Valentine's Day Wine Pairing

In a saucepan add the sugar and cornstarch, and mix to combine until lump free. Add the raspberries and stir to coat the raspberries in the sugar. Place over medium heat and bring to a simmer. As the raspberries thaw, keep stirring to ensure they heat evenly. Bring to a boil and stir constantly while boiling for 2 minutes; the sauce will be transparent and deeply red, and all the berries will have broken down. Remove from heat and stir in the rosewater. Using a spoon, press the sauce through a fine mesh strainer and into a bowl to remove most of the raspberry seeds. Cover with plastic wrap pressed directly on the surface of the sauce, and let cool in the fridge.

Preheat the oven to 350°F and grease three 8-inch round cake pans with butter. Sprinkle 2 tablespoons of breadcrumbs into each pan, then tap and turn the pan, allowing the breadcrumbs to naturally stick to the butter. Discard any extra loose breadcrumbs and place the pans in the fridge to chill.

In the bowl of a stand mixer with the whisk attachment, beat the eggs on medium speed for 3 minutes, until frothy and a creamy color. Stop the mixer and sprinkle the sugar evenly over the surface of the whipped eggs. Start whisking again, slowly and increasing the speed to high and continue for 10 minutes, until the egg mixture is extremely fluffy and tripled in volume.

In a small mixing bowl, whisk together the baking powder and the flour to remove any lumps.

With the mixer running on the slowest speed, sprinkle 20-25 g of the flour mixture over the surface of the eggs, allow it to stir into the eggs and incorporate. Repeat with the remaining flour. The batter is ready when all the flour is fully incorporated and the batter is streak free.

Remove the cake pans from the fridge and divide the batter evenly between them. Spread using an offset spatula to ensure the top of the batter is smooth and even in the pan. The batter is very shallow in the pan, making even and flat, thin layers of cake. Place in the center of the preheated oven. Bake for 20 to 25 minutes, until a toothpick inserted comes out clean and only a few crumbs are attached, and the cakes are golden brown. As soon as the cakes come out of the oven, run a knife around the outside to loosen. Invert the cakes onto a wire rack, bottom side up. Spread each cake evenly with 1/4 cup of the raspberry sauce, enough to cover the surface evenly. Allow the cakes to cool completely and the raspberry sauce to soak in.

In the mixing bowl of a stand mixer with the whisk attachment, beat the cream cheese and icing sugar on high speed, until it is light and fluffy, about 2 minutes. Stop the mixer, scrape down the bowl with a spatula, and pour in the cream. Turn the mixer on to medium speed and whisk until the cream is thick and has set, about 2 minutes. Do not overwhip or the cream will separate. Set aside.

To assemble, place the first layer on a serving platter and spread with half the remaining raspberry sauce, then top with 1/4 of the cream mixture, spreading it evenly over the raspberry sauce with an offset spatula. Add the next cake layer, then add remaining raspberry sauce, then cream. Finishing with the top of the cake, add a dollop of cream and spread it evenly. Using the offset spatula, run it around the outside of the cake, evening out any cream or raspberry sauce that has oozed between the layers, yet allowing the layers to still be visible. Place in the fridge to set for at least 2 hours.

Garnish with fresh raspberries and rose petals, or sugar- crusted rosemary sprigs for a festive touch.

The cake will store in an airtight container in the fridge for up to 5 days.