But­tery rasp­berry frost­ing on top of rose sponge? Sign us up

Friday - - Sweet Celebration -

Like many peo­ple, Dr Shayma Al Fawwaz, Gossip’s founder and CEO, likes a bit of cake. Un­like many peo­ple, Dr Shayma holds a PhD in ge­net­ics, worked as the di­rec­tor of in­ter­na­tional in­vest­ments at Dubai In­ter­na­tional Fi­nan­cial Centre and is on the board of Art Dubai. Her project to bring to­gether in­ter­na­tional and Emi­rati flavours with or­ganic in­gre­di­ents re­sulted in the ul­tra-busy Gossip bak­ery in Dubai’s Box­park. Here’s her favourite recipe.


300g but­ter 400g caster su­gar 7 eggs 2 vanilla pods 600g all-pur­pose flour 20g bak­ing pow­der 400g milk 10ml rose essence Pas­tel mac­arons and meringues, and fresh flow­ers, to dec­o­rate Pink and pur­ple food colour Cream the but­ter and the su­gar to­gether un­til light and fluffy. Add the eggs slowly to the but­ter mix­ture and mix un­til well in­cor­po­rated. Com­bine all the dry in­gre­di­ents. Add the dry in­gre­di­ents to the mix­ture, al­ter­nat­ing with the milk. Mix un­til smooth. Di­vide the mix­ture into four parts and mix in­creas­ing amounts of rose essence into the bat­ter to achieve shades of pink. Take it slowly – you will need very few drops. Pour the mix­ture into four 8-inch cake tins. Bake at 170ºC for 30 min­utes.


500g but­ter 1kg ic­ing su­gar 100ml milk 100ml rasp­berry purée Cream the but­ter and su­gar to­gether un­til light and creamy. Add the milk and con­tinue mix­ing un­til smooth. Add the purée and com­bine well un­til you get a smooth ic­ing.


Trim each sponge to 2.5cm in height. Spread a 1cm layer of ic­ing on each sponge and layer them, then cover the cake with ic­ing, smooth­ing it care­fully. Cre­ate some spi­ral pip­ing on top by us­ing a pip­ing bag with a star noz­zle. Ar­range the meringues and mac­arons on top, adding the flow­ers in be­tween (Gossip used hy­drangeas). Lightly brush liq­uid pink and pur­ple food colour on the sides of the cake to cre­ate a brushed, mar­bled ef­fect. Add ed­i­ble gold leaf for a fi­nal touch – this is a very spe­cial cake.

Find Gossip’s mac­a­roon and mini meringue recipes at fri­daymagazine.ae.


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