Vikalinka · by Julia Frey of Vikalinka★ 5.0 (12)
Rose Rhubarb Layer Cake
NUTRITION · PER SERVING120M COOK
CAL 39%·PRO 20%
CARBS 81G41% OF CAL
3G FIBER67G SUGAR12G OTHER
FAT 44G51% OF CAL
22G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Three-layer sponge cake filled with tart rhubarb curd and topped with mascarpone cream frosting, decorated with rose petals. Elegant and floral-forward.
dessertbaked good⚙️ food processor🥣 mixer🥧 baking dish🥄 saucepan🔥 oven🌀 blendervegetarian
View the full recipe on Vikalinka →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 400g(4 long stalks) rhubarb
- 3 eggs (large)
- 170g/3/4 cup unsalted butter (cubed)
- 3 tsp cornflour/corn starch
- 150g/3/4 cup caster sugar/ granulated sugar
- a drop of pink colouring (optional)
- 5 eggs (room temperature, large)
- 200g/1 cup white granulated sugar
- 1 vanilla bean (seeds scraped out)
- 140g/1 cup all purpose/plain flour
- 4 tbsp elderflower liqueur
- 4 tbsp simple syrup (a solution of water and sugar in equal parts)
- 2 drops rose water
- 500g/2 cups mascarpone (chilled from fridge)
- 250ml/1 cup double/whipping cream
- 100g/1/2 cup icing sugar
- 2 tsp vanilla
- 2-3 drops rose water (or less depending on the strength of rose water)
- lemon thyme sprigs
- organic pink flowers
- dried rose petals
At a glance
PER SERVING · TIME 120M
CAL 39%·PRO 20%
CARBS 81G41% OF CAL
3G FIBER67G SUGAR12G OTHER
FAT 44G51% OF CAL
22G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 1h
- Sodium
- 86mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 286mg
- Calcium
- 81mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 86MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.