Stracciatella Cake with Candied Rose Petals

For the Stracciatella Torte with Candied Rose Petals, coat the cake pan with Kronenöl Spezial with a fine butter flavor and dust with flour. Preheat oven to 190 °C (top and bottom heat).

Sift flour and baking powder. Beat eggs, powdered sugar, salt, vanilla sugar and grated lemon peel until well frothy (at least 10 minutes). Slowly pour in Kronenöl Spezial with fine butter flavor while stirring constantly. Fold in flour and pour mixture into cake pan, smooth out and bake on bottom rack for about 20 minutes.

Remove from oven and let cool in the tart pan.

For the stracciatella cream, whip whipped cream and chill. Mix vanilla cream powder and egg yolks with 100 ml (of the 500 ml) cold milk.

Soak gelatin in cold water. Bring remaining milk, granulated sugar and salt to a boil, pour in vanilla cream mixture and boil for a good 2 minutes, stirring constantly. Dissolve squeezed gelatine in the hot vanilla cream mixture, add rum and stir mixture until cold.

Fold whipped cream and chocolate chips into the cold cream, pour onto the cake base, smooth and chill for 6 hours.For the candied rose petals, pluck rose petals. Using a fine brush, spread egg white thinly on both sides of rose petals and dip in granulated sugar. Let dry in a dry place for 1-2 days. Remove the stracciatella cake from the mold and garnish with the candied rose petals.

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