07 April 2013,22:59 by
Jayalakshmi S

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Serves :

Preparation Time :
30 minutes

Cooking Time :
5 hours

Preparation Method :

  • Add Gelatin to hot water and leave it in a bowl for it to get dissolved.
  • Add pink roses along with butter cream and rose essence to a food processor and get a paste out of it.
  • In a food processor, pulse the cookies until finely powdered.
  • Transfer to a bowl and add the melted butter and mix well. Pour the mixture to a spring foam pan, press the crumbs firmly and evenly as it's the bottom of the cake and refrigerate the pan.
  • Using a stand mixer or hand mixer, beat the egg yolks for 2 - 3 minutes and gradually add sugar and beat until the sugar is dissolved and also the mixture becomes light creamy yellow.
  • In a bowl heat milk and when it comes to a boil switch it off and gradually add the egg and sugar mixture and stir continuously while adding so the egg does not get cooked.
  • After adding the entire mixture, switch on the fire and stir well. When it becomes a bit thick, remove from the heat and add the dissolved gelatin and mix well. Pour the mixture on the white chocolate and stir for the chocolate to melt.
  • Beat heavy cream in a bowl till stiff peaks and add the rose paste. Combine this with the egg-chocolate mixture and mix everything well.
  • Remove the spring foam pan from refrigerator and add the mixture on top.
  • Refrigerate the pan for 3 -5 hours for the cake to set.
  • Remove after five hours and add rose petals on top of the cake. 


  • 120 grams Chocolate cookies
  • 150 grams of Butter
  • 30 Pink roses
  • 2 drops of Rose Essence
  • 4 Egg Yolks
  • 20 grams of Sugar
  • 2 teaspoon of butter cream
  • 200 ml Milk
  • 15 grams Gelatin
  • 350 ml Heavy Cream
  • 300 grams White Chocolate

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