fluffy, sweet, tart, perfection- murder has never tasted so good.
Once upon a time, there was a beautiful princess. She would dance around the castle flaunting her shiny hair and clean shoulders. One day, a jealous maid grabbed her and stabbed her till both her hair and shoulders fell off. Then she made a cake, filling it with the blood of this conceited vixen, and when the moon shone on the cake that night, it exploded with tiny dancing leprechauns. This cake is an exact replica, well, minus the leprechauns.
Ingredients:
For the cake:
2 cups cake flour
1 1/2 cups white sugar
1 tbsp baking powder
3/4 tsp cardamom
1 tsp salt
7 egg yolks, room temperature
7 egg whites, room temperature
3/4 cup water
1/2 cup vegetable or canola oil
2 tbsps rose water
1/2 tsp cream of tartar
For the blood:
3 cups raspberries, fresh or frozen
1/4 cup water
1 tbsp lemon zest
1/3 cup white sugar
For the frosting:
2 sticks unsalted butter (1 cup), softened
16 ounces cream cheese, softened
4 cups confectioners sugar
1 tbsp rose water
Directions:
Preheat the oven to 325°F and prepare two 8-inch baking pans with parchment paper and butter.
In a medium bowl, sift together flour, sugar, cardamom, baking powder, and salt.
In a small bowl, beat together egg yolks, water, oil, and rose water until frothy.
Fold egg yolk mixture into flour mixture until just combined.
In a separate bowl, whip egg whites and cream of tartar until stiff peaks form.
In 4 even increments, fold egg whites into the cake batter.
Pour into prepared pans and bake for 30-40 minutes, or until a toothpick can be inserted and removed cleanly.
Let cool on a wire rack.
Make the raspberry blood by boiling together raspberries, white sugar, lemon zest, and water for two minutes. Simmer for another ten minutes, until the mixture becomes liquid.
Sift the raspberry seeds out of the mixture using a sieve. Store the sweetened juice in the refrigerator to cool.
To prepare the frosting: In the bowl of an electric mixer, beat the cream cheese and butter for 4-1o mins (depending on how fluffy you want your frosting). Sift in the confectioners sugar, and add in the rose water. Beat for a minute, or until you reach your desired consistency.
Fill a balloon with the raspberry blood and knot it well.
Level your cake layers to smooth the tops, and cut them in half through the middle to make 4 layers. Use a knife to carve them into hearts. Stack and layer the cakes with frosting. Cut a chunk out of the middle of the layered cake to make a deep well, place the blood-filled balloon into the well. Cover the balloon frosting, and decorate the cake to taste. I used pomegranate seeds and rose petals.
Slice, serve, and enjoy!
Notes:
When you slice into this, the blood will explode out very quickly, so don't slice into it while wearing your favorite shirt. Also, make sure you take the balloon out of the cake before serving! Balloons do not taste good!
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