Sour Cream and Rhubarb Cake by Gigi

I found this simple sour cream cake recipe in my Grandma notebook, from what I remember Gigi was her friend, Gigi is a short name from quite difficult to pronounce Polish name, so I wont other mentioning.

It took me a while to unscramble the recipe, but it was so worth it! The original cake was made with chopped apples but thought I would try other fruits that are in season now, and rhubarb is one of my favorite "funky" fruits that is rocking the farmers market right now.

I simmered the rhubarb in rose infused syrup before adding to the cake, the result was fantastic (keep the syrup for making funky juleps!), moist, delicate and delicious cake with sweet and tangy bites. Perfect for any occasion!

 I made two layer, 15 cm cake and dozen of cupcakes out the batter, but I could be made into 3 layer, 18 cm birthday cake which serves approximately 10-12 people.

Sour Cream and Rose Rhubarb Cake

the cake

250 g butter, room temperature

1 cup sugar

5 eggs

3 cups cake flour

2 tsp baking powder

1 cup sour cream, room temperature

1 tsp vanilla paste

the rose rhubarb

3 tbsp dried wild rose fruits

3/4 cup boiling water

few drops rose extract (optional)

1/2 cup sugar

1/2 tsp vanilla been paste

2 cups rhubarb, sliced 2 cm thick

the mascarpone cream

150 g Mascarpone cheese

150 g whipping cream

2 tbsp powdered sugar

Method :

the rhubarb

1. In a heat proof measuring pitcher, combine the rose fruits with the boiling water. Let it steep over night. Strain.

2. In a medium saucepan combine the sugar and the rose tea. Place the pot over medium heat and bring to boil, stirring occasionally to dissolve the sugar. When the mixture is at boil, add the rhubarb. Simmer until the rhubarb is crisp- tender. Turn off the heat and let the rhubarb cool in syrup to a room temperature.

3. Strain reserving the syrup.  

the cake

1. Preheat the oven to 180C. Grease and line with baking paper three 18cm cake tins.

2. Beat the butter and sugar until light and airy. Add eggs, one at a time, mixing well after each addition. Fold through the flour, sour cream and vanilla paste.

3. Divide the batter equally between prepared tins. Tap the bottom of the tins on your work surface to eliminate any air bubbles. Divide the rose rhubarb between the tins, arranging chaotically press it gently into the batter.

4. Bake the layers for about 40-45 minutes until a skewer inserted into the center comes out clean. Cool in the tins for about 10 minutes and then turn out onto a cooling wrack to cool completely.

the cream  

1. While the cake is cooling, make the cream. Beat all the ingredients together until you have a light and fluffy cream. Keep it in the fridge until needed.

assembling the cake
1. Using a sharp knife carefully even the tops of each cake layer. PLEASE MIND YOUR FINGERS.

2. Place the first layer on a cake plate. Glaze with reserved syrup and spread on an even layer of the frosting. Repeat until you covered three layers. Place the last layer on top, cut side down.

3. Spread thing layer of the frosting over the whole cake. Using an of set spatula create decorative pattern in the frosting.  Decorate with sugar flowers if you like. 

If making cupcakes, divide the batter between the cupcake tins, top with rose rhubarb pressing it gently into the batter. Bake about 25-30 min. Swirl the mascarpone frosting over cooled cupcakes.

Happy baking!