Ingredients FOR THE SPONGE CAKE

• 300 g 00 flour
• 250 g sugar
• 6 eggs
• 1 sachet of baking powder for desserts
• Lemon peel

Ingredients FOR THE ROSE WATER BATH

• 200 g sugar
• rose water

Ingredients for making

• 500 g milk
• 150 g sugar
• 45 g corn starch
• 4 yolks
• 1 vanilla bean
• jam with rose petals

COVERING ingredients

• 400 g white chocolate
• 1 glass of fresh cream
• 1 vanilla bean
• white rum
• cinnamon powder

Ingredients TO DECORATE

• coconut pralines
• glazed biscuits
• edible flowers
• Amaretti biscuits
• vanilla macaron
• red fruits to taste
• food gold colored spray can

FOR THE SPONGE CAKE
Whip 6 egg whites until stiff. Whip 6 yolks, using electric whips, with 6 tablespoons of boiling water; then add the sugar and a little finely grated lemon zest, continuing to whip until the mixture is clear and frothy; add the flour and the baking powder while continuing to whip.
Incorporate beaten egg whites, stirring with a spoon with movements from the bottom upwards.
Grease and flour a cylindrical mold (ø 18 cm, h 10 cm) and fill it with the mixture.
Bake in the static oven at 180 ° C for about 40 minutes. Check the cooking by inserting a toothpick into the cake: if, once extracted, it is clean, the cake is cooked. If you use the fan mode, reduce the temperature to 170 ° C and bake the cake for 30 minutes.
Turn out the cake, place it on a wire rack and let it cool completely before decorating it.

FOR ROSE WATER BATH
Heat in a small saucepan 200 g of water and 200 g of sugar; when it has dissolved, turn off and add the rose water, measuring it according to your taste. Let it cool down.

TO DO IT
Prepare the custard by heating the milk with the seeds scraped off by the vanilla bean.
Whip the yolks with sugar and corn starch, dilute them with milk, bring back to the heat and cook for a few minutes, until the cream starts to thicken.
Remove it from the heat, transfer it to a bowl and let it cool covered, in contact with the food film.
Divide the cake in 3 discs and, following the directions of the black cake, moisten the discs with the rose water bath, fill the first layer with the pastry cream and the second with the rose petal jam.

FOR COVERAGE
Heat the cream, then add the chopped white chocolate and, stirring constantly, 3 tablespoons of rum, a little cinnamon powder and the seeds scraped by 1 vanilla bean.
Take away by the fire, always stirring. If you want a slightly smoother consistency, add a little milk. Let it cool down.
Cover with the white chocolate ganache and just let it thicken.

TO DECORATE
Complete to taste frosted biscuits and amaretti using the aerosol can of edible gold.
Decorated the cake alternating biscuits, macaroons, macarons, chocolates, pralines, fruits and flowers.
Used a little melted ganache as if it were glue.
You do cool in the fridge for at least 1 hour before serving.

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