Rose Liqueur Rosentraum 420g

Make your own rose liqueur. 420 g pack Rose dessert cream: 500 g raspberries or strawberries, 100 g rose jelly and 50 ml rose syrup 40 ml rose liqueur, 200 ml whipped cream. Clean and wash and puree the fruit (mixing stick). Heat the jelly and syrup, stir in the rose liqueur and add to the fruit puree. Fold in the stiff whipped cream. Rose cake: 1 double sponge base, 500 g strawberries or raspberries, 2 tablespoons rose liqueur, 500 ml sweet cream, 1 cream stiffener 50 g sugar, bourbon vanilla ground, a little grated lemon peel strawberries cut into fine slices, drizzle with the liqueur, let steep for 20 minutes. Cut the sponge base horizontally twice. Whip the cream until stiff and stir in the other ingredients for the filling. Brush the bottom with a third of the filling, spread half of the strawberries on it. Place the middle part of the base on it, spread the other half of strawberries and in turn a third filling. Place the rest of the base on it, press lightly and distribute the remaining filling on it, do not forget the sides. Mmmh!