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The manufacturing procedure is very simple, you simply need to comply with the approaches that we have actually composed on this web page. The adhering to are the phases of exactly how to prepare PISTACHIO ROSE CAKE – TORT CU FISTIC SI TRANDAFIRI.

This pistachio rose cake brings a delicate Middle Eastern flavor to your table. Pistachio, rose water and a touch of cardamom are the main flavors of the sponge while the frosting, using mascarpone as a base, is rich, but at the same time delicate due to the addition of rose water and vanilla. Truth to be told, this cake was born after my brother kindly bought me a red rose for International Women’s Day. I was admiring the beautiful rose and thought to myself “wouldn’t it be such a shame to let this beautiful, delicate rose dry out in a vase?!”. Of course it would, was my immediate answer! So I thought that maybe a cake would showcase the delicate rose petals and the amazing rose aroma. My mum was joking: are you actually going to create a cake for a rose?! Well, obviously I was going to do it. And this is what I came up with: a pistachio sponge flavored with a tough of cardamom, a mascarpone rose water filling and plenty of chopped pistachio and fresh strawberries between the layers. The rose water is quite intense in flavor and a bit goes a long way, but that’s the beauty of it – with a teaspoon of rose water, your cake is infused with a whole new aroma. The top is decorated with crystallised rose petals, chopped pistachio and strawberries. I think it’s the rose petals that make this cake so beautiful – they are an excellent garnish for cakes and the process is very simple, so simple that it can be applied to other edible flowers as well. You can watch the process of making crystallised rose petals on my brand new Youtube channel – Pastry Workshop. Do Subscribe as I will be posting more short videos on how to make decorations and possibly recipes in the near future.

Pistachio sponge:

  • 310g all-purpose white flour
  • 40g cornstarch
  • 50g pistachio, ground
  • ¼ teaspoon ground cardamom
  • ½ teaspoon salt
  • 2 teaspoons baking powder
  • 4 eggs, separated
  • 230g butter, softened
  • 1 teaspoon lemon zest
  • 230g sugar+70g sugar
  • 125ml milk
  • 125ml buttermilk
  • 1 teaspoon vanilla extract
  • ½ teaspoon rose water

Mascarpone rose frosting:

  • 250g mascarpone, room temperature
  • 150g white chocolate, melted
  • 200g heavy cream, whipped
  • 1 teaspoon vanilla extract
  • 1 teaspoon rose water
  • 50g pistachio, chopped
  • 200g fresh strawberries, sliced

Crystallised flowers:

  • 1 egg white
  • 100g caster sugar
  • Rose petals or other flowers, such as primroses or violets (pesticide-free)


  • Pistachio sponge:
  • Pre-heat your oven to 350F and line two 18cm diameter baking pans with parchment paper.
  • Mix the flour, cornstarch, ground pistachio, cardamom, salt and baking powder in a bowl.
  • In a different bowl, mix the butter, 230g sugar and lemon zest until creamy and fluffy, at least 5 minutes.
  • Add the egg yolks, one by one, and mix another 5 minutes until fluffy and pale.
  • Combine the milk, buttermilk, vanilla and rose water in a bowl.
  • Begin adding the flour mixture to the butter and egg mixture, alternating it with the milk. Start with flour and end with flour.
  • Whip the egg whites until stiff then add 70g sugar and continue mixing until stiff and glossy.
  • Read more please visit : pastry-workshop.com

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