Layered Rose and Pistachio Celebration Cake

Layered Rose and Pistachio Celebration Cake

A proper project: three moist vanilla sponge layers brushed with rose syrup, filled with a silky white chocolate and cream cheese frosting, and finished with crushed pistachios. It is the sort of cake that asks for an afternoon and repays you with a table full of people going quiet over the first slice.

You need

• For the sponge:
• 225 g (1 cup, 2 sticks) unsalted butter, softened
• 300 g (1 1/2 cups) granulated sugar
• 4 large eggs [about 200 g], at room temperature
• 1 tablespoon vanilla extract
• 300 g (2 1/2 cups) cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon fine salt
• 240 ml (1 cup) whole milk, at room temperature
• For the rose syrup:
• 120 ml (1/2 cup) water
• 100 g (1/2 cup) granulated sugar
• 2 tablespoons rose water
• For the frosting:
• 225 g (8 oz) full-fat cream cheese, cold
• 115 g (1/2 cup, 1 stick) unsalted butter, softened
• 300 g (2 1/2 cups) powdered sugar, sifted
• 100 g (3 1/2 oz) white chocolate, melted and cooled
• 1 teaspoon vanilla extract
• 120 ml (1/2 cup) heavy cream, cold
• To finish:
• 60 g (1/2 cup) unsalted pistachios, roughly chopped
• Dried rose petals, optional

Method

1. Heat the oven to 350 F (175 C). Grease three 8 inch (20 cm) round pans and line the bases with parchment.
2. Make the sponge: beat the butter and sugar for 4 to 5 minutes until pale and fluffy. Beat in the eggs one at a time, then the vanilla. Whisk the flour, baking powder and salt together.
3. Add the dry ingredients in three additions, alternating with the milk in two additions, beginning and ending with flour. Mix only until smooth.
4. Divide evenly among the pans and smooth the tops. Bake 25 to 30 minutes, until golden, springing back to the touch and a skewer comes out clean. Rotate the pans halfway through if your oven runs hot.
5. Make the rose syrup while the cakes bake: simmer the water and sugar for 2 minutes until the sugar has dissolved and the syrup is slightly thickened. Off the heat, stir in the rose water and let cool.
6. Cool the layers in their pans for 10 minutes, then turn out onto a rack and cool completely. Level the tops with a serrated knife if they domed.
7. Make the frosting: beat the cold cream cheese and softened butter until smooth, about 2 minutes. Add the powdered sugar gradually, then the cooled white chocolate and vanilla. In a separate bowl, whip the cold cream to soft peaks and fold it in. Chill 20 minutes if the frosting feels soft; it should hold a spreadable shape.
8. Assemble: place one layer on a plate and brush generously with rose syrup. Spread with a thin layer of frosting. Repeat with the second layer, then top with the third layer cut side down and brush it too. Frost the top and sides with a thin crumb coat, chill 20 minutes, then finish with a generous layer.
9. Press the chopped pistachios around the bottom edge and scatter over the top, with a few rose petals if you like. Chill at least 30 minutes before slicing so the layers hold clean edges.