Pre-heat the oven to 180'C.
Whisk the egg whites and the caster sugar until you obtain stiff, glossy peaks. For best results, please ensure that your mixing bowl is absolutely pristine before whisking the egg whites.
Run a whisk through the ground almond to break up any lumps, then fold them through the egg whites in three batches.
When the mix is thoroughly combined, place in a piping bag. Pipe out three evenly sized layers of the dacquoise batter on baking sheets lined with baking paper. Each layer should be about 1cm thick in order to bake evenly.
Place in the oven, and bake for about 15 minutes, or until the biscuit feels crisp and dry to the touch. Set aside until needed.
Do not defrost the frozen raspberries! Keep them in the freezer until needed.
Chop the white chocolate into small pieces, if necessary.
Bring 150ml double cream to a boil. Remove from the heat, and add the white chocolate. DO not stir! Leave to rest and cool down for about three minutes before stirring the mix together into a smooth and glossy ganache. Transfer to a clean bowl, and leave to cool down to room temperature.
Combine the rose water and the rest of the double cream, and whisk to soft peaks. Gently fold in the frozen raspberries, and keep chilled until needed.
When the ganache has come to room temperature, fold in the whipped cream, and place in a piping bag.
Cover one layer of dacquoise with the raspberry-rose cream. Cover with a second layer of biscuit, more cream, and a final layer of biscuit.
To garnish, pipe out a ring of cream and place a few fresh raspberries on the cream.
Refrigerate the cakes until needed. The frozen raspberries will render some juice as they defrost, so make sure that they are resting on a plate.
«The ground almond can be replaced with any ground nut of your choice, such as hazelnuts.»