Genoise with Rosewater Cream

Preheat the oven to medium (180°C)

Grease a 18cm diameter cake pan

Prepare the genoise: in a large bowl, combine the eggs and confectioner's sugar over a bain-marie

Beat for 5 minutes or until the mixture is almost warm

Remove from heat

In an electric mixer, beat at high speed until the mixture is thick and fluffy, and the bowl has cooled slightly

Reduce speed, add rose extract and water, and mix slowly

Sift half of the flour with cornstarch over the dough and mix slowly

Repeat the process, adding butter and mixing vigorously

Pour the batter into a prepared cake pan and bake for 35 minutes or until golden brown or a toothpick comes out clean

Remove from oven and unmold immediately

Let cool, wrap, and store at room temperature

Prepare the cream: combine the rose petals and water in a saucepan

Let stand for 2 hours or overnight

Cover and bring to a boil

Reduce heat and simmer for 10-20 minutes or until the rose petals are soft

In an electric mixer, beat the eggs until fluffy

In a small saucepan, combine sugar and Karo syrup

Bring to a boil, stirring constantly, until caramelized

Let cool slightly, then pour slowly over the eggs, beating at medium speed until cooled

Add butter, 1 tablespoon at a time, and continue beating

Add rose petal cream and beat again. Reserve

Assembly: cut the cake in half horizontally with a serrated knife

Moisten the cake with remaining sugar syrup and fill with half of the rose petal cream

Top with the other half of the cake, then spread the remaining cream over it

Chill before serving.