Rose Fragrant Box Cake

Rose Fragrant Box Cake

1. Remove the stalks of dried roses, put them in whipped cream, boil on low heat, let cool in the refrigerator for one day

2. After being refrigerated, the floral scent will penetrate into the cream, filtering out the flowers

3. Filtered cream with 15 grams of sugar

4. Send until it can be decorated and refrigerate for later use

5. Some lemon juice in the egg

6. Add sugar

7. Send until the lines don’t disappear

8. Sift the low-gluten flour and almond flour

9. Sift into the whipped egg batter and mix evenly

10. Pour into the mold. I used two 6-inch and 3 paper cups for this amount

11. Oven 150-160 degrees, bake for about 50 minutes after preheating, then remove the mold after baking

12. Cake slice

13. A layer of cake is squeezed with cream and covered with fruit

14. Spread on two layers and sprinkle a little rose petals on the top. Very loving

Tips:

I made two six-inch paper cups and 3 paper cups for this amount. If you don't want to make so many, you can reduce it proportionally.