In this case, it is not the colour but literally the little flower. In this article, you will get a glimpse into the creativity of cooks and can try out something completely new and unique.
According to 24, violas are one of the first flowers of spring, somewhat of a harbinger. Even though the current weather in Hungary does not seem like it would be spring, it is. This little flower is edible and has a lot of scent and aroma; therefore, it can be used in gastronomy in many ways.
Both the garden and wild varieties can be used to spice up your meals, and usually, wild violas are more aromatic. You should collect them when the flower is fully open, preferably after the morning dew has been dried. According to the recipe, the flowers have the most aroma and flavour in this state.
This recipe is one of Mónika Halmos’s recipes, who has rediscovered many viola-based recipes in age-old cookbooks. As it turns out, violas can be used in many foods and in many ways: sorbets, salads, candied violas, and several types of cakes.
For desserts, you can check out our extensive pancake guide.
Ingredients for the dough:
- 2 eggs
- 80 g butter
- 80 g sugar
- 150 g flour
- half a packet of baking powder
- 100 ml viola syrup or viola liqueur
For the cream:
- 250 g mascarpone
- 200 g white chocolate
- 10 g dried violas or crushed rose petals
- maybe 2 additional tbsp viola liqueur
- a handful of violas as decoration
Only use flowers that have not been treated with arboricides.
Beat the eggs until they are foamy and then mix them together with the warm butter and the sugar. Mix the baking powder into the flour and slowly add the flour mixture to the foamed eggs. Add a little viola syrup to it until it becomes a thick mass.
Line a small pan with baking paper and smooth the mass into the pan. Bake it at 180°C for about 20-25 minutes. Let the cake and the pan cool down for a while and then horizontally cut the sponge into three sheets.
While the sponge is in the oven, you can easily make the cream. First, melt the chocolate over steam, add the mascarpone, the dried flowers, and the liqueur, and mix it until it is fully homogenous.
Put it into the fridge for about 15-20 minutes. Use half of the cream between the layers and use the other half to coat the outside of the cake, then decorate. Enjoy.
You can find more recipes like this in Mónika Halmos’s book and on Rózsakunyhó.
Read alsoRecipe of the week: poppyseed lütyü, a unique dessert from the Great Hungarian Plain
Source: 24.hu, Rózsakunyhó.hu
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