add a small amount of batter (approx. 3 tbsp) with a ladle, and smooth into a perfect circle with the back of the ladle.
  4. Cook until bubbles appear and the perimeter of the pancake is dry, then flip and cook for about 1 more minute (until golden)
  5. Continue to do this until the batter is all gone (approx. 8 pancakes), stacking with sheets of baking parchment between pancakes. Refrigerate until later.
  6. Beat together the cream, rose syrup and caster sugar until stiff.
  7. Layer the pancakes with approx. 1cm thick cream mix and scattered raspberries. Refrigerate for at least 1 hour before serving (can be prepared the day before).
  8. Using a pastry brush, coat both sides of rose petals with egg white, then dip in the sugar. Can be frozen until serving time.
  9. To serve, dust well with icing sugar, then place a few raspberries and rose petals on the top.
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notes:
  1. Rose syrup is sweetened and coloured – like a cordial. If you cannot find this, use 1 tsp rosewater, 1 tbsp sugar and a few drops of red food colouring.
  2. Metric measurements! conversion here
Why not mix it up a little – add vanilla to the cream instead and use cooked yellow peaches and slivered almonds? Or maybe cinnamon and pears? Or strawberries and white chocolate? Endless possibilities…

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