- For the cake
- 75 grams Pastry flour
- 50 grams cornstarch
- 50 grams grated almonds
- 50 grams butter
- 5 eggs
- 150 grams sugar
To garnish: Brush the petals with the egg white and dip in sugar. Let dry.
For the cake: Separate the eggs. Beat the sugar, egg yolks, and butter until fluffy. Beat the egg whites until stiff and fold into the yolks. Fold in the flour, cornstarch, and almonds. Spread finger-thick on a parchment-lined baking sheet. Bake at 200°C (approximately 400°F) for about 12 minutes. Turn the cake out onto a wire rack and remove the paper immediately. Allow to cool for 2 hours. Cut the cake in half.
For the filling: Bring the jam to a boil while stirring. Press through a sieve. Mix the marzipan with the jam and rum. Spread on the cake and stack the cake. Cut into squares.
For the glaze: Heat the water and dissolve the powdered sugar while stirring. Color as desired with food coloring. Pour over the squares of cake and let dry.
To garnish: Finely chop the chocolate and melt in a bowl over a pot of simmering water. Decorate using a parchment cone with fine strips. Decorate with the candied rose petals. Serve once dry.