Mini trifles with rose water and cardamom cream

Ingredients:

Almond Orange Blossom Cake

• 2 cups almond flour
• 1.5 cups premium flour
• 1 teaspoon coarse salt
• 3 tbsp. sugar
• 330 g softened unsalted butter
• 6 large eggs
• 1 teaspoon almond extract
• 3/4 tsp. orange blossom water
• Zest of half a lemon

Berries in rose water

• 2 cups blackberries
• 2 cups strawberries, hulled and quartered
• 1 cup blueberries
• 1 cup raspberries
• 2 tablespoons of sugar
• A little rose water
• Zest of 1 lemon

Cream with cardamom

• 3 cups heavy cream
• 1 cup whole milk Greek yogurt
• 1 teaspoon ground cardamom
• 220 g candied rose petals
• 220 g of roasted unsalted pistachios

Preparation:

1. Preheat oven to 350°F (175°C). Spray a 9 x 13-inch baking pan with cooking spray and line the bottom with parchment paper.
2. Almond Orange Blossom Cake:
   
   In a medium bowl, combine the almond flour, all-purpose flour, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about a few minutes. Add the eggs one at a time, mixing thoroughly after each addition. Add the almond extract, orange blossom water, and lemon zest. Mixing on low speed, add the dry ingredients and knead until smooth.
3. Pour the batter into the prepared pan and bake until the top is golden brown and a toothpick inserted into the center comes out clean. Start checking for doneness after 55 minutes. Let cool on the baking sheet for 10 minutes, then remove to a wire rack and let cool completely.
4. Berries in rose water:
   
   In a medium bowl, combine the blackberries, strawberries, blueberries, raspberries, sugar, rose water, and lemon zest. Mix well and lightly crush the berries with the back of a wooden spoon or spatula to release the juices. Cover with plastic wrap and let sit for 30 minutes to 4 hours.
5. Cream with cardamom:
   
   In a large bowl, beat the cream with a whisk or mixer until stiff peaks form. Stir in the Greek yogurt and cardamom until fully incorporated. Set aside.
6. Cut the cake into 2cm cubes. Divide half the whipped cream among 12 12-ounce glasses. Arrange half the fruit on top. Then layer the cake, 8-10 cubes per serving. Finally, spread the remaining fruit over the cake and top with whipped cream. Using the sharp edge of an offset spatula, run it along the top of the whipped cream until it's flush with the rim of the glass. Garnish with candied rose petals and toasted pistachios, if desired. Serve!