Raspberry Cake with Minis Roses

Crystallized flowers

Gently whisk the egg white and use it to dust the raspberries

Pass the flowers through crystallized sugar and transfer them to a baking sheet

Let them dry for six hours or until they are crystallized

Cake

1

In a stand mixer, beat the butter with the flour until light and fluffy

Add one egg at a time, beating continuously

After the last egg, beat for three more minutes or until light and smooth

2

Combine the flour, yeast, and raspberries, mixing well

Add the milk and raspberry extract

Preheat the oven to medium temperature

3

Spread the batter onto the baking sheet and bake for 30 minutes or until golden brown

Remove from the oven and let cool

Unmold the cake and trim the edges

Cut into squares of 3 cm

Frosting

In a saucepan, combine the chocolate and heavy cream

Heat over medium heat, stirring constantly, without boiling

Spread the frosting over the cake pieces, allowing some to drizzle down the sides

Decorate each piece with a minis rose and serve.