Preheat oven to 350 degrees F (180 degrees C).
Raspberry Greek Yogurt (1 cup)
Butter (1 cup)
Granulated Sugar (1 1/2 cups)
Raspberry Jam (2 Tbsp)
Vanilla Extract (1/2 Tbsp)
in a mixing bowl.
Cream together with an electric mixer until well blended.
All-Purpose Flour (3 cups)
Baking Powder (1/2 Tbsp)
Baking Soda (1 tsp)
Sea Salt (1 tsp)
. Mix until well blended.
one at a time; mixing after each.
Pour batter into three 6-inch greased baking pans. Bake at 350 degrees F (180 degrees C) for approximately 1 hour.
Allow the cakes to cool.
Prepare Rose Water Whipped Cream by whipping together the
Heavy Cream (2 cups)
with an electric mixer, until cream begins to set. Add
Rose Water (1 tsp)
Powdered Confectioners Sugar (2 Tbsp)
. Whip unit soft peaks form.
For the icing, mix
Powdered Confectioners Sugar (1 cup)
Rose Water (1/2 tsp)
Lemon Juice (1 tsp)
Water (1 1/2 Tbsp)
Powdered Natural Berry Drink (to taste)
Heavy Cream (to taste)
to make a drizzly icing. Mix together vigorously.
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.
Place the first layer on a cake plate. Spread the top with some raspberry jam.
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)
Repeat the with remaining layers, ending with whipped cream.
Drizzle Rosewater icing over the top of the cake.
Decorate with rose petals and serve.