Irish Rose Whiskey Cake By Lady Rose Recipes

Steps:

• Make the cake: Brush a 9-inch cake pan with softened butter and lightly flour sides. Lay pan on a sheet of parchment paper and trace around bottom of pan. Cut parchment round and place in pan with pencil marks facing down. Heat oven to 350 degrees.
• Sift cake flour and cornstarch into a bowl or onto a sheet of parchment.
• In the bowl of the stand mixer fitted with the paddle, combine 2 eggs, half the sugar and the vanilla. Mix at low speed for 30 seconds to combine. Turn mixer to highest speed and beat for 5 minutes, until mixture is light, pale and fluffy. Turn mixer down to medium and beat for 3 minutes. Scrape mixture out into a large bowl. Gently fold in half the flour mixture, then gently fold in remaining half.
• Wash the stand mixer bowl thoroughly with soap and hot water, then dry. Add egg whites, remaining sugar and salt to bowl. Using the whisk attachment, beat at medium speed for 3 to 4 minutes, or long enough to obtain a soft, creamy meringue. Do not over-whip; you do not want a stiff and dry meringue.
• Carefully fold half the egg white mixture into batter, along with melted butter. Carefully fold in remaining egg white mixture. Gently scrape into prepared cake pan. Put cake pan on a baking sheet and place in oven. Bake 30 minutes, until light golden brown and a tester comes out clean.
• Remove from oven and reverse onto a rack. Remove parchment paper and cool for 5 minutes, then flip cake over and let cool completely. Wrap tightly in plastic if not using right away. Cake can be made a few days ahead and refrigerated, or frozen for several weeks.
• Assemble the trifle: At least 6 hours, and no more than 24 hours, before you plan to serve trifle, spread top of cake with jam and cut into 2-inch squares. Line a flat wide bowl (preferably a trifle dish) with cake squares, in one layer. Douse cake with 2 to 4 tablespoons cream sherry, more if desired. Cover with parchment or plastic wrap , set a plate on top, and set a weight (such as a large can of tomatoes) on top of the plate. Cover and refrigerate for 4 hours or longer.
• Uncover cake. Spike crème anglaise with a tablespoon or two of sherry if desired, and pour over cake. Chill for an hour or more in refrigerator.
• Just before serving, beat cream until it forms soft peaks, and flavor it with a spoonful of cream sherry if desired. Spoon over trifle. Dust with a very small amount of nutmeg and serve.

Steps:

• Fill footed mug or a mug with hot water to preheat it, then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add the brown sugar and stir until completely dissolved. Blend in Irish whiskey. Top with a collar of the whipped heavy cream by pouring gently over back of spoon. Serve hot.

Steps:

