Rose, Pistachio and Peach Cake

INGREDIENTS
CAKE LAYERS:
250 g flour
2 and ½ tsp of baking powder
1 pinch of salt
350 g of sugar
120 ml of sunflower oil
4 eggs
200 ml milk
1 and ½ tsp vanilla extract
1 drops of pink paste coloring (optional)
CREAM FILLING:
100 g of icing sugar
175 g fresh cream cheese (phyladelphia type)
250 g mascarpone cheese
250 g of cold whipping cream (at least 30% fat)
1 tsp vanilla extract

1 tsp edible rose extract
1 drop of pink paste coloring (optional)
1 small can of peach in syrup (240 g)
GLAZE:
200 g of icing sugar
2 Tbsp water
1 Tbsp edible rose extract
1 drop of pink paste coloring (optional)

DECORATION:

150 g chopped natural pistachio
2 or 3 fresh rosebuds

INSTRUCTIONS

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