Raspberry Rose Sauce
Preheat the oven to 350°F and grease three 8-inch round cake pans with butter. Sprinkle 2 tablespoons of breadcrumbs into each pan, then tap and turn the pan, allowing the breadcrumbs to naturally stick to the butter. Discard any extra loose breadcrumbs and place the pans in the fridge to chill.
Raspberry Rose Sauce
170g granulated sugar
40g cornstarch
800g frozen raspberries
10g rosewater
Preheat the oven to 180°C and grease three 20 cm round cake pans with butter. Sprinkle 15 g of breadcrumbs into each pan, then tap and turn the pan, allowing the breadcrumbs to naturally stick to the butter. Discard any extra loose breadcrumbs and place the pans in the fridge to chill.