Rose Geranium Italian Cream Cake

Posted by on April 11, 2009 at 11:44 am.

Samantha's Wonderful Birthday Cake!

Samantha's Wonderful Birthday Cake!

Rose Geranium Italian Cream Cake From  Along the Garden Path by Bill and Sylvia Varney

This was the most wonderful birthday cake!  We made it with rose geranium and decorated it with rose petals from our garden.  Unfortunately, we will now have to learn how to make a gluten-free version.

4 large rose geranium leaves
1/2 cup sugar
1 cup unsalted butter, softened
1 cup sugar
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
5 large egg yolks, at room temperature
1 teaspoon baking soda
1 cup buttermilk
2 cups flour
5 extra large egg whites, at room temperature
1/2 cup sugar
1 cup finely chopped pecans
1 cup sweetened flaked coconut

Rose cream frosting

Mince geranium leaves with 1/2 cup sugar in food processor.  Cream sugar mixture, butter, 1 cup sugar, salt and vanilla in mixer bowl until light an fluffy.  Whip egg whites in small mixer bowl until soft peaks form.  Add remaining 1/2 cup sugar gradually, beating constantly until stiff peaks form and then set aside.  Add egg yolks 1 at a time to creamed mixture, beating well after each addition.  Dissolve baking soda in buttermilk.  Add buttermilk mixture and flour alternately to creamed mixture, beating well after each addition.  Fold egg whites into batter.  Stir in pecans and coconut.  Pour into 3 greased and floured 9-inch cake pans.  Bake at 325 degrees for 40 minutes or until layers test done.  Cool in pans for several minutes. Remove to wire racks to cool completely.  Spread Rose Cream Frosting between layers and cover top and side of cake.  Garnish with additional geranium leave and rose buds or petals.  This cake must be stored in the refrigerator if it is not eaten the same day it is prepared.

Yields 12 servings

3/4 cup unsalted butter, at room temperature
12 ounces cream cheese, softened
1 teaspoon vanilla extract
1 drop rose geranium essential oil (I didn’t have any, so I just put some of the leaves in the sugar and let set over night)
1 1/2 pounds confectioner’s sugar

Cream butter, cream cheese, vanilla and essential oil in mixer bowl until light and fluffy.  Add confectioner’s sugar gradually, beating until of spreading consistency.

Yields enough frosting for a 3-layer cake (We actually had some left over that was wonderful on strawberries!)


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