Arab Rose Cake

Preparation steps

• Preheat oven to 175 degrees. For the crust, all the ingredients should be at room temperature. Finely grind powdered sugar and pistachios. Stir in the regular sugar with the butter. Add one egg at a time and mix the mixture between additions. The sugar should dissolve and the mixture should lighten. Sift the flour into this, and add the mixture of ground questions. Arrange the mixture in a 26 cm diameter cake ring, in which you have previously placed baking paper. The crust is quite thin and bakes slowly - some 20-25 minutes (depending on the oven). Use your sense of smell - when it starts to smell 'almost', be sure to check how it is on both the top and bottom.
• The baked crust can be cooled, and until then you take off the hoop and cut strips of baking paper, which you will use to line the walls of the hoop. Make your strips 1-2 cm higher than the hoop, because if your roses are high, you will need extra heights. The strips of baking paper do not have to stick straight to the hoop, they can stay a little wrinkled when you tighten the hoop - none of this will diminish the spectacular result. I would not recommend the transparent foil because it is difficult to peel off from the finished cake, you almost have to tear it and there is a danger that you will always be left with a piece of 'plastic' on the cake.
• Raspberries go well with floral aromas. For the raspberry layer, put 2 sheets of gelatin in a bowl of cold water to soften. Put (melted) raspberries, a drop or two of lemon and raspberry syrup on the fire to boil and mash with a fork or kneading device. Remove from the heat and stir in the gelatin well to melt. When the mixture has cooled a bit and is liquid enough to pour, pour over the pistachio peel. Put in the freezer.
• For the flower mousse, we put 2.5 sheets of gelatin in cold water to soften it. Let the juice of the callus boil, remove from the heat and dissolve the gelatin in it. Add room temperature mascarpone to this pot of gelatin and mix. Next in line is the whipped cream, which you will beat with powdered sugar and a little starch flour (slime instead of slag-fix, BCF taught us :)), it should not be very firm but at 2/3 firmness. This kind of whipped cream gives a fine structure mousse. Wait for the flower cream to be lukewarm and then gently mix the semi-solid icing with a spatula, you will get a nice mousse. Spread this over a layer of raspberries. Set aside to freeze.
• You make apple roses according to the basic recipe from Arma, and for additional ideas, see the recipes from Alek and Eva-mill. It is important to cut the apples into thin slices and immediately smear them with lemon juice so that they do not darken. Cook the sugar syrup with water and sugar in a ratio of 2: 1, with the addition of a little lemon. You don't need to cook it, let it boil for just a few minutes (5 minutes for me). Do not put thin apple leaves in too hot syrup, as they will 'boil' and lose their firmness. The syrup should be warm-hot so that you can easily dip your finger without getting burned. Arrange the syrup in 4-5 bowls, and add a different color or flavor to each bowl. Tea bags will give a paler color, and artificial aromas of cherries and strawberries a strong color - play with shades. For this job you need to arm yourself with time and patience, to get fine creations. Add thin apple leaves to each bowl of paint. Only when the leaves have cooled completely (at room temperature) are they ready for further processing. I leave them for 1 to a couple of hours. Pour the apple leaves from the bowl into the strainer. Take leaf by leaf and wrap in a rose. Sugar syrup serves as a glue. Place the finished roses on a plate and place in the fridge to cool further.
• While the roses are cooling, prepare the jellies. Make 1.5 juices from zov's irup, make it transparent, because it will reflect apple roses. Add lemon juice and rose water to the juice. Put 18 sheets of gelatin to swell in plenty of cold water. Separate 250 ml from the juice, and let it boil. Remove from the heat and add 2-3 sheets of drained gelatin. When you have mixed all the gelatin, mix another 250 ml of juice well. After that, another 250 ml, then another 250 ml until it is used up. The purpose of this is to gradually process the gelling.
• While the jellies are cooling, you arrange the cooled roses on the frozen cake, arrange them around the blueberry roses, green grapes, red currants, etc. Let the fat do its thing. Mint leaves, which you can dip in a little sugar syrup, will give you a nice result. glue around the roses. Pour 1 cup of clear cabbage over it, in a thin stream. It is very important that the jelly liquid is lukewarm, cold and liquid, and that you pour it on a frozen surface. When the lukewarm gelatin touches the frozen cake, it will squeeze quickly. If your gelatin is too hot, melt the previous layer and leak around. It is important that you do not pour all the jelly on the cake in one go. It has to go gradually: first 1-2 spoons, then in the fridge until it tightens a bit (5-10 min), then again 1-2 spoons and then in the fridge ... until they want to cover the roses. If you immediately put all the jelly over the roses, it will leak through the hoop, the roses will start to 'swim' and the color from the roses will spill under the heat. I additionally garnished with 20 g of coarsely chopped pistachios and with icing.
• NOTES: * Be very, very careful with rose water. It is very bitter in itself (at least mine) and very quickly takes on all the flavor. If you find it a little, you can always add another drop. Be sure to try the result. * If you don't want an exotic cake and can't find all the ingredients, add almonds instead of pistachios, lemon juice instead of zovina syrup, and discard the rose water. * For rose colors, browse the pages of Alek and a few more, you will find more ideas. I used the aroma of pineapple, strawberry, raspberry and cherry as an experiment, but they didn't take on the taste at all, it turned out great.