Cheese and Rosewater Cake

Place the dried rose petals in a small saucepan with 1 cup of water

Let it sit at room temperature for 2 hours or overnight to soften

Cover, bring to a boil, and then reduce heat to simmer

Simmer for about 10-20 minutes until the rose petals are tender

Strain the liquid through a processor or blender

Sift through a fine-mesh sieve

Combine the cornstarch and 2 tablespoons of lemon juice

Whisk until dissolved, then reserve

Preheat oven to moderate temperature (170°F)

Grease a 22 cm diameter cake pan

Sprinkle cake flour in the bottom of the pan and press gently

Sift the ricotta cheese through a fine-mesh sieve and beat well

Gradually add the cornstarch mixture, beating until smooth and creamy for about 8 minutes

Add gelatin and whisk again

Beat in the eggs one at a time, whipping continuously

Add the remaining lemon juice and vanilla extract, just mixing to combine

Whisk the yogurt and fold into the ricotta cheese mixture carefully

Pour 1/3 of the ricotta mixture into the prepared pan

Top with half of the rose petal mixture, then add another third of the ricotta mixture, followed by the remaining rose petals

Finish with the remaining ricotta cheese

Use a spatula to make circular motions to create a beautiful design with the rose petals

Place the cake pan in a larger baking dish and add some boiling water

Bake for about 90 minutes

Turn off the oven and let the cake cool completely without opening the door

Remove from the oven, let it cool for an hour, then remove from the pan

Soak the rosewater jelly with apricot liqueur, strain through a fine-mesh sieve, and spread over the cake starting from the center to the sides

Serve chilled, cut into 12 portions.