In a large bowl crack the eggs with some sugar and oil. Start mixing them with an electric mixer till it becomes light and fluffy.
Add flour, salt, baking soda and baking powder to the batter and fold it together. Add the milk and rose syrup and incorporate them in the end
Transfer them into a non-stick springform pan and bake it into a preheated 180 degree oven for 35 minutes
While the cake is baking, prepare the buttercream frosting by whipping soft butter in a bowl, add powdered sugar to the butter and incorporate them with a blender to a frosting.
Add rose syrup to the frosting as flavouring and colour and mix it together with a blender.
Spread the frosting over the cakes and top it with some leon wedges, blueberries, mint leaves and dried rose petals.
The toppings for the cake are optional and can also be replaced with some other combination of fruits that can be citrusy as well.