labneh, lemon, raspberry, rose, white chocolate ganache
Cakes & Cupcakes
Lemon, Rose and Raspberry Cake with White Chocolate Labneh Ganache
A lemon, rose and raspberry cake, simple in its construction, with a wonderful balance of delicate flavours.
The delicate flavours of rose and cardamom are perfectly complemented by the lemony notes in this cake, with the raspberries adding a zingy freshness. This cake screams spring and is such a beauty to look at.
In the frosting, the white chocolate's sweetness is tempered by the labneh, which I make at home. Use the cream cheese icing from my carrot cake for an easier frosting if you don't want to make your own labneh.
The recipe
Lemon, Rose and Raspberry Cake with White Chocolate Labneh Ganache
adventureswithsugar.com/lemon-rose-and-raspberry-cake-with-white-chocolate-labneh-ganache/
Method
Method: lemon, rose and pistachio cake
- Preheat and prepare the tins: Preheat the oven to 180˚ Celsius. Grease and line the base and sides of two 18cm cake tins (20cm can be used as well, but the cake will be a bit shorter).
- Blitz the rose sugar: Place the rose buds, cardamom, lemon zest and 100g of caster sugar into a food processor and blitz until the rose buds are finely combined.
- Cream the butter and sugar: Add this to the remaining sugar and the butter, and cream for at least 5 minutes until pale and fluffy.
- Add the eggs: Beat in the eggs one at a time, adding the next one only after the previous one has been incorporated.
- Mix the labneh: Mix the vanilla bean paste, labneh and rose water together and set aside.
- Sift the dry ingredients: Sift the self-raising flour and ground almonds together.
- Alternate the flour and labneh: Add half the flour mixture to the butter mixture, followed by half the labneh and mix. Repeat with the remaining flour mixture and labneh.
- Bake: Place in the oven to bake for 30 – 35 minutes, or until a skewer inserted comes out clean. Begin checking the cake from 25 minutes (if baking in 20cm tins, reduce the baking time to 25 – 30 minutes and begin checking from 20 minutes).
- Cool: Remove from the tins and let cool to room temperature.
Method: lemon and rose syrup
- Combine the ingredients: Place all ingredients in a medium heatproof saucepan.
- Heat: Heat on medium until the sugar has dissolved and the syrup comes to a boil.
- Boil and cool: Let it boil for a minute and then allow to cool.
- Brush the cakes: Once the cakes are completely cool, brush the syrup liberally over both cakes.
Method: white chocolate labneh ganache
- Pour the cream over the chocolate: Heat the whipping cream until it just begins to simmer, then pour over the chocolate.
- Stir until melted: Stir until the chocolate has melted.
- Add the vanilla: Add the vanilla, stir well.
- Chill: Chill the ganache in the fridge for at least 4 hours or overnight.
- Whip the ganache: Beat with a hand mixer until the ganache is whipped and light, being careful not to overbeat.
- Fold in the labneh: Fold through the labneh.
Method: assembly
- Mash the raspberries: Mash up the raspberries with the back of a fork and set aside.
- Add the first layer: Place the first cake layer, which has been soaked in syrup, onto your cake stand and add half the white chocolate ganache on top.
- Add the fruit and second layer: Add half the raspberries and pomegranate rubies, and sandwich with the next cake layer.
- Repeat: Repeat the process with the white chocolate ganache, raspberries and pomegranates.
- Decorate: Decorate with edible flowers and lemon zest as desired.
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