Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Place
Raspberry Greek Yogurt (310 g)
,
Butter (240 g)
,
Granulated Sugar (300 g)
,
Raspberry Jam (40 g)
, and
Vanilla Extract (8 mL)
in a mixing bowl.
Step 3
Cream together with an electric mixer until well blended.
Step 4
Add
All-Purpose Flour (375 g)
,
Baking Powder (6 g)
,
Baking Soda (5 g)
, and
Sea Salt (6 g)
. Mix until well blended.
Step 5
Add
Eggs (4)
one at a time; mixing after each.
Step 6
Pour batter into three 6-inch greased baking pans. Bake at 350 degrees F (180 degrees C) for approximately 1 hour.
Step 7
Allow the cakes to cool.
Step 8
Prepare Rose Water Whipped Cream by whipping together the
Heavy Cream (480 mL)
with an electric mixer, until cream begins to set. Add
Rose Water (5 mL)
and
Powdered Confectioners Sugar (15 g)
. Whip unit soft peaks form.
Step 9
For the icing, mix
Powdered Confectioners Sugar (110 g)
,
Rose Water (2 mL)
, the juice from
Lemon (1)
,
Water (22 mL)
,
Powdered Natural Berry Drink (to taste)
and enough
Heavy Cream (to taste)
to make a drizzly icing. Mix together vigorously.
Step 10
Remove the tops from 2 cakes. Then, slice the cakes through the middle from side to side to create two layers per cake. You will need only 2 of these cakes for this recipe, creating 4 layers all together.
Step 11
Place the first layer on a cake plate. Spread the top with some raspberry jam.
Step 12
Then a dollop of Rosewater Whipped Cream and spread over the top of the jam. Add rinsed and dried
Edible Dried Rose Petals (to taste)
.
Step 13
Repeat the with remaining layers, ending with whipped cream.
Step 14
Drizzle Rosewater icing over the top of the cake.
Step 15
Decorate with rose petals and serve.
