Preheat the oven to 300 F or 150 C

Clean the bowl and the balloon whisk of the stand mixer with lemon juice or vinegar. 

Add the egg whites and cream of tartar in the bowl. Whisk until soft peaks are formed. 

Add the caster sugar gradually and let it whisk until stiff. Add the raspberry powder and whisk a couple of times to mix well. 

Pipe on to parchment on a baking sheet with a round tip. Reduce the heat to 250 F / 120 C. Bake for 30-40 mins depending on the size of the meringues. Let it cool in the oven. 

Do this 24 hrs in advance if you have time or just do it and let the petals dry for an hour. They should be ready to use when the cake is decorated. 

Paint the egg whites on the rose petals and sprinkle with sugar. Let them dry until needed. 

Heat the milk and saffron on low heat. Let it cool to room temperature. Preheat the oven to 350 F or 180 C. Grease and line the cake tins with parchment. 

Add the egg whites in a bowl and whip them until stiff using the whisk attachment of a stand mixer. In an another bowl, sift and mix baking powder and flour. 

In a bowl of the stand mixer add butter and sugar. Using the paddle attachment, cream the butter and sugar until pale and fluffy. 

Add and beat the egg yolks. Add the dry ingredients and alternating with saffron milk and orange blossom water.

Fold the egg whites into the mixture and fold the chopped pistachios into the batter. Divide the batter into 3 tins and bake for 30-35 minutes or check with a skewer to see if completely baked. 

Remove from the oven. Brush the tops of the cakes with honey either immediately out of the oven or after the cake is cooled. 

If you are applying after the cake is cooled. slightly heat the honey and brush it on top of the cakes using a pastry brush. 

In a bowl fitted with whisk attachment. Add cream and whisk till soft peaks form. Add cream cheese gradually and let it whisk until stiff peaks are formed. 

Add the rose water and whisk for a couple of seconds. Add the icing sugar and whisk until completely incorporated. Chill in the fridge until needed for frosting. 

On a cake board, add a dollop of frosting and place the bottom layer. Pipe a layer of frosting on the cake and smoothen using an offset spatula. 

Sprinkle bits of freeze dried raspberries and place the middle layer. Repeat for all layers.

Crumb coat the outside, i made mine sorta partially naked cake but you can frost it completely if you like. 

Place the meringues, pistachios bits, freeze dried raspberries, rose buds and crystallized rose petals.