Wednesday, May 8, 2024

Strawberry and Roses Cake....and see you in September!! is time to move again!....I never thought that I will be moving again from a house, but life is taking into a new destiny. Thus, now I'm preparing the moving, buying and selling a house, plus all related things.

How many times I have moved? I have lived in 4 different countries in 8 houses/apartments; thus, I know about moving!!

Now, it is time to breath and say goodbye to friends here....let's embrace the new adventure!!

I will stop posting until September, but I will be stopping by and commenting in your blogs

I make this cake as part of celebration/ was really good. It looks complex, but it is not. I needed to use egg whites that I had frozen, and that is the reason that I came with a daquoise. Cakes that have layers with different texture are more interesting.

Strawberry and Roses Cake

Cake (to be divided in three)

3 eggs

1/2 cup sugar

100 grams of cornstarch

1 teaspoon baking powder

Beat egg whites until they form hard peaks, and add the sugar. Slowly, incorporate the egg yolks, and the baking powder. Add the cornstarch folding it. Place it in a baking mold of 22 cm, and bake it in a preheated oven at 165C until for 20 minutes or until it is fully baked. Let it cool, and divided in 3 layers.


350 egg whites

200 fine sugar

170 grams almond flour

60 grams flour

80 grams of sugar

2 tablespoons cornstarch

1 teaspoon vanilla paste or vanilla essence

1 teaspoon baking powder

Pinch of salt

Beat the egg whites with a pinch of salt until they are very firm. Add the sugar, and continue beating until it is very firm and hard. Add the vanilla paste

Sift all the remaining ingredients. Incorporate them slowly, but firmly. Fold it like you were doing macarons (macaronage). Divide it in three, and place it over parchment paper with a diameter of 22 cms. Sprinkle them with sliced almonds. Bake it in a preheated oven at 170C for 20 minutes. Let it cool.

For the filling we will use whipping cream, strawberries, rose petal jam, and rose petal confit. I didn't measure them since I was using what I had in the fridge.

Wash and chop the strawberries. Mix it with 2 tablespoons of sugar, and let it release the juices for 2 hours. Divide the strawberries from the juice. Mix the juice with 4 tablespoons of milk. We will use this mix to moist the cake.

Place one layer of the cake, then moist it with strawberry juice mix, then add on rose petal jam, 

then whipping cream. 

Place a daquoise, then whipping cream, then strawberries, and repeat with a layer of cake and continue with the same patter until finished. 

Place whipping cream on top, and decorate with strawberries and organic rose petals. ENJOY!!....See you in September.


  1. What a great looking and delicious cake! Good luck and try having fun with moving :-))

  2. Gracias por la receta. Esperó que todo te salga bien. Te extrañare. Te mando un beso.