Raspberry Rosewater Tea Cake

Preheat oven to 350 degrees F (180 degrees C).

Place Raspberry Greek Yogurt (1 cup), Butter (1 cup), Granulated Sugar (1 1/2 cups), Raspberry Jam (2 Tbsp), and Vanilla Extract (1 tsp) in a mixing bowl.

Cream together with an electric mixer until well blended.

Add All-Purpose Flour (3 cups), Baking Powder (1 tsp), Baking Soda (1 tsp), and Sea Salt (1 tsp). Mix until well blended.

Add Eggs (4) one at a time; mixing after each.

Pour batter into three 6-inch greased baking pans. Bake at 350 degrees F (180 degrees C) for approximately 1 hour.

Allow the cakes to cool.

Prepare Rose Water Whipped Cream by whipping together the Heavy Cream (2 cups) with an electric mixer, until cream begins to set. Add Rose Water (1 tsp) and Powdered Confectioners Sugar (2 Tbsp). Whip unit soft peaks form.

For the icing, mix Powdered Confectioners Sugar (1 cup), Rose Water (1/2 tsp), the juice from Lemon (1), Water (1 1/2 Tbsp), Powdered Natural Berry Drink (to taste) and enough Heavy Cream (to taste) to make a drizzly icing. Mix together vigorously.

Remove the tops from 2 cakes. Then, slice the cakes through the middle from side to side to create two layers per cake. You will need only 2 of these cakes for this recipe, creating 4 layers all together.

Place the first layer on a cake plate. Spread the top with some raspberry jam.

Then a dollop of Rosewater Whipped Cream and spread over the top of the jam. Add rinsed and dried Edible Dried Rose Petals (to taste).

Repeat the with remaining layers, ending with whipped cream.

Drizzle Rosewater icing over the top of the cake.

Decorate with rose petals and serve.