1 cup of butter
4 eggs
2 1/2 cups of all-purpose flour
1/2 cup of cornstarch
2 cups of wheat flour
1 cup of potato starch
1 1/4 cups of orange juice
zest of 1 orange
1 tablespoon of active dry yeast
Sauce:
2 cups of water
6 tablespoons of cocoa powder
2 tablespoons of cornstarch
1 cup of chocolate syrup
Filling:
150 grams of dried rose petals
water and sugar to taste (or 1 jar of rose petal jelly)
1 liter of milk
5 tablespoons of cornstarch
3 egg yolks
5 tablespoons of vanilla-flavored cornstarch
Topping:
1 can of whipped cream
200 grams of chocolate for topping
1 cup of butter
4 eggs
2 1/2 cups of all-purpose flour
1/2 cup of cornstarch
2 cups of wheat flour
1 cup of potato starch
1 1/4 cups of orange juice
zest of 1 orange
1 tablespoon of active dry yeast
Sauce:
2 cups of water
6 tablespoons of cocoa powder
2 tablespoons of cornstarch
1 cup of chocolate syrup
Filling:
150 grams of dried rose petals
water and sugar to taste (or 1 jar of rose petal jelly)
1 liter of milk
5 tablespoons of cornstarch
3 egg yolks
5 tablespoons of vanilla-flavored cornstarch
Topping:
1 can of whipped cream
200 grams of chocolate for topping
To make the cake batter, beat the butter with the eggs and cornstarch
Don't stop beating, add the orange zest and juice, alternately with the flour mixture, yeast, and potato starch
Finally, add the egg whites
Pour the batter into a round, greased pan
Bake in a hot oven for the first few minutes, then reduce the heat
Let it cool, then slice it into three layers
Mix the water with the cocoa powder and cornstarch
Heat over low heat until thickened slightly
Remove from heat, add the chocolate syrup, and let cool
Make a jelly filling for the cake using dried rose petals, water, and sugar (or use store-bought rose petal jelly)
Prepare a cream with milk, cornstarch, egg yolks, vanilla-flavored cornstarch, and a pinch of salt
Soak the three layers of cake in the chocolate sauce
Fill each layer with the jelly filling, then top with the cream
Finally, cover the entire cake with the chocolate topping, made by heating whipped cream and cocoa powder over low heat until dissolved completely
Optional: garnish with cherries and refrigerate.
