Recently, French brand Bonne Maman (well-known for their preserves and jellies) contacted me to ask if I’d be interested in trying out one of the new recipes they’ve been working on with celebrity master baker, Eric Lanlard.
When I read the recipe for the Pink Velvet Madeleines Rose Cake, I couldn’t wait to give it a go. I love the smell and taste of rose extract in food and the cake looks really pretty in the accompanying photo (pictured above). The cake consists of several layers of Madeleine cakes soaked in rose water, white chocolate frosting (coloured pink) and tasty raspberry jam, topped with white chocolate-dipped Madeleines and fresh whole raspberries.
All of the ingredients required to make the cake are widely available in most supermarkets, although I struggled to find the Bonne Maman Madeleines at first. Eventually, I found them in Waitrose at a cost of £2 per bag of 7 cakes.
Here is the recipe for Bonne Maman’s Pink Velvet Madeleines Rose Cake.
If I were to make this cake again, I would use four madeleines per layer and make four layers, using 16 Madeleines to build the cake; the sponge layers were delicious, I just wished there was more of them. For decoration, as you can see I’ve only used 2.5 Madeleines, halved, although I could probably have fitted the other half on if I had placed them closer together.
Okay, so my cake doesn’t look as professional as the one in the photo provided by Bonne Maman, but I was pretty pleased with the result! Tip: practice piping the frosting onto baking paper or a clean plate before trying to ice the cake – and make sure you save enough frosting for this! I went a bit crazy when icing the cake all over, so the top layer is pretty thick and I ran out of frosting when decorating the cake.
I though the cake might be a little sickly, but I was actually really surprised by how good it tasted. The sponge layers had a subtle hint of rose essence but they weren’t soaked in it, so I could still taste the sweetness of the sponge itself and the raspberry jam had a sweet, yet sharp flavour, helping to offset the rich, white chocolate frosting. Meanwhile, the raspberries made for the perfect finishing touch.
What do you think of my cake? Have you ever used rose water in baking or cooking – what did you make?
Bonne Maman provided me with a voucher to cover the cost of the ingredients used in this recipe.
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