This Elegant Pistachio Strawberry Rose Cake is a breathtaking dessert that combines the delicate flavors of rose water, the richness of pistachios, and the freshness of strawberries. Each component of this cake is carefully balanced to create a harmonious blend of tastes and textures. The sponge is infused with rose water and speckled with crushed pistachios, providing a delightful crunch against the softness of the cake. Topped with a light cream cheese frosting and adorned with fresh strawberries, this cake is as visually appealing as it is delicious.
Why You’ll Love This: The unique combination of rose water and pistachios gives this cake an exotic touch that sets it apart from traditional desserts. The floral notes of the rose water are perfectly complemented by the nutty undertones of the pistachios, while the strawberries add a burst of freshness and color. The cake is moist, fluffy, and has a luxurious texture that makes it a perfect treat for any occasion. It’s a cake that not only satisfies your sweet tooth but also enchants your senses.
Perfect Occasion: This cake is perfect for celebrations that call for something a little extra special, such as Mother’s Day, bridal showers, or an elegant afternoon tea. It also makes a stunning centerpiece for spring and summer gatherings, where its floral and fruity notes can be fully appreciated. Serve this at any gathering where you want to impress and delight your guests with something uniquely beautiful and delicious.
Decoration Tips: For a truly elegant presentation, decorate the top of the cake with a crown of halved strawberries, sprinkle crushed pistachios around the edges, and perhaps a few edible rose petals for a touch of romance. Serve each slice on individual plates garnished with a drizzle of rose-scented syrup and a sprig of mint for a refreshing contrast.
Cake:
- Begin by whisking 4 eggs and 310g of white sugar until the mixture turns pale and fluffy.
- Stir in 1 tablespoon of rose water, 80g of vegetable oil, and 150g of whipping cream until well combined.
- Fold in the dry ingredients: 240g of flour, 4g of baking powder, 3g of salt, and 90g of crushed pistachios.
- Pour the batter into a greased and parchment-lined baking pan. Scatter chopped fresh strawberries over the batter.
- Bake at 165°C for 60-90 minutes or until a toothpick inserted into the center comes out clean.
- Once removed from the oven, immediately douse with rose water syrup and allow to cool completely.
Rose Water Syrup:
- Dissolve 70g of sugar in 70g of water and 1/2 tablespoon of rose water over low heat.
Cream Cheese Frosting:
- Mix 80g of room-temperature cream cheese with 10g of whipping cream and 60g of powdered sugar until smooth.
Strawberry Topping:
- Toss cubed strawberries with 30g of sugar and a squeeze of lemon juice, set aside to macerate.
Assembly:
- Once the cake has cooled, spread the cream cheese frosting over the top and garnish with the macerated strawberries.
Enjoy this elegant Pistachio Strawberry Rose Cake, a visually stunning and deliciously sophisticated dessert that promises to be the highlight of your dining experience!
