Rose Rhubarb Layer Cake

g/4 long stalks rhubarb

eggs (large)

g/ ¾ cup unsalted butter (cubed)

cornflour/corn starch

g/ ¾ cup caster sugar/ granulated sugar

drop of pink colouring (optional)

Eggs (room temperature- 5 large)

Sugar-

Vanilla bean (seeds scraped out)

Flour-

Elderflower liqueur-

Simple syrup-1/4 cup (a solution of water and sugar in equal parts)

Rose water 2 drops

Mascarpone- 500 gr/ 2 cups

Whipping Cream- 250 ml/ 1 cup

Icing Sugar-

Vanilla -

Rose water-2-3 drops depending on the strength of rose water

Lemon thyme sprigs

Organic pink flowers

Rose petals