Rose Cake Recipe

Preparation

1. For the sponge cake, beat the egg whites until it is snowy with the addition of salt,
2. Add sugar and beat until the sugar melts and until stiff peaks,
3. Beat egg yolks in a separate bowl and add to the egg whites and mix with a spatula,
4. Add flour, starch and vanillin to the mixture with a strainer and mix with a spatula,
5. Pour the batter into a 21 cm greased mold,
6. Bake in a 180 C degrees pre-heated oven until the toothpick comes clean,
7. After the cake is completely cooled, whisk all the ingredients other then the heavy cream and rose water for filling cream in a deep pan,
8. Cook on low heat until set,
9. Add heavy cream and rose water, mix well,
10. Beat for 5-10 mins. to cool,
11. Cut the sponge cake into three equal parts,
12. Soak the first layer with milk,
13. Pour half of the filling cream on the first layer,
14. Place raspberries over,
15. Place the second layer and soak it with milk,
16. Pour the remaining cream on the second layer,
17. Arrange the raspberries and place  the last layer and soak in the milk,
18. For cream coating, heat the cream in a saucepan,
19. Remove from heat and add the chocolate into it and stir it up until it melts,
20. Pour the cream over the cake and allow it to flow through the edges randomly,
21. Decorate with rose petals,
22. Set aside in the fridge for 2 hours before serving.