Turkish Esphan Cake

Ingredients

• 1Basic vanilla sponge (see recipe), 8-inch
• 1/2 cupVanilla soaking syrup (see recipe)
• 3/4 cupLitchi crush
• 1/2 cupRaspberry compote
• 2 cupsWhipped cream
• 1 tbspGulab jal (rose water)
• a fewRose petals (garnish)

Method

1. 1

   Stir gulab jal into the whipped cream — start with 1 tsp and taste.

2. 2

   Slice the vanilla sponge into 3 layers.

3. 3

   Soak each layer with syrup. Spread rose cream + litchi crush + raspberry compote between each. Stack.

4. 4

   Crumb-coat, chill, and apply a final smooth coat of rose cream.

5. 5

   Garnish with fresh rose petals and a few whole litchis.