1
["Mix the oil with sugar", "Stir in yolks", "Add milk", "Stir in sifted dry ingredients", "Whisk the egg whites and stir in slowly the rigid foam", "Pour into greased and floured spring form (around 18 cm (7.5 inch ) in diameter, 6.5 cm (2-3 inch) in height )", "Bake in preheated oven at 170 u00b0C (338 u00b0F) for about 45 min., if the dough burns, lower the temperature and bake longer until toothpick stuck in the middle of cake will stay clean", "Filling and assembling the tartlet :
2
Cut the cake horizontally into halves, cut off the irregularities and make crumbles from pastry leftovers, mix with 3 tablespoons of mascarpone and 4-5 tablespoons of yogurt so that you get a creamy solid consistency, add sugar to taste", "Make the firm filling from the rest ingredients, season with rose water", "Spread the jam on the first pastry and put on it the filling mixed with crumbs", "Cover with the second pastry and spread a thick layer of the rose water filling, especially in the center, then smooth it gently with a silicon spatula from the center into edges rotating the cake stand", "Let it harden in the refrigerator for several hours", "Meantime, model three white roses: roll out fondant into a thin layer and cut out petals using a round mold with a diameter of about 3.5 cm (with a small glass), twist the first to a rosebud, then add the other petal, twist each around other petals, bend gently petal edges outside, use 4-6 petals for one rose", "Before serving, take the cake out from the fridge, insert the roses into the middle of tartlet, garnish with raspberries and sprinkle with sugar through the sieve"]
