Desserts (Dessert (8 servings) )
100 g soft butter
50 g light yellow soft brown sugar
50 g dark brown soft sugar
150 g dark chocolate of good quality
1 tbsp rose water
125 g ground almonds
1 tsp baking powder
½ a tsp baking soda
Crème di balsamic (for decoration)
Preheat the oven to 180°C and grease a 22 cm baking tin lightly with flour. Cut a circle out of a piece of baking paper large enough to cover the bottom of the baking tin and put it in. Beat the butter and sugar creamy. Melt the chocolate au bain marie and let it cool down for a few minutes. Add the chocolate and rose water to the mixture of butter and sugar. Then add eggs, ground almonds, baking powder and baking soda. Blend it all well with a whisk or kitchen machine. Pour the batter into the cake pan and bake the cake for 35-40 minutes. Let the cake cool down on a wire rack for half an hour before removing the tin. For a festive accent, you can decorate the plate (preferably a white one) with a little crème di balsamico and then put a piece of cake on it. Decorate with a little bit of crème, some fresh rose petals and some strawberries or raspberries.
The best rose hip tea is the one you make on your own. First, you need to collect the hips.
Mix the tonic and the spring water in a large can. Add to taste some rose syrup or rose water.
Mix raspberries with beetroot in a blender. Add cardamom and rose water to it and mix well.
Mix the meat with the mixture of flour, salt and paprika.
Preserving whole fruit or large pieces of fruit by cooking them with sugar syrup is a part of traditional cuisine in the Balkans.