Lysander Florian Thornis
Well-known member
Greetings to all Zevist brothers and sisters.
Due to personal reasons, I haven't been able to visit here very often, but today is Ostara. And I want to share two cake recipes for Ostara. Unfortunately, I'm sharing these two cake recipes very late. Please forgive me. I'm sharing these cake recipes hoping you'll enjoy them with your families at a tea party after a lovely dinner. Happy Ostara to all of us. May Lady Aphrodite's blessings be upon us all.
Happy Holidays.
-------------------
Rose Jam Cake with Light Syrup
Ingredients (Cake):
3 eggs
1 cup granulated sugar
1 cup milk
1 cup vegetable oil
2 ½ cups flour
1 packet baking powder (about 10 g)
1 packet vanilla sugar (or 1 tsp vanilla extract)
4–5 tablespoons rose jam
(Optional) 1 teaspoon lemon zest
Instructions:
1) Beat the eggs and sugar until light and fluffy (This is the key to a soft, airy cake!).
2) Add the milk and oil, then mix well.
3)Add the rose jam and mix until combined.
4) Sift in the flour, baking powder, and vanilla.
5) Gently fold the mixture with a spatula (do not overmix).
6) Pour into a greased cake pan.
7) Bake in a preheated oven at 170°C (340°F, conventional/no fan) for about 35–40 minutes.
Rose Syrup (Topping):
3 tablespoons rose jam
2 tablespoons water
1 teaspoon lemon juice
Instructions:
1) Heat all ingredients in a small pan for 2–3 minutes (do not boil, just warm until smooth).
2) Drizzle over the slightly cooled cake.
Serving Suggestion:
1) Sprinkle with coconut flakes or powdered sugar
2) Garnish with edible rose petals for an elegant touch
Tips:
If the rose jam is too thick, dilute it slightly with water
If the cake doesn’t bake evenly, the oven temperature might be too high
Do not open the oven during the first 25 minutes!
-------------------
Orange & Carrot Cake (Layered with Filling & White Chocolate)
Cake Base (Blended):
- 2 carrots
- 1 orange (peeled, no seeds)
- 3 eggs
- 1 cup sugar
- 1 cup vegetable oil
- 2 ½ cups flour
- 1 packet baking powder (about 10 g)
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- 1 teaspoon cinnamon
Instructions:
1. Blend the carrots and orange until completely smooth.
2. In a separate bowl, beat the eggs and sugar until light and fluffy.
3. Add the oil, then mix in the blended mixture.
4. Sift in the dry ingredients and gently fold together.
5. Bake at 170°C (340°F, no fan) for about 40 minutes.
6. Let it cool completely, then slice into two layers.
Orange Filling :
- 1 cup fresh orange juice
- 1 tablespoon starch
- 2 tablespoons sugar
Instructions:
- Mix everything while cold.
- Cook over low heat, stirring constantly until thickened.
- Let it cool completely before using (it should have a creamy consistency).
White Chocolate Cream:
- 100 g white chocolate
- 200 ml heavy cream
Instructions:
- Melt the chocolate gently (double boiler or low heat).
- Stir in the cream.
- Chill in the refrigerator for about 20 minutes until slightly thickened.
Assembly:
1. Lightly soak the bottom cake layer with milk or orange juice.
2. Spread the orange filling evenly.
3. Place the top layer over it.
4. Pour the white chocolate cream over the cake, letting it drip naturally down the sides.
Finishing Touches:
- Orange zest
- Chopped walnuts or hazelnuts
- Thin carrot strips for decoration
Pro Tips:
- Let the cake rest overnight for
the best flavor
- Never use the filling while hot—it will ruin the texture
- Do not over-soak the cake layers
-------------------
I hope you like it. Have a nice Holidays.
Due to personal reasons, I haven't been able to visit here very often, but today is Ostara. And I want to share two cake recipes for Ostara. Unfortunately, I'm sharing these two cake recipes very late. Please forgive me. I'm sharing these cake recipes hoping you'll enjoy them with your families at a tea party after a lovely dinner. Happy Ostara to all of us. May Lady Aphrodite's blessings be upon us all.
Happy Holidays.
-------------------
Rose Jam Cake with Light Syrup Ingredients (Cake):3 eggs
1 cup granulated sugar
1 cup milk
1 cup vegetable oil
2 ½ cups flour
1 packet baking powder (about 10 g)
1 packet vanilla sugar (or 1 tsp vanilla extract)
4–5 tablespoons rose jam
(Optional) 1 teaspoon lemon zest
Instructions:1) Beat the eggs and sugar until light and fluffy (This is the key to a soft, airy cake!).
2) Add the milk and oil, then mix well.
3)Add the rose jam and mix until combined.
4) Sift in the flour, baking powder, and vanilla.
5) Gently fold the mixture with a spatula (do not overmix).
6) Pour into a greased cake pan.
7) Bake in a preheated oven at 170°C (340°F, conventional/no fan) for about 35–40 minutes.
Rose Syrup (Topping):3 tablespoons rose jam
2 tablespoons water
1 teaspoon lemon juice
Instructions:
1) Heat all ingredients in a small pan for 2–3 minutes (do not boil, just warm until smooth).
2) Drizzle over the slightly cooled cake.
Serving Suggestion:1) Sprinkle with coconut flakes or powdered sugar
2) Garnish with edible rose petals for an elegant touch
Tips:If the rose jam is too thick, dilute it slightly with water
If the cake doesn’t bake evenly, the oven temperature might be too high
Do not open the oven during the first 25 minutes!
-------------------
Orange & Carrot Cake (Layered with Filling & White Chocolate) Cake Base (Blended):- 2 carrots
- 1 orange (peeled, no seeds)
- 3 eggs
- 1 cup sugar
- 1 cup vegetable oil
- 2 ½ cups flour
- 1 packet baking powder (about 10 g)
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- 1 teaspoon cinnamon
Instructions:
1. Blend the carrots and orange until completely smooth.
2. In a separate bowl, beat the eggs and sugar until light and fluffy.
3. Add the oil, then mix in the blended mixture.
4. Sift in the dry ingredients and gently fold together.
5. Bake at 170°C (340°F, no fan) for about 40 minutes.
6. Let it cool completely, then slice into two layers.
Orange Filling :- 1 cup fresh orange juice
- 1 tablespoon starch
- 2 tablespoons sugar
Instructions:
- Mix everything while cold.
- Cook over low heat, stirring constantly until thickened.
- Let it cool completely before using (it should have a creamy consistency).
White Chocolate Cream:- 100 g white chocolate
- 200 ml heavy cream
Instructions:
- Melt the chocolate gently (double boiler or low heat).
- Stir in the cream.
- Chill in the refrigerator for about 20 minutes until slightly thickened.
Assembly:1. Lightly soak the bottom cake layer with milk or orange juice.
2. Spread the orange filling evenly.
3. Place the top layer over it.
4. Pour the white chocolate cream over the cake, letting it drip naturally down the sides.
Finishing Touches:- Orange zest
- Chopped walnuts or hazelnuts
- Thin carrot strips for decoration
Pro Tips:- Let the cake rest overnight for
the best flavor
- Never use the filling while hot—it will ruin the texture
- Do not over-soak the cake layers
-------------------
I hope you like it. Have a nice Holidays.
