1. Preheat the oven to 180°C.
2. Mix all the ingredients together for one minute except the milk and rose water.
3. Add the milk and rose water and mix for 30 seconds.
4. Divide the dough into two 10 cm pans or into a 15 cm pan.
5. Bake for 45 minutes or when a knife comes out clean.
6. Unmold and let the cakes rest on a wire rack.

1. Preheat the oven to 180°C.
2. Mix all the ingredients together for one minute except the milk and rose water.
3. Add the milk and rose water and mix for 30 seconds.
4. Divide the dough into two 10 cm pans or into a 15 cm pan.
5. Bake for 45 minutes or when a knife comes out clean.
6. Unmold and let the cakes rest on a wire rack.

Rosewater Swiss meringue buttercream

1. 1. Place the egg whites and sugar in a medium bowl and place over a pan of simmering water.
   2. Whisk until the sugar dissolves and reaches 60°C-65°C or until all the sugar is dissolved (you can check by robbing it with your fingers if you do not have a thermometer).
   3. Remove from the heat and in the bowl of a stand mixer fitted with the whisk attachment, pour the mixture of egg whites/sugar.
   4. Whisk on high speed until the meringue is lukewarm and stiff peaks (or bec d’oiseau) have formed. Do not forget to scrape down the bowl from time to time.
   5. Gradually add the softened butter into the meringue. Continue whisking at medium to high speed until the butter has been fully incorporated. Do not forget to scrape down the bowl from time to time and continue whisking.
   6. Add the rosewater and whisk again until well combined.

Frosting method

• Fit the end of a piping bag with a Wilton 6B piping tip and frost in a donut swirl on two cakes layers. The third cake layer will be added on top. You can add berries / crushed pistachios or any other fruit.
• Top with berries and edible flowers.