Rose cake

Step 1

Start by preparing the ganache; boil the fresh cream and pour it into a bowl. Add 750 g of white chocolate and mix with a whisk until all the chocolate has melted. Leave to cool in the fridge overnight. Prepare the dough; whisk the yolk and add the eggs and sugar, mixing well. Melt the chocolate apart with the butter and add it to the mixture, mixing gently with the spatula. Finally add the flour. Bake at 175 ° for about 1 hour. Remove from the oven and leave to cool. Whip the ganache with the planetary mixer and divide the cream into 3 bowls. Leave some cream aside which you will need for the decorafinal action. Pour a few drops of wisteria dye and violet flavoring into the first bowl and mix gently; repeat the same operation by pouring in the second bowl the fuchsia color with the raspberry aroma and in the third the pink color with the rose aroma. Cut the cake into 3 layers. Pour the colored ganache into the piping bag and stuff the cake.

Step 2

Complete the decoraing with the ganache and the star-shaped croissant.

Step 3

To achieve the decoraation of chocolate, after tempering it, spread the melted chocolate on the sheets with an angular spatula decoratives, such as those with a geometric effect, by making rectangles. Leave to cool in the fridge for about 15 minutes or until the chocolate starts to peel off the sheet on its own. Gently lift the paper.

Step 4

Use the ganache to "glue" the chocolate onto the edge of the cake. Last one decoraing with sugar roses and wisteria ribbon.