Produce the frosted rose petals the day sooner than. Separate the petals and unfold the caster sugar over a plate. Conserving one petal at a time, frivolously paint all facets with egg white. Spoon sugar over it, then the use of tweezers, shake off the excess. Dry on baking parchment for a day.
Preheat the oven to 180C/gas 4/fan 160C. Butter two 20cm/8in round sandwich tins and line their bases with baking parchment. Tip the sugar valid into a mixing bowl and add the softened butter. Beat for a minute or so until faded and fluffy, then beat in the egg yolks.
Sift the flour and baking powder over the cake mixture. Fold in as frivolously as you’d additionally the use of a apt metal spoon, then fold in the almonds and extract. End folding as quickly because the flour traces personal long gone.
Dash the egg whites until they lawful preserve their form. Gently fold a third of the egg white into the cake combine, the use of the inch. Repeat with another third, then the final third. Pick care to no longer over-combine and lose the lightness of the egg whites.
Flippantly fold in the raspberries. Divide between the inviting tins and stage the mix the use of a round-bladed knife. Bake for 30-35 minutes. Chilly in the tin for 5 minutes, then slay up, peel off the lining paper and leave to chill fully.
Discipline one cake on a serving plate or cake stand. Spoon the cream on to the cake with a dessertspoon. Scatter the raspberries over and save aside the replacement cake on top. Mix the icing sugar with 1-11⁄2 tbsp frigid water until it’s miles serene and coats the succor of a spoon thinly. Drizzle the icing over the cake. Scatter the rose petals over and around the cake, dust with icing sugar and attend.