• Place a metal steamer basket in a large Dutch oven or other heavy pot (about 12" diameter) and pour in water to come 3"-5" up sides of pot. Bring to a boil; reduce heat as needed to maintain a simmer. (Alternatively, you can use a pot with a large bamboo steamer set on top.) Whisk ¾ cup (100 g) Thai or Vietnamese nonglutinous rice flour, ¾ cup (90 g) bleached cake flour, and ¾ cup (85 g) Thai or Vietnamese tapioca starch or tapioca flour in a large bowl to combine.
• Heat 2 fresh or frozen pandan leaves (if using), 1 cup (200 g) sugar, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1½ cups water in a medium pot over medium-high, whisking occasionally, until sugar is dissolved, about 3 minutes. Remove from heat, discard pandan leaves, and whisk in two 13.5-oz. cans Thai or Vietnamese unsweetened coconut milk (mixture will be lukewarm). If using 2 tsp. vanilla extract instead of pandan leaves, whisk into coconut syrup.
• Pour coconut syrup into dry ingredients and whisk vigorously until smooth (a few tiny lumps may remain-that's okay). Strain batter through a fine-mesh sieve into another large bowl, pressing on any solids in the sieve with a ladle or spoon to help dissolve them (you want the batter to be lump-free). Reserve first large bowl (no need to rinse).
• Pour half of batter (3¼ cups; 806 g) back into reserved bowl (this will be for the white layers). Stir ⅓ cup rose syrup, 2 tsp. rose water, and 4 tsp. natural red food coloring (if using) into remaining batter (this will be your pink batter).
• Lightly coat bottom and sides of a 9"-diameter metal cake pan with vegetable oil. Line bottom with a parchment paper round and lightly brush parchment with oil. Place pan in steamer and let sit until slightly warm, about 3 minutes (this will help kick-start the cooking process when the batter is poured in).
• Stir white batter, then pour 1 cup (250 g) batter into cake pan (leave pan in the steamer while you add each layer to maximize efficiency-just be mindful of the steam when you remove the pot lid). Cover pot and steam batter until just set (the surface will leave only the barest indentation when lightly pressed with a spoon), 7-9 minutes. (There might be a thin sheen of fat and water on top-don't let that deceive you into thinking it's uncooked. If cooked too long, the layers might be rubbery.)
• Stir pink batter and gently pour 1 cup plus 2 Tbsp. (280 g) batter over white layer; repeat cooking process.
• Continue layering and cooking process with remaining batters, alternating between white and pink, for a total of 6 layers. Adjust heat as needed to maintain a gentle simmer and check water level in pot occasionally to make sure pan is not dry (if water level is low, add hot tap water and return to simmer before cooking additional layers; pan can remain in steamer). Remember to stir batter each time before pouring as the flours have a tendency to settle at the bottom of the bowls. After the final layer is set, remove pot from heat, uncover, and let sit until cake is cool enough to handle, about 45 minutes.
• Gently blot any liquid from surface of cake with a kitchen towel. Cover pan with a plate or plastic wrap and chill until cold, at least 2 hours. (Chilling helps the starch set and ensures cleaner slices when cutting.)
• To serve, invert pan onto a cutting board; tap and wiggle pan to release cake (if it refuses to come out, run an offset spatula along the sides of the pan). Using an oiled knife or a sturdy plastic knife, slice cake into about 1" squares, rectangles, or diamonds (the rounded edges will be uneven; consider them a cook's treat!). Arrange kuih on a platter and let sit about 30 minutes to come to room temperature before eating for optimal texture. Do ahead: Kuih lapis can be made 2 days ahead. Keep chilled in pan, or if cut, transfer pieces to an airtight container and chill.

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of 3 x 20cm round loose-bottomed cake tins with baking parchment. Tip all the ingredients for the cake into a large bowl and beat with an electric whisk until well combined. Divide the mixture between the 3 cake tins and smooth the tops. Bake for 45 mins, swapping the tins halfway through so they cook evenly. Leave to cool for 10 mins in the tins, then remove and transfer to a wire rack to cool completely.
• To make the rose syrup, put the sugar in a pan with 100ml water and heat until the sugar has dissolved. Turn up the heat and bubble for 1-2 mins, then remove from the heat. Add the rose water: start with 1 tsp and taste, as some varieties are much stronger than others - just be careful as the syrup will be really hot. Spoon half the syrup over the 3 sponges and set aside.
• Add 2 tbsp of the syrup to the raspberries and crush them with a fork. Push the raspberries through a sieve into a bowl and discard the seeds. Sift in the icing sugar and mix to a smooth icing. In a second bowl, add another 2 tbsp of the syrup and the vanilla to the cream and whisk until it holds soft peaks. Chill until needed.
• To assemble, place one cake, flat-side up, on a plate or cake stand, and top with half the cream and a third of the remaining raspberries (see tips, below). Sandwich another cake on top and add the remaining cream, another third of the raspberries, then the last cake. Smooth the raspberry icing over the top, letting it drizzle down the sides. To decorate, we used a mixture of rose petal pieces (available from cookshops or online), homemade crystallised rose petals (see step-by-step, above) and the reserved raspberries.