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STEP 1
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.
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STEP 2
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.
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STEP 3
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.
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STEP 4
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.
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STEP 5
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.
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STEP 6
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.