Persian Love Cake

Name: Persian Love Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 237 milliliters cake flour; 59 milliliters canola oil; 0 teaspoons coarse kosher salt; 2 larges egg whites; 3 larges eggs, separated; 591 milliliters chilled heavy whipping cream, divided; 1 teaspoon grated lemon peel; 2 Tbsps natural unsalted pistachios; 158 milliliters powdered sugar; 1 teaspoon rose water; 1 pinch Pinch of saffron threads; 0 teaspoons whole cardamom seeds (removed from about 5 green cardamom pods); 118 milliliters sugar; 14 Tbsps bakers sugar or superfine sugar, divided; 6 Tbsps water; 2 Petals from organic roses

Persian Love Cake might be just the dessert you are searching for. This recipe covers 7% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 7g of protein, 37g of fat, and a total of 583 calories. This recipe serves 8. Head to the store and pick up cardamom seeds, heavy whipping cream, water, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Whisk egg whites in small bowl until foamy. Using pastry brush, brush rose petals on both sides with egg whites; sprinkle on both sides with sugar. Dry on nonstick rack at least 6 hours or overnight.

Ingredients you will need

Egg Whites

Sugar

Equipment you will use

Pastry Brush

Whisk

Bowl

Preheat oven to 325°F. Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides. Line pan bottoms with parchment paper; butter parchment. Sift flour, 7 tablespoons baker's sugar, baking powder, and salt into large bowl.

Ingredients you will need

Baking Powder

Butter

All Purpose Flour

Sugar

Salt

Equipment you will use

Baking Paper

Bowl

Oven

Frying Pan

Whisk yolks and next 4 ingredients in small bowl until smooth.

Ingredients you will need

Egg Yolk

Equipment you will use

Whisk

Bowl

Add yolk mixture to dry ingredients; whisk until smooth. Beat egg whites in medium bowl until soft peaks form. Gradually add 7 tablespoons baker's sugar; beat until whites resemble thick marshmallow fluff. Fold whites into batter in 3 additions. Divide batter between prepared pans.

Ingredients you will need

Marshmallow Cream

Egg Whites

Sugar

Egg Yolk

Equipment you will use

Whisk

Bowl

Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes. Cool in pans on racks 15 minutes. Turn out onto racks, peel off parchment, and cool completely. (Can be prepared 1 day ahead. Wrap and store at room temperature.)

Ingredients you will need

Wrap