Rose tastes so very much like it smells, don’t you think?
Everything went swimmingly with this cake. Not a hitch in sight. That is, until filling time.
I had my Strawberries lined up at attention like little fruit soldiers. My strawberry sizes were not terribly dissimilar. I remember what others had said about their Strawberries toppling over, and for a minute I considered using some acetate sheets to protect the shape of the cake as I filled and cooled it, much the same way I would make a Milk Bar cake. And then I thought… “nah… I will be ok”. In retrospect I am really not sure how I intended to get those clean sides without wrapping it.
I began to fill.
I am sure you can guess what came next. The Strawberry Hoover Dam broke. Pastry cream flooded out of one side of the cake. Urgently I called to my husband for help. He used an offset spatula to hold the strawberries up while I scrambled to cut a sheet of acetate into strips and carefully wrap the cake (which I should have done at the start…).
Once we got the cake wrapped, of course we couldn’t leave a heap of pastry cream on the platter, so we eagerly scooped it up, ate it, and carefully wiped up the remainder.
Dorie’s recipe said to chill the cake for an hour, but out of an abundance of caution I let it set up for 24 hours to ensure we had no more pastry cream crises. The upside is that you would barely know anything happened (thankfully), though that was definitely not the side I took a picture of!
The cake was amazingly delicious. I love that this has heapings of pastry cream to offset the tartness of the strawberries. The rose was very rose-y. Elegant and floral and delicate and everything that could make a summer cake perfect!
If you would like to try your hand at this classic cake, you may find the recipe here on Dorie’s website. Just make sure to use an acetate sheet to wrap it before you fill the pastry cream!