The best thing? It's a no-bake cake. The only thing you need to cook are the pancakes, and it's actually better if its made the day before serving.
For the pancakes (layers)
- 2 eggs
- 1 cup milk
- 1 cup self raising flour
- butter for greasing pan (If yours is not a non-stick one)
- 1 punnet raspberries (approx. 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
- caster sugar
- Icing sugar for dusting.
- Beat together the ingredients for the pancake batter until very smooth.
- 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)
- Add a small amount of batter (approx. 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 (approx. 8 pancakes), stacking with sheets of baking parchment between pancakes. Refrigerate until later.
- Beat together the cream, rose syrup and caster sugar until stiff.
- Layer the pancakes with approx. 1cm thick cream mix and scattered raspberries. Refrigerate for at least 1 hour before serving (can be prepared the day before).
- Using a pastry brush, coat both sides of rose petals with egg white, then dip in the sugar. Can be frozen until serving time.
- 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 cannot find this, use 1 tsp rosewater, 1 tbsp sugar and a few drops of red food colouring.
- Metric measurements! conversion here
Why not mix it up a little - add vanilla to the cream instead and use cooked yellow peaches and slivered almonds? Or maybe cinnamon and pears? Or strawberries and white chocolate? Endless possibilities...