I want to share one of the most unusual deserts - a cake with natural roses.

Pastry: 250 gram butter, 250 gram powdered sugar, 5 eggs, 250 gram flour with baking powder.

Filling: 200 gram soft curd (not sour), 3/4 glass strawberry jam.
Decoration: 250 gram powdered sugar, 1 table spoon rose brandy, 2 natural roses, 1 white of egg, 4 table-spoons sugar.

Mix butter with powdered sugar and beat up it by using mixer. Beat up 3 eggs, add 4 table spoons flour and then add the rest of eggs and continue beating up and add the rest of flour. Divide the blend into two forms, make a small hollow in the middle of shortcake and bake it in oven for half hour. Cool shortcake in baking forms, and put them on paper. Put soft curd and strawberry jam on shortcake and cover with the second shortcake. Bolt powdered sugar, add rose brandy and 2-3 table spoon hot water to make a dense homogeneous blend. The blend put on the top shortcake. By using a little brush put whipped whites of eggs on rose