For the cream, 2 tablespoons of cornstarch
1 1/2 cups of milk (360 ml)
2 egg yolks
1/3 cup of sugar (60 g)
1/2 teaspoon of grated lemon zest
For the rose petals, 1 1/3 cups of dried rose petals (200 g)
3/4 cup of water (180 ml)
1/3 cup of sugar (60 g)
1/2 cup of milk (120 ml)
1 box of champagne biscuits with fine sugar (180 g)
Rose petals and lemon zest
4 dried rose petals (30 g)
1/2 cup of water (120 ml)
1 tablespoon of sugar
Meringue
2 egg whites
1/3 cup of water (60 ml)
1 cup of sugar (180 g)
For the cream, 2 tablespoons of cornstarch
1 1/2 cups of milk (360 ml)
2 egg yolks
1/3 cup of sugar (60 g)
1/2 teaspoon of grated lemon zest
For the rose petals, 1 1/3 cups of dried rose petals (200 g)
3/4 cup of water (180 ml)
1/3 cup of sugar (60 g)
1/2 cup of milk (120 ml)
1 box of champagne biscuits with fine sugar (180 g)
Rose petals and lemon zest
4 dried rose petals (30 g)
1/2 cup of water (120 ml)
1 tablespoon of sugar
Meringue
2 egg whites
1/3 cup of water (60 ml)
1 cup of sugar (180 g)
Line a 5x9x20 cm cake pan with plastic wrap and reserve
Prepare the cream: In a small bowl, dissolve the cornstarch in 1/4 cup of milk (60 ml)
Add the egg yolks and mix
Transfer to a small saucepan, add the remaining milk and sugar, and mix
Heat over low heat, stirring constantly with a wooden spoon, until the mixture thickens (about 5 minutes)
Add the grated lemon zest and mix
Remove from heat and reserve
Prepare the rose petals: In a small saucepan, cook the dried rose petals with water and sugar over medium heat, stirring occasionally with a wooden spoon, until the mixture is soft (about 5 minutes). Reserve
Place the milk in a shallow dish
Soak the biscuits, one by one, in the milk and arrange them side by side in the bottom of the cake pan
Cover with half the cream reserved and, on top, spread half the cooked rose petals
Continue alternating layers, ending with a layer of biscuits
Cover with plastic wrap and refrigerate until firm (about 4 hours)
Unmold onto a decorative plate, remove the plastic wrap, and serve immediately
180 calories per slice
Rose petals and lemon zest
In a small saucepan, cook the dried rose petals with water and sugar over medium heat, stirring occasionally with a wooden spoon, until the mixture is soft (about 5 minutes)
Allow to cool and cut into halves
Unmold the cake onto a plate and decorate with the cooked rose petals and lemon zest strips
Serve immediately
193 calories per slice
Meringue
In a stand mixer, beat the egg whites until stiff peaks form (about 2 minutes). Reserve
In a small saucepan, heat water with sugar over medium heat, stirring occasionally
Stop stirring and let the syrup reach the point of firm balls (with a spoon, remove some of the syrup from the saucepan and let it fall into a small bowl with cold water; shape the syrup between your fingers forming a ball that should be hard in about 3 minutes)
A little at a time, add the syrup to the beaten egg whites, stirring until the meringue cools (about 5 minutes). Reserve
Unmold the cake onto a plate and spread the meringue over the entire surface
With a specialized spatula, make grooves on the sides
With a spoon's tip, create wavy designs on top
Serve immediately
252 calories per slice
