Rose cake with wafers
500 g mascarpone (at room temperature)
5 tablespoons icing sugar
300 ml milk
3 tablespoons flour
1 egg (or 2 egg yolks)
100 g white chocolate
1 tablespoon icing sugar
5-6 drops of rum extract (or 1 tablespoon dark rum)
1 packet of wafer sheets (20 by 25 cm, 6 pieces) or butter biscuits
½ jar of rose jam (of 250 g)
White chocolate pearls for decoration
Almond paste to make roses
50-60 g peeled and chopped almonds
Whisk the flour, egg, milk, sugar and flavoring in a saucepan (using a hand whisk). Heat on medium heat, stirring constantly. When the cream thickens, add the chocolate (broken into pieces) and let it melt completely. Leave aside to cool, stirring it occasionally to prevent it from forming a crust. If you hurry, you can speed up the process in a bath of ice water.
Beat the mascarpone with the icing sugar until creamy. Gradually incorporate the cooled milk cream. Roast the almonds in a dry pan or microwave oven and let cool.
To assemble the cake, place a wafer sheet on a presentation tray. Should you not have wafer sheets of 20-25 cm, use small rectangular butter biscuits, aligning them 3 by 4 at the bottom of the tray (at each level of the cake). If you want a juicier cake, dip each biscuit for a second in warm milk, flavored with rum.
Then, spread some cream on top of the cake and smooth. Scatter small lumps of rose jam here and there on the cream (amount to taste). Place on a second wafer sheet (or 12 biscuits). Give it a new dose of cream and jam. Repeat this scheme until all the wafers finish (using biscuits, make 4 layers). Finally, coat the cake with the remaining cream.
To decorate the cake, wrap it with chopped almonds and sprinkle the top with white chocolate chips. Make beautiful roses from the almond paste. My fairy Yoli will explain to you how to do this easily.
Refrigerate a while before serving.