Method
Cake (2 x 20cm tins): Beat 250g butter and 250g caster sugar until pale. Beat in 4 eggs one at a time with a tbsp of 250g sifted SR flour. Fold in remaining flour, 1 tsp vanilla, pinch salt, add milk if too stiff. Bake 25 mins at 180C. Poach 500g rhubarb in 2 tbsp water, 100g sugar, 15g butter for 20 mins until tender. Crystalise gorse flowers: coat in egg white and water mix, toss in caster sugar, dry 2 hrs in coolest oven. Filling: beat 250g softened butter, add 280g cream cheese, 250g mascarpone, 1 tsp vanilla, 200g icing sugar. Assemble with rhubarb filling and gorse flower decoration.