If you want to surprise your guests with an unforgettable dessert, you can pair the fluffiness of our Rose Cake with an enveloping orange-scented cream made right at home.

Our Roses Cake recipe is a fragrant celebration of those moments spent with family and friends, filled with laughter, food, and games. The dough is soft thanks to the natural leavening process using sourdough, which is made even more fragrant by the softness of the butter and the granularity of the sugar.

Inspired by this cake, Cristina, our pastry chef, created a cream to complement the delicate vanilla and orange paste flavours of the cake, making the dough even fluffier.

Here is the recipe for making the cream at home:

Serves 8
500 g fresh milk
200 g fresh whipping cream
4 egg yolks
70 g granulated sugar
1 organic orange
40 g cornflour (alternatively 20 g cornflour and 20 g rice flour)

Procedure:

1. Heat the milk without bringing it to the boil and steep the orange peel for about 1 minute;
2. In a separate bowl, combine the sugar, egg yolks, starch and previously strained orange juice. Whisk everything together until you have a smooth mixture;
3. Pour the milk (without the peel) into the mixture of egg yolks and sugar, stirring immediately;
4. Transfer to a small saucepan and heat over a low heat, stirring constantly, until it comes to the boil. Continue to stir for about 1 minute;
5. Remove from the heat and transfer to a bowl. Leave to cool completely.
6. Whip the cream until semi-whipped and add it to the cooled orange cream. Mix from 'top to bottom' to make a fluffy diplomatic cream;
7. Serve with the warm rose cake, which has a crunchy crust and soft centre, and share with your guests.