Emile Henry French Butter Cake with Rose Chantilly Cream Recipe by Katherine Burns (@rue.dauphine.pa

Ingredients

• 1 cup sugar
• 1 1/2 cups flour
• 2 teaspoons baking powder
• Pinch of salt
• 1 cup creme fraiche (room temperature)
• 3 eggs (room temperature eggs)
• 1 vanilla bean - seeds scraped
• 1/2 teaspoon vanilla extract
• 1/2 cup salted better (melted and cooled)
• 1/3 cup water
• 1/3 cup sugar
• 1 cups whipping cream
• 3/4 teaspoon rose water extract
• 1/4 teaspoon vanilla extract
• 6 heaping tablespoons powdered sugar
• Raspberries for garnish and serving (1 cup)