vanilla & berry cake with rose water meringues




Prep Time


Cook Time

A fun cake that tastes as spectacular as it looks. You can use any fresh berries in the filling — raspberries, blueberries, boysenberries and strawberries are all good.



For the vanilla & berry cake with rose water meringues

  • 230g butter — softened
  • 250g sugar
  • 2 eggs
  • 125g light sour cream
  • 2 teaspoons vanilla extract
  • 200g flour
  • 2 teaspoons baking powder
  • 70g ground almonds
  • Extra berries, edible petals and leaves, to garnish


  • 2 egg whites
  • A pinch of salt
  • 1⁄2 cup caster sugar
  • 1 teaspoon rose water
  • Pink food colouring
  • Edible dried rose petals, to garnish


  • 250ml cream
  • 1 teaspoon caster sugar
  • 1 teaspoon vanilla extract
  • 1 cup fresh berries
  • 150g butter — softened
  • 3 cups icing sugar
  • 2 teaspoons rose water
  • 2–3 tablespoons hot water


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.