Plum Filled Rose cake
Base:
75g gluten-free ginger bread cookies
75g gluten-free Digestive cookies
70g butter
½ teaspoon of cinnamon
Filling:
4 gelatin sheets
2 dl whipping cream
200g quark
2 teaspoon vanilla sugar
200g plum marmelade
2 tablespoons of water
2dl whipping cream
red food colouring
2 tablespoons of sugar
1 tablespoon of vanilla custard powder
Crumble the cookies in a food processor, add melted butter and cinnamon and stir well. Press the cookie base on the bottom of a springform cake pan (line the bottom with parchment paper first).
Put the gelatin sheets to a a bowl of cold water. Whip 2dl of whipping cream. Add quark, vanilla sugar and plum marmelad to cream. Squeeze the gelatin sheets, heat the small amount of water and add the sheets to water. Add the melted gelatin sheets to the filling in a thin strip to the filling mixing well at the same time. Pour the filling on the cookie base. Let the cake chill in a fridge a couple of hours or over night.
Remove the cake from the cake pan. Whip the whipping cream, add sugar, custard powder and the amount of food colouring you want to use when the cream is almost ready. Keep whipping until smooth but firm. Put the cream in a piping bag and pipe the pattern you want. I piped roses. :) Enjoy!
