vanilla & berry cake with rose water meringues

Method

For the vanilla & berry cake with rose water meringues

• To make the Rose Water Meringues, preheat the oven to 120°C (100°C fan bake). Line a baking tray with baking paper.
• Beat the egg whites and salt until soft peaks form.
• Slowly add the sugar a tablespoon at a time, beating between additions until the mixture is thick and glossy.
• Add the rose water, then stir in the food colouring one drop at a time, until you reach your desired colour.
• Drop heaped teaspoons of meringue onto the prepared tray. Sprinkle with the rose petals.
• Bake for 1 1⁄4 hours. Turn off the oven and allow the meringues to cool in the oven with the door slightly ajar.
• To make the cake, preheat the oven to 170°C (150°C fan bake). Line a 23cm-diameter round springform cake tin with baking paper.
• Cream the butter and sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition. Beat in the sour cream and vanilla.
• Fold in the sifted flour and baking powder, then the ground almonds.
• Transfer to the prepared cake tin and smooth the top. Bake for 45 minutes or until the cake is risen and a skewer comes out clean.
• Cool in the tin for 10 minutes before turning out onto a rack to cool completely. Cut horizontally into 2 layers.
• To make the Cream & Berry Filling, whip the cream, sugar and vanilla.
• Sandwich the cake layers together with the whipped cream and berries.
• To make the Rose Water Frosting, beat the butter until light and fluffy.
• Gradually add the icing sugar, a cup at a time, beating well between each addition.
• Add the rose water and enough hot water to make a smooth, spreadable frosting.
• Smooth a thin layer of Rose Water Frosting over the top of the cake to ensure there are no crumbs, then cover with a final layer.
• Top the cake with the meringues and garnish with extra berries, edible petals and leaves.