- 2 cupsof raspberries
- 2 cupsof sugar
- 1 cupof orange segments
- 3 cupsof eggs
- 1/15 cupof creamof tartar
- 1/5 cupof vanilla extract
- 1/3 cupof orange blossom water
- 1/2 cupof flour
- 1/4 cupof cornstarch
- 1/4 cupof edible flowers
- 2 cupsof powdered sugar
- 1/5 cupof lemon juice
- 1/4 cupof orange juice
Put 2 cups of raspberries into a pan, add two tablespoons of sugar and leave it on heat until the smooth. Then, strain the mixture and separate the puree.
Take a small bowl and separate the eggs. Keep the egg whites and throw out the yolks. Put the egg whites in a mixer bowl. Add a little bit of cream of tartar to help the egg whites rise. Mix the ingredients at low speed. Later increase the speed. Add 275 grs of sugar little by little. Add one tablespoon of vanilla extract. Then, add two tablespoons of orange blossom water. Keep mixing.
Sift all the dry ingredients (100 grs of flour and 50 grs of cornstarch) into the egg white little by little. Mix it with very light movements.
Take four tablespoons of cake batter, put it in the raspberry syrup and mix very well to make paste. Put a little bit of this paste into a pan and cover it with white batter. Mix the ingredients in a pan. Bake at 350 degrees for 45 minutes.
Now make the glaze. Take a small bowl and add 320 grams of powdered sugar, one teaspoon of vanilla, two tablespoons of orange blossom water, 1/4 cup of orange juice and two tablespoons of lemon juice. Mix the ingredients very well until all of them are well combined.
When the cake is done, remove it from the oven and put it upside down. Remove the cake from a pan using a knife and cover it with the glaze.