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1
For candied rose petals: Whisk egg whites in small bowl until foamy.
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2
Using pastry brush, brush rose petals on both sides with egg whites; sprinkle on both sides with sugar.
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3
Dry on nonstick rack at least 6 hours or overnight.
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4
For cake: Preheat oven to 325 degrees.
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5
Butter two 8-inch-diameter cake pans with 1 1/2-inch-high sides.
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6
Line pan bottoms with parchment paper; butter parchment.
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7
Sift flour, 7 tablespoons baker's sugar, baking powder, and salt into large bowl. Whisk yolks and next 4 ingredients in small bowl until smooth.
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8
Add yolk mixture to dry ingredients; whisk until smooth.
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9
Beat egg whites in medium bowl until soft peaks form.
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10
Gradually add 7 tablespoons baker's sugar; beat until whites resemble thick marshmallow fluff.
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11
Fold whites into batter in 3 additions. Divide batter between prepared pans.
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12
Bake until cakes are golden and tester inserted into center comes out clean, about 25 minutes.
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13
Cool in pans on racks 15 minutes.
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14
Turn out onto racks, peel off parchment, and cool completely (Can be prepared 1 day ahead- Wrap and store at room temperature.).
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15
For frosting: Combine 1/2 cup cream and saffron in small saucepan- Bring to simmer. Remove from heat; let steep 20 minutes.
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16
Chill until cold.
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17
Beat remaining 2 cups cream, powdered sugar, and rose water in large bowl until soft peaks form; strain in saffron cream- Beat until peaks form.
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18
Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over.
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19
Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake.
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20
Chill at least 1 hour and up to 6 hours. Garnish cake with rose petals and pistachios.
