Ingredients:

  • 375g All-purpose flour, sifted
  • 300g Granulated cane sugar
  • 1.5 tbsp Baking powder
  • 0.5 tsp Fine sea salt
  • 225g Unsalted butter, cold and cubed
  • 4 large Egg whites, room temperature
  • 180ml Whole milk
  • 60g Plain Greek yogurt
  • 3 tsp Culinary-grade rose water, divided
  • 1 tsp Vanilla bean paste
  • 250g Fresh raspberries, divided
  • 250g Mascarpone cheese, chilled
  • 200ml Heavy whipping cream, chilled
  • 40g Powdered sugar
  • 1 tsp Lemon zest

Instructions:

  1. Preheat your oven to 180°C and grease your tins thoroughly.
  2. Sift the 375g flour, 300g sugar, 1.5 tbsp baking powder, and 0.5 tsp salt into your mixer bowl.
  3. Add the 225g cold, cubed butter to the dry ingredients and mix on low until the mixture looks like fine, damp sand.
  4. Whisk the 180ml milk, 60g yogurt, 4 egg whites, 2 tsp rose water, and 1 tsp vanilla paste together.
  5. Slowly pour this into the flour butter mix and beat on medium for 2 minutes until the batter is pale and voluminous.
  6. Gently fold in 150g of the fresh raspberries using a spatula.
  7. Divide the batter evenly between the tins and bake for 30 minutes until a skewer comes out clean and the edges pull away.
  8. Let the cakes sit in their tins for 10 minutes, then invert onto a wire rack to cool completely.
  9. Beat the 250g chilled mascarpone, 200ml heavy cream, 40g powdered sugar, 1 tsp rose water, and 1 tsp lemon zest until stiff, velvety peaks form.
  10. Place one cake layer on your plate, spread a thick layer of frosting, and dot with some of the remaining raspberries. Place the second layer on top.
  11. Coat the entire cake in a thin crumb coat of frosting, chill for 15 minutes, then apply the remaining frosting in a rustic, textured style.
  12. Top with the last handful of raspberries and perhaps some dried edible rose petals if you're feeling fancy.