INGREDIENTS
4
Eggs
1
small can Peach in syrup
2 1/2 tsp
Baking powder
250 g
Flour
300 g
Icing sugar
3
drops Pink paste coloring
1 pinch
Salt
350 g
Sugar
2 1/2 tsp
Vanilla
120 milliliters
Sunflower oil
150 g
Pistachio, natural
175 g
Cream cheese, fresh
250 g
Mascarpone cheese
200 milliliters
Milk
250 g
Whipping cream
4 tsp
Edible rose extract
2 tbsp
Water
2
Or 3 fresh rosebuds