Raspberry and Rose Layer Cake
FOR THE PANCAKES (LAYERS)
1 cup milk
1 cup self-raising flour
Butter, for greasing
FOR THE FILLING
1 punnet raspberries (about 1 cup)
400ml whipping cream
2 tsp rose syrup (see note)
2 tbsp caster sugar
FOR THE FROSTED ROSE PETALS
Petals of 1 small rose (washed well and dried if store-bought)
1 egg white, lightly beaten
Icing sugar, for dusting
1. Beat together the ingredients for the pancake batter until very smooth.
2. Lightly grease a pan (not too much – if it is completely non-stick, then the lack of friction will prevent you from smoothing into shape)
3. Add a small amount of batter (about 3 tbsp) with a ladle, and smooth into a perfect circle with the back of the ladle. Cook until bubbles appear and the perimeter of the pancake is dry, then flip and cook for about 1 more minute (until golden). Continue to do this until the batter is all gone (about 8 pancakes), stacking with sheets of baking parchment between pancakes. Refrigerate until later.
4. Beat together the cream, rose syrup and caster sugar until stiff.
5. Layer the pancakes with 1cm thick cream mix and scattered raspberries. Refrigerate for at least 1 hour before serving (can be prepared the day before).
6. Using a pastry brush, coat both sides of the rose petals with egg white, then dip in the sugar. Can be frozen until serving time.
7. To serve: dust well with icing sugar, then place a few raspberries and rose petals on the top.
Rose syrup is sweetened and coloured – like a cordial.
If you can’t find this, use 1 tsp rosewater, 1 tbsp sugar and a few drops of red food colouring.