Celebrate Eid with a cake that stands as a testament to the joy and elegance of the occasion. This delightful cake combines the lightness of sponge layers with the richness of cream and the freshness of fruits, adorned with the exquisite touch of dried rose petals and pistachio. It’s more than just a dessert; it’s a centerpiece that brings together tradition and taste.
Why You’ll Love This: The Eid Celebration Cake is a perfect blend of textures and flavors, from the airy sponge cake to the velvety cream and the burst of freshness from the fruits. Its beautiful decoration with dried rose petals and pistachio adds a luxurious touch, making each slice a piece of art. This cake is a celebration in itself, promising to be a memorable part of your Eid feast.
Perfect Occasion: Ideal for Eid or any significant celebration, this cake is designed to impress. It’s a fitting tribute to the spirit of the holiday, embodying both the sweetness of life and the richness of gatherings. Whether you’re marking the end of Ramadan or celebrating a special family occasion, this cake will ensure the moment is marked with joy and elegance.
Decoration Tips: For an added touch of beauty, sprinkle dried rose petals around the edges of the cake and use a piping bag to create dollops of pistachio cream at intervals along the perimeter. A dusting of ground pistachios over the top adds texture and a hint of color. To make it even more festive, consider arranging a few whole strawberries or a selection of fresh berries in the center just before serving.
Ingredients for a 24cm Springform Cake:
Sponge Cake:
- 6 eggs
- 7 ounces of sugar
- A pinch of salt
- 1.7 fluid ounces of warm water
- 1 packet of vanilla sugar
- 7 ounces of flour
- 1.8 ounces of cornstarch
- 1 packet of baking powder
Cream:
- 28 ounces of cold heavy cream
- 17.5 ounces of cold mascarpone
- 2 tablespoons of powdered sugar
- A bit of vanilla extract
For Garnishing:
- Fresh fruits
- Strawberry chocolate for brushing
- Either 21 ounces of cold heavy cream or 2 packets of Turkish whipped cream (Krem Santi)
- Dried rose petals
- Pistachio cream
- Ground pistachios
Preparation:
- Start the sponge cake by beating the eggs while gradually adding sugar, salt, and vanilla sugar. After about 3-4 minutes, incorporate the warm water and whip everything into a creamy consistency for about 15 minutes. Mix the dry ingredients separately, then sift them into the egg mixture, folding gently to combine. Pour the batter into a springform lined with parchment paper and bake in a preheated oven at 320°F (160°C) on the middle rack for about 50 minutes. Check doneness with a skewer.
- For the cream, combine heavy cream, mascarpone, vanilla extract, and powdered sugar in a mixing bowl and whip until stiff.
- Once the sponge cake is baked and cooled, slice it horizontally into three layers. Fix the bottom layer within a cake ring and brush some strawberry chocolate over it. Spread half of the cream over this layer and scatter fresh fruits on top. Repeat with the second layer, adding the rest of the cream and more fruits, then cap with the final sponge layer.
- Chill the assembled cake for at least 4-5 hours, preferably overnight. Afterwards, remove the cake ring, frost the cake with whipped cream or Turkish whipped cream, and garnish to your liking with dried rose petals and pistachio cream.
Enjoy this luxurious Eid Celebration Cake, a perfect ending to your festive meal. Enjoy!
