Ingredients
Base cake:
- 200g raisin and sultana mix
- 200g berry mix
- 125g pecan nuts, chopped
- 125g almonds, chopped
- 120g Turkish delight, pistachio
- 120g Turkish delight, rose
- 450g castor sugar
- 250g butter
- 750ml water
- 30ml rose water
- 10g bicarbonate of soda
- 10ml cardamom, ground
- 480g wheat cake flour, sifted
- 10g baking powder
- 2 eggs, beaten
Top cake:
- 60g raisin and sultana mix
- 60g berry mix
- 60g pecan nuts, chopped
- 60g almonds, chopped
- 60g Turkish delight, pistachio
- 60g Turkish delight, rose
- 225g castor sugar
- 125g butter
- 375ml water
- 15ml rose water
- 5g bicarbonate of soda
- 10ml cardamom, ground
- 240g wheat cake flour, sifted
- 5g baking powder
- 1 egg, beaten
Strawberry and rose jam:
- 400g strawberries
- 250g castor sugar
- 1 lemon, juice
- 80ml water
Marzipan:
- 300g almond flour
- 190g icing sugar
- 20ml almond essence
- 10ml rose water
- 2 egg whites
Red fondant:
- 14g gelatine, powdered
- 120ml water, cold
- 250ml liquid glucose
- 30ml glycerine
- 60g vegetable shortening
- 10ml vanilla paste
- 1kg icing sugar, sifted
- 5ml food colouring, red
Black fondant:
- 7g gelatine, powdered
- 60ml water, cold
- 125ml liquid glucose
- 15ml glycerine
- 60g vegetable shortening
- 5ml vanilla paste
- 500g icing sugar, sifted
- 5ml food colouring, black
Orange and cardamom syrup:
- 225g castor sugar
- 300ml orange juice
- 5g cardamom, ground
Assembly:
- 125ml strawberry and rose jam
Decoration:
- 2 fans
- 8 red fondant flowers
- 1 gold rose
- 1 gold dragee
Sugar veil lace:
- 20g sugar veil lace powder
- 115ml water, boiling
- 5ml glycerine
- 5ml rose water
Preparation method
Base cake:
- Preheat oven to 180 C
- Grease and line 2 round cake pans
- Boil fruit, nuts, sugar, butter, water and rose essence until fruit has softened
- Remove from heat, allow to cool
- Sift dry ingredients
- Add dry ingredients, nuts and Turkish delight to fruit mixture
- Add egg and mix well
- Divide batter into both greased pans
- Bake at 190 C for 60-75 minutes
Top cake:
- Preheat oven to 180 C
- Grease and line a small round cake pan
- Boil fruit, nuts, sugar, butter, water and rose essence until fruit has softened
- Remove from heat, allow to cool
- Sift dry ingredients
- Add dry ingredients, nuts and Turkish delight to fruit mixture
- Add egg and mix well
- Place batter into greased pan
- Bake at 190 C for 60-75 minutes
Strawberry and rose jam:
- Wash and hull strawberries
- Place strawberries, sugar, lemon juice and water over heat
- Boil until the jam is thick
- Place a little bit of the jam on a cold saucer to test if it has set
- Allow to cool
Marzipan:
- Process almond flour and icing sugar until well combined
- Add almond essence and rose water
- Add the egg whites
- Dough will begin to form
- Knead well until smooth
- Leave to rest in fridge
Red fondant:
- Bloom gelatine in water
- Heat until gelatine has dissolved
- Add glucose and glycerine
- Add vegetable shortening
- Once melted, remove from heat
- Add vanilla and red food colouring
- Allow to cool to room temperature
- Add to icing sugar
- Knead well until smooth
Black fondant:
- Bloom gelatine in water
- Heat until gelatine has dissolved
- Add glucose and glycerine
- Add vegetable shortening
- Once melted, remove from heat
- Add vanilla and black food colouring
- Allow to cool to room temperature
- Add to icing sugar
- Knead well until smooth
Orange and cardamom syrup:
- Heat sugar, cardamom and orange juice until thick
- Allow to cool
Assembly:
- Pour cooled syrup over hot cake
- Allow cakes to cool completely
- Spread jam evenly over cakes
- Roll out marzipan and cover cakes
- Roll out red fondant and cover cakes
Decoration:
- Roll black fondant and cut out a large circle, then cut it in half
- Make folds and put wooden skewers underneath, to support folds
- Use gold lustre dust to adorn
- Position fans on either side of the top cake, resting on the base cake
- Roll out red fondant
- Press cut fondant into mould, then remove from mould
- Attach to the cake using edible glue
- Roll out red fondant and cut out 8cm strips
- Thin out edges to form ruffles
- Use ruffled fondant to make the rose
- Paint the rose with gold lustre dust and add gold dragee to the centre
Sugar veil lace:
- Place sugar veil powder, glycerine and water in a bowl
- Beat for 5 minutes to form a gummy and thick consistency
- Allow mixture to sit for 30 minutes
- Dust the silicone mat with red lustre dust
- Pour 2-3 tsp of the paste onto the mat and smooth out
- Dry out the sugar veil lace in the oven at 70 C (fan) for 10 minutes
- Switch the oven off and leave the lace in for 10 minutes
- Place the mat on a cold surface
- Carefully peel away the mat from the lace
- Position sugar veil lace around the base cake