Rose Crepe Cake

You’ll need 4 eggs, ¼ cup melted butter, 2 cups fresh milk, 1 package MAYA Original “Fluffy and Tasty” Hotcake Mix 200 grams, and pink food color for the crepe batter. For the rose cream filling, you’ll need 1 cup cream cheese, 1 teaspoon rose extract, 1 cup whipping cream, and organic sugared rose petals.

In a bowl, beat the eggs, melted butter, and milk, then mix in the hotcake mix and a few drops of pink food color until smooth. Cook thin crepes in a 6-inch non-stick pan, one by one, and set them aside to cool.

For the filling, whip the cream cheese with rose extract until smooth, then gently fold it into the whipped cream until fully combined and fluffy.

To assemble, layer the crepes with a thin spread of the rose cream filling between each one. Frost the top and sides with the remaining filling and finish by decorating with a few sugared rose petals on top. Serve and enjoy!

To make a sugared rose petal: Wash your rose petals without breaking them. Air dry them and set aside.  In a small bowl, beat one egg white until frothy, brush each rose petals with beaten egg whites and covered all around with caster or plain white sugar. Place the covered rose petals on the rack to dry up and use it to accentuate your pastry or cakes.

You can tint the cream filling as well with a little amount of pink food-grade color until the desired hue or shade has been achieved.

Yield: 6-8 servings