I don’t really know where or how to begin this post. I feel like Victor did such an amazing job with the the photos that they really speak for themselves. I love working with Victor because we are both super chill, but still nit-picky enough when it comes to details and “styling.” We also catch things the other person missed. I put styling in quotations because I don’t think I am anywhere close to being in the realm of food styling – I just like getting fresh florals and arranging them in somewhat of a nice fashion. Victor, on the other hand, is a complete genius.
If you ever get your hands on my phone and decide to scroll through my Instagram feed, you will see that most of the people I follow are bakers and food bloggers. I have been seeing a lot of “Persian love cakes” and “Persian cookies” in my feed lately and was completely enamoured of the rosewater, pistachios, and spices combination.
This is the second cake I have ever really made in my life. Like a big, more-than-one-layer, maybe-I-can-give-it-to-you-for-your-birthday type of cake, this is my second one. I’ve made cupcakes, muffins, and brownies before, but nothing that required me to use a cake ring and acetate sheets. After I watched the ‘Sweet’ episode of Mind of a Chef, where Christina Tossi shows how she builds cakes to be super tall with a cake ring and acetate, I knew I had to give it a try. I wanted to channel my inner Christina and make a Momofuku-style Persian love cake.
I am also an avid follower of Katherine Sabbath. She is known for her extravagant layered cakes and has created a Persian love cake in the past. Since I am such an amateur in cake making, I knew I wanted to follow a trusted recipe and put my own little spin on it. So for the cake layers, I have for you an adapted version of Katherine’s spiced caramel spiced mud cake. The rosewater cream cheese layers are made with my own recipe because…I’m a big fan of my cream cheese frosting recipe.
There are quite a few of steps to make and assemble this cake, but each step is really simple. It just takes some time, but is completely worth it in the end.
White Chocolate Spiced Cake with Rosewater Cream Cheese Layers, Crushed Pistachios, and Meringue Pebbles
White Chocolate Spiced Cake
- 200 g butter, cubed
- 200 g white chocolate, chopped
- 200 g (1 cup, firmly packed) dark brown sugar
- 180 ml (3/4 cup) hot water
- 1 tablespoon maple syrup
- 2 teaspoons vanilla extract
- 2 eggs, at room temperature
- 150 g (1 cup) self-raising flour
- 150 g (1 cup) almond meal
- 1 teaspoon cinnamon
- 1 teaspoon ground nutmeg
- 1 cup milk
- 2 teaspoons vanilla extract
Rosewater Cream Cheese Filling
- 1 package (8 ounce) cream cheese
- 225 g (1 cup) white sugar
- 1 1/2 cups heavy whipping cream
- 1 1/2 teaspoon rosewater, Rosewater concentration may vary depending on the brand. I would highly recommend to taste as you go, to make sure you have the perfect balance of rosewater in your cream cheese filling!
- 1 drop red food colouring, optional
Meringue Pebbles (Optional)
- 2 egg whites
- 125 g (1 cup) powdered sugar
- 1/2 drop red food colouring
- Meringue pebbles (whole and crushed), handful of crushed pistachios, dried rose petals, white chocolate bark (with light green swirls to match the pistachios!)
The Cake Base
- Pre-heat your oven to 325°F. Line the cake pan with parchment paper. My pan was 13 x 9 x 2. You can use whatever sized pan you like, you will just have to adjust for the baking temperature and your layer will be thinner/thicker than the ones pictured in the post.
- Place butter, chocolate, sugar, water, maple syrup and vanilla extract in a saucepan. Stir ingredients over medium-low heat until chocolate melts and your mixture is smooth. Set aside for 30 mins to cool.
- Transfer cooled mixture into the bowl of a standing mixer. Add the eggs, one at a time and beating well after each addition. Sift flour and spices over your chocolate mixture and mix until well combined. Add the almond meal and mix until well combined again.
- Pour cake mixture into a pan and bake for 60 minutes or until a toothpick comes out clean (I recommend checking at 50 minutes). Let the cake stand for 20 mins before moving it onto a wire rack to cool.
- While the cake is cooling, you can start making your rosewater cream cheese filling.
- Once cake has completely cooled, use a cake ring and cut out three even layers. If your sheet of cake isn’t large enough to cut three layers (which was my case!), use the Momofuku technique, where you cut out two nice cake layers and use the scraps to construct a bottom layer.
- After cutting out the two nice cake layers, clean the cake ring and place it on a separate sheet of parchment paper atop a baking sheet or sturdy surface that you have no trouble moving around (you will need to move the constructed cake to the fridge or freezer later). Use a strip of acetate to line the inside of the cake ring. Put the cake scraps in the ring and use the cake soak to moisten the scraps so they easily form one flat even layer. Using a pastry brush for the cake soak makes this step a lot easier. It doesn’t matter if your bottom layer is a bit messy and unkempt looking because no one will really see it.
- *If you are unsure how to do this, The Baker Chick has a great tutorial on it!
- After constructing the bottom layer, smother on a generous portion of the cream cheesing filling. Alternate between the cake layer, milk soak, cream cheese layers until you have a cake with three cake layers and three cream cheese layers.
- Freeze the cake for at least 12 hours to set the cake and filling.
- Three hours before serving, pull the pan from the freezer and pop the cake out of the cake ring. Carefully peel off the acetate and transfer the cake to a platter or cake stand. Let it defrost in the fridge for a minimum of 3 hours. Never peel off the acetate when the cake is no longer frozen, or else the cream cheese layers will get stuck to the acetate.
- Decorate the cake however you like. I used a combination of whole and crushed meringues, dried rose petals, pistachios and white chocolate pieces.
Rosewater Cream Cheese Filling
- In a small bowl, beat whipping cream until stiff peaks form and set aside.
- In a large bowl, combine cream cheese, sugar, food colouring and rosewater. Beat until smooth, then gently fold in whipped cream with a spatula.
- Meringue Pebbles (make these the night before):
- Preheat the oven to 200F and place a piece of parchment paper atop a baking sheet.
- In a glass or metal bowl, whip egg whites until foamy using an electric mixer, adding the food colouring until desired colour is reached. Sprinkle in the powdered sugar a little at a time, while continuing to whip at medium speed. When the mixture becomes stiff and shiny, stop mixing, and transfer the mixture to a pastry bag. Pipe the meringue out onto the prepared baking sheet. Bake for 1.5 hours, turn off oven, and let meringues sit in the oven overnight if possible. Meringues should be dry to the touch and can be easily removed from baking sheet.