CREAM ROSE PETALS RECIPES

Steps:

• 1. Preheat the oven to 190°C/375°F/gas 5. Grease two 20cm sandwich tins and line the bases with greaseproof paper circles, then dust lightly with flour.
  2. Beat the butter and sugar together until very light and fluffy.
  3. Add the eggs one by one, making sure you beat each one in well before you add the next, then finely grate the orange zest and fold with the flour.
  4. Divide the cake mix between the prepared tins. Spread it out well with a spatula and bake for 20 to 25 minutes, or until golden, risen and an inserted skewer comes out clean.
  5. Allow to cool in the tins, then carefully turn out onto a wire rack to cool completely.
  6. Mix a few drops of rosewater into the jam, but don’t go crazy with it – it’s very strong!
  7. For the crystallized petals, turn the oven right down to 110°C/225°F/gas 1. Whisk the egg white to stiff peaks. Use a pastry brush to coat the rose petals on both sides with a very thin layer of the egg white, then sprinkle over some caster sugar.
  8. Shake off the excess sugar and lay the petals on a baking tray lined with greaseproof paper. Bake for 3 to 4 minutes in the oven, or until the petals are firm to the touch.
  9. For the vanilla cream, split the vanilla pod lengthways and scrape out the seeds, then whip the cream with the vanilla seeds and sugar until you get soft peaks.
  10. Spread the jam and then the vanilla cream over one of the cakes and scatter the raspberries on top. Place the second cake on top.
  11. Dust with icing sugar and decorate with the crystallized rose petals. Serve on a beautiful cake stand to really show off your creation, and enjoy.

Steps:

• For almond dacquoise, preheat oven to 200C. Process almonds in a food processor until finely ground, then combine in a bowl with icing sugar. Whisk eggwhites in an electric mixer until soft peaks form (3-4 minutes), then gradually add caster sugar and whisk until stiff peaks form (1-2 minutes). Gently fold through almond mixture, spread on a 30cm x 40cm oven tray lined with baking paper and bake until golden (10-15 minutes). Set aside to cool on tray, then cut in half lengthways.
• Arrange watermelon slices in a single layer on a wire rack. Sprinkle with 20ml rosewater, then scatter with 2 tbsp sugar. Stand to macerate (30 minutes), then pat dry with absorbent paper.
• Meanwhile, for rose-scented cream, whisk cream and sugar in an electric mixer until soft peaks form, gradually add rosewater and whisk until stiff peaks form (do not over-whisk).
• Spread one-third of rose cream evenly over one half of dacquoise, scatter with half the almond meal, then top with watermelon, trimming to fill any gaps. Scatter over remaining almond meal, spread over half remaining cream. Top with remaining dacquoise, spread over remaining cream and refrigerate until firm (1-2 hours).
• Combine strawberries, remaining rosewater and remaining sugar in a bowl, toss to combine and set aside to macerate (15 minutes). Carefully arrange on top of cake, gently pushing into cream. Trim edges of cake, scatter over grapes, pistachios and petals, and serve.