Bonne Maman Pink Velvet Madeleines Rose Cake

Serves:

You will need

To prepare and build the cake:
22 Bonne Maman Madeleines
1 jar of Bonne Maman raspberry conserve
70ml water
70g of golden caster sugar
2 tsp of rose extract
400g cream cheese
350g white chocolate, melted
250g unsalted butter, softened
1 tsp of natural rose food colouring

For the decoration:
3 Bonne Maman Madeleines
100g white chocolate melted
? tsp of natural rose food colouring
100g fresh raspberries



Directions

Preparation:

1. Take an 8” round cake tin and line it with kitchen film, then set aside

2. Slice 12 Bonne Maman Madeleines horizontally, which will be used to create 4 full layers

Rose Syrup

1. To create the rose syrup, use a small saucepan, then take the water and add 70g of golden caster sugar and bring to the boil.

2. Leave to cool, before adding the rose extract and set aside

Frosting

1. To create the frosting, use an electric hand whisk in a large bowl to beat the butter and cream cheeses together until fluffy

2. Add the melted white chocolate and the food colouring, then set aside

To build the cake:

1. Line the prepared tin with the Madeleines and soak them with the rose syrup using a pastry brush. Then, spread a thin layer of frosting over the Madeleines


2. Place another layer of Madeleines on top, and repeat soaking in rose syrup and spread with a thin layer of frosting, before adding a generous layer of Bonne Maman raspberry conserve


3. Finish with a final layer of Madeleines and repeat soaking in rose syrup and spreading with a thin layer of frosting. Place in the fridge to set for a couple of hours


4. Turn the cake onto a serving plate and ice it using the remaining frosting

Decoration:

1. Mix the remaining melted white chocolate with the food colouring, and set aside


2. Slice 3 Bonne Maman Madeleines horizontally, then dip half of each Madeleine into the chocolate dip and leave to set on a piece of baking paper


3. Once set, place in a circle on top of the iced cake, then scatter the fresh raspberries in between

Recipe courtesy of Bonne Maman and Eric Lanlard



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