Makes 6 to 8 slices
Easy
45 minutes
Slice the cake horizontally into three equal layers. In a small saucepan, bring the sugar and apple juice to a boil. Simmer until syrupy then cool. Add the rose-water.
Brush the syrup over the cake slices until soaked through. Spread the cream cheese on two layers. Top one layer with raspberries and the other with blackberries.
Sandwich together and wrap in clingfilm. Refrigerate to settle for 30 minutes.
Colour the icing with the juice or food colouring and, using a rolling pin, roll out on clingfilm lightly covered with icing sugar.
Use embossed paper to press a pattern onto the icing. Remove the wrapping from the cake and carefully wrap it in the icing.
Serve it sliced with rose tea, available from speciality tea shops.
Per serving: 2313.3kJ, 3.4g protein, 15.4g fat, 108.2g carbs
