1½cups(360 ml) heavy cream/whipping cream(33% milkfat or higher)
2 tablespoons sugar
1tablespoonrosewater
2punnets(170 g/6 oz each) fresh raspberries(about 3 cups in total)
edible dried rose petalsoptional
Instructions
to make the cake
Preheat the oven to 350℉ (180℃). Grease a heart-shaped pan (or 8-9" round pan) and cut a piece of parchment paper to fit into the bottom - trace around the outside of the pan on parchment paper and then cut it out a little bit inside of your traced line.
Whip the eggs, sugar, and salt in a stand mixer fitted with the whisk attachment for a full 10 minutes, until the mixture is very light-coloured and voluminous.
Add the dried raspberry powder and rosewater and whip it for a few more seconds to combine it.
Sift the flour and baking powder over the eggs and fold them in gently with a spatula. Fold them just until the flour is mixed in, there may still be a few light streaks of flour left.
Scrape the batter immediately into the prepared pan and bake for 25 to 30 minutes, or until the cake springs back when you lightly press the top of the cake in the center with your finger.
Let cool for 5 minutes in the pan, then run a knife around the edge to separate the cake from the pan, and invert it onto a cooling rack. Remove the bottom, peel off the parchment paper, and let the cake cool completely.
to assemble the cake
Make the stablized whipped cream: Put the water into a small bowl or measuring cup and sprinkle it with the gelatin. Stir to combine and let it sit for 10 minutes to gel.Heat the gel in the microwave just long enough to dissolve the gelatin (10-15 seconds), or set the bowl over a small pot of simmering water just until the gelatin dissolves. Let cool slightly.
Whip the cream with the sugar until soft peaks form.
Stir the rosewater into the liquified gelatin and pour the mixture into the cream while whipping it. Continue beating until stiff peaks form. The whipped cream can be made several hours ahead, covered, and chilled until needed for assembling the cake.
Cut the cake horizontally into two layers with a large serrated knife. Lift off the top layer and spread the bottom layer with half of the whipped cream to within about ¼-inch (½ cm) of the edge.
Lay half of the raspberries on top of the whipped cream, pressing them in gently.
Position the top cake layer onto the whipped cream and berries and press it gently down until the cream and berries just peek out of the edge of the cake.
Spread the remaining whipped cream on top of the cake. Press the remaining raspberries (rounded tips up) into the cream, randomly or in a pattern.
Sprinkle the dried rose petals (if using them) over the cake.
Notes
The stabilized whipped cream can be made while the cake is baking and chilled until needed, or it can be made up to several days ahead. Stir it to fluff it up again before spreading it on the cake.The raspberry powder can be omitted to make a plain cake. Also, the rose water can be replaced with one teaspoon of vanilla in the cake and a half teaspoon of vanilla in the whipped cream.Use other berries for a variation: blueberries, blackberries, or halved strawberries.