Prepare frosted rose petals the day before: Separate petals, spread sugar on a plate.

Paint petals with egg white.

Sprinkle with sugar, remove excess with tweezers.

Dry on parchment paper for a day.

Preheat oven to 180°C (350°F).

Butter and line two 8-inch cake tins with parchment paper.

Beat sugar and softened butter until pale and fluffy.

Beat in egg yolks.

Sift flour and baking powder over mixture.

Fold in gently, then fold in almonds and almond extract.

Stop folding when flour traces disappear.

Whisk egg whites until they hold their shape.

Fold in a third of egg whites into batter.

Repeat with remaining egg whites, being careful not to overmix.

Lightly fold in raspberries.

Divide batter between tins and level with a knife.

Bake for 30-35 minutes.

Cool in tins for 5 minutes, then turn out onto a cooling rack.

Set one cake on a plate.

Spoon clotted cream on top.

Scatter raspberries over cream.

Place other cake layer on top.

Mix icing sugar with water until smooth.

Drizzle icing over the cake.

Scatter frosted rose petals on top, dust with icing sugar, and serve.