How to Make Roze Koek

Step-by-Step Guide

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   Step 1: Make the fondant first.

   Agitate the mixture using a chopstick until it is semisolid and can be picked up without falling apart.,, Stir the mixture and add the vegetable shortening., At this point, there should still be a few white spots of semisolid shortening., Stir well and set aside.,,,,,,,,,,, Add the cream of tartar and remaining granulated sugar., Add the water and beat at medium speed for ninety seconds.,,, Ensure not to be too aggressive in this step, as precautions must be taken to ensure that the yolks do not deflate.,,, This will most likely result in a very thick fondant layer.
   
   If you do not wish to have such a layer, roll to desired thickness and store the rest at room temperature in an airtight Ziploc bag.,, Enjoy your Roze Koek!
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   Step 2: In a small bowl

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   Step 3: add a quarter cup of your water to the gelatine.

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   Step 4: Add the gelatine and water mixture to a small saucepan over medium heat.

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   Step 5: Once the gelatine and water turns back into a liquid mixture

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   Step 6: add the corn syrup or glucose.

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   Step 7: Still over medium heat

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   Step 8: stir mixture until the shortening is almost completely dissolved.

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   Step 9: Remove from the heat and add the vegetable oil.

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    Step 10: In a large mixing bowl

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    Step 11: add eight cups of powdered sugar and make a well by flattening the top layer of sugar our using an offset spatula or your hands and then making a hole in the middle.

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    Step 12: Add the gelatine mixture to the well.

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    Step 13: Using a large spoon

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    Step 14: mix until the gelatine mixture has lost most of its stickiness

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    Step 15: incorporating as much of the powdered sugar as possible.

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    Step 16: Add the red food coloring gradually until a rosy pink color is achieved.

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    Step 17: Add one teaspoon of vanilla extract and all of the raspberry extract and mix well.

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    Step 18: Set aside and begin to make the sponge cake.

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    Step 19: SPONGE CAKE: Mix the egg yolks and 2/3 cups of the granulated sugar and mix on high speed until the egg mixture is a creamy

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    Step 20: light-banana color.

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    Step 21: Lower the speed of the mixer.

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    Step 22: Add the remaining vanilla extract and all of the lemon juice.

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    Step 23: Set aside.

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    Step 24: In another bowl

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    Step 25: mix the egg whites on medium-high speed until soft peaks form.

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    Step 26: Mix on high speed until shiny

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    Step 27: stiff peaks form.

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    Step 28: Set aside.

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    Step 29: In a separate bowl

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    Step 30: mix the salt

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    Step 31: and baking powder using a sifter or whisk.

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    Step 32: Gradually sift this dry mixture over the egg yolks

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    Step 33: stirring at intervals to incorporate the dry ingredients.

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    Step 34: Using a tempering technique

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    Step 35: add the egg yolk mixture to the whites

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    Step 36: stirring in the same manner as you did with the flower mixture.

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    Step 37: Pour into an ungreased pan and bake for about a half hour at 350 °F (177 °C)

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    Step 38: After the cake has baked

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    Step 39: roll out the fondant (the fondant will be very tough- you may want to utilize your electric mixer's dough hook attachment to tenderize it) until it is long and wide enough to cover the cake.

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    Step 40: Drape the fondant over the cake.

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    Step 41: You are finished!

Detailed Guide

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