Ispahan Cake
A French rose and raspberry cake with an almond sponge base and a pink glaze.
Ingredients
Ispahan cake bases
4
apricot glaze
to taste
pink fondant (32°C)
to taste
crushed pink praline
to taste
candied rose petals
to taste
Instructions
1
Baking
Place the mold on a baking sheet, put it into an oven preheated to 180°C, then reduce the temperature to 150°C. Bake for 1 hour and 30 minutes. Immediately unmold onto a cooling rack after taking out of the oven. Cool at room temperature. Wrap tightly with plastic wrap and store in the refrigerator.
2
Glazing
Heat the apricot glaze to approximately 45°C, brush it evenly over the cake. Pour the 32°C pink fondant over the cake using a long-handled spoon, then smooth it out with a brush.
3
Decorating
Sprinkle crushed pink praline over the top of the cake, then finish by decorating with a candied rose petal.
