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1
Preheat the oven to 180u00b0C fan bake. Grease and line 1 x 26cm cake tin and 1 x 18cm cake tin with baking paper. In the bowl of an electric mixer, cream the butter and sugar until pale, light and fluffy. Add the vanilla and then the eggs, one at a time, beating until combined between each addition.
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2
Sift in the flour, baking powder and salt. Mix them in, along with the ground almonds and yogurt. Stop your electric mixer once all the ingredients are combined, do not over mix. Evenly divide the batter between the two tins and dot in the chocolate and raspberries, pressing them down lightly with a spoon.
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3
Bake for approximately 30 minutes or until golden in colour, springy to the touch and a skewer inserted in the centre comes out clean. Allow the cakes to cool for around 10 minutes before turning onto a cooling rack.
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4
Meanwhile, make the cream cheese icing. In the bowl of an electric mixer, beat the cream cheese until smooth, and continue to add the remaining ingredients.
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5
Once the cakes are completely cool, spread a layer of icing onto the big cake, and place the smaller on top. Apply a neat coating of icing to the top layer of the cake, and down the sides of both layers if desired. Decorate with some fresh or freeze-dried raspberries, fresh rose buds and dried rose petals.
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6
Refrigerate in an airtight container for up to 3 days.
