Rose Cake with Strawberries

A simple but delicious cake recipe:

1. Preheat oven to 180 °C. Grease the cake pan with butter and sprinkle with flour. 2.

Separate the eggs. Beat yolks with grated lemon zest and half of the sugar until creamy. Chop rose petals and stir in. Whip egg whites with remaining sugar to egg whites.

Gently mix in beaten egg whites and flour.

Pour the mixture into the pan and bake in the oven for 15¿20 minutes. Remove the cake from the oven and cool.

For the cream, soak gelatine in cold water. Mix mascarpone with sugar and yogurt until smooth. Heat the juice of one lemon, let the gelatine melt in it and stir it quickly into the mascarpone cream.

Spread the cream evenly on the cake, top with strawberries and cool for about 3 hours.

Preheat oven to broiling position. Beat egg whites with sugar until stiff peaks form, chop rose petals and fold in. Spread the beaten egg whites evenly on the cake, brown briefly in the oven (middle shelf), takes only a few minutes.

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