Lots of people asked for the recipe for my cake that appeared in the Spring issue of Nature's Garden magazine. Here's the recipe and I hope you enjoy it.Lemon Balm Rose Cream Cake
Herbs used:
3 tablespoons freshly-chopped Lemon Balm leaves
2 leaves Lemongrass (the leaf, not the bulb), snipped fine with scissors....it’s important to snip with scissors, not expect the food processor to do it)
Recipe:
1 package Duncan Hines or any brand Lemon Supreme cake mix
Combine the liquid ingredients called for on the box...usually 1 1/3 cup water and 1/3 cup oil. Put that liquid in a blender with:
3 tablespoons freshly-chopped Lemon Balm leaves and
2 leaves Lemongrass which have been snipped up with scissors first. Pulse-blend until the herbs are fairly well pulverized. Add that to:
The dry cake mix and eggs, beating well and pour into two oiled, floured round 9 inch cake pans. Bake for 30 minutes at 350 degrees.
Cool.
With a cake slicer, slice each cake in half, making 4 thin layers.
Filling:
1 large package instant vanilla pudding
1 large (8 oz.) package cream cheese, softened to room temp.
3 cups milk
1 tablespoon Rose syrup if available, or:
1 tablespoon dry strawberry Jello powder
In food processor, pulse blend ingredients, then stir in by hand, one small carton Cool Whip.
Fold together well and refrigerate for several hours.
Spread about 1/2 inch layer between the first and second layers of cake. Place the second cake on that, and cover the next layer with the filling.
Put a layer of fresh edible rose petals over that, add the third layer, repeat with filling and roses, then place the fourth layer on top.
Cover it with filling and dot liberally with fresh strawberries or blueberries and fresh rose petals or pansies. Chill for 2 hours before serving.
For information about which roses to eat and which ones have the best flavors, look for my book, How to Eat a Rose on my website, under "Books."
