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1
The day before making the cake, pluck the petals from the roses. Place 2 cups of the sugar in a bowl. Place the egg whites in a second bowl and whisk in 1 tbsp cold water. Dip the petals in the egg white, then the sugar. Place on a baking sheet lined with parchment paper and leave to dry overnight.
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2
For the cakes, grease and line a 10 inch diameter springform cake pan and an 8 inch diameter cake pan. Preheat the oven to 325u00b0F. Place half the butter in a bowl with half of the remaining sugar and half of the salt. Beat with an electric hand mixer until creamy. Whisk in 7 eggs one at a time, beating well between each addition. Fold in half the flour. Gently stir in half the almonds and half the milk. Divide between the two pans and bake for 40-50 mins, until a skewer comes out clean. The small cake will be ready first. Cover with foil if the cakes are browning too much. Cool the cakes in their pans for 15 mins, then remove and cool completely on a wire rack.
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3
Repeat the previous step with the remaining butter, sugar, salt, eggs, flour, almonds and milk. Once the 4 cakes are cool, cover with cling wrap and chill overnight.
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4
For the icing, whisk together the cream cheese, sour cream and the 1/2 cup of powdered sugar. Whip half of the cream until it forms soft peaks and stir it into the cream cheese mixture. Puree half the blackberries, blueberries and raspberries and stir into the cream cheese mixture.
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5
Sandwich the cakes together with some of the icing. Transfer to a cake plate or stand, securing it in a place with a little more icing, then thinly coat it with the remaining icing. Secure with cake dowels. Chill for 30 mins.
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6
Whip the remaining cream until soft peaks form, while trickling in the 2 tbsp of powdered sugar. Use to coat the cake. Chill for 10 more mins, then decorate with the rose petals and the remaining berries. Chill until needed.
