TUTORIAL .. PERSIAN LOVE CAKE step by step recipe / ROSE CARDAMOM CHIFFON DREAM CAKE!!

FINALLY.... The Prized infamous Persian Love Cake!!! SUBTLE flavors of ROSE, CARDAMOM, SAFFRON & LEMON ZEST. I've been asked for years to give out this recipe so here is the video. You will be adored and worshiped if you make this cake... REALLY!!! I have people beg me all the time to make this for them. The only downside is ... It takes a lot of time to make. Soooo... Love cake.. You must really love them if you make it. Ha ha ha!!! PERSIAN LOVE CAKE CANDIED ROSE PETALS Whip in bowl until foamy 2 egg whites Slide between wet egg white fingers Rose Petals (aprox 2 full roses) Place Rose Petals in dish cover and shake with 1 cup Bakers sugar’ Place Rose Petals on Dehydrator aprox 2 hours. They should feel like dry potato chips but still have Rose fragrance ____________________________________________________________________________________________________________________________________________________________ CAKE preheat oven 325 degrees Butter bottom and sides of (2) 8” X 1/1/2” round pans Line bottom with parchment paper Grease and flour paper Dry Mixture: In large bowl mix together 1 C cake flour 7 TBSP bakers sugar 1 1/2 t Baking powder 1/4 t salt Yolk & Oil Mixture: Wish together in small bowl until smooth 3 large egg yolks 6 TBSP water 1/4 c oil 1 t grated lemon peel 1/4 t cardamom seeds (remove black/beige seeds from pods) Add Yolk mixture to Dry mixture and whisk until smooth Egg White Meringue Mixture: In Medium bowl beat until soft peaks form 3 egg whites Gradually add and beat until egg whites resemble marshmallow cream 7 TBSP Bakers sugar Fold egg white mixture into batter in 3 additions. Divide batter in pans. Bake until golden or toothpick test comes out clean Aprox (25 min) Cool in refrigerator 1 hour. Turn out pans. Cut cakes in half to make 4 layers. Can use knife or dental floss ________________________________________________________________________________________________________________________________________________ Frosting In small sauce pan bring to simmer and then cool 20 min 1/2 c whipping cream Pinch saffron threads In large bowl beat until soft peaks form 2 c whipping cream 2/3 c powdered sugar 2 t rose water Strain in saffron cream and beat until peaks form. Center of Cake Divide in half and continue to beat until harder for center of cakes. Almost like butter. Outside of Cake Frost entire cake and cover with plastic wrap until serving. This gives it a really smooth finish. Chill 1 hour Garnish before serving with Rose Petals Ground UNSALTED Pistachios