Prep time: 30 minutes

Cooking time: 140 minutes

Total time: 170 minutes

Ingredients

• 1/4 cut of watermelon
• 2 tbsp rosewater
• 2 tbsp of sugar
• 150g almond meal
• 150g icing sugar
• 5 egg whites
• 150g sugar
• 500ml thickened cream
• 100g icing sugar
• 25ml water
• 1 tbsp of rosewater
• 250g of strawberry, halved
• 20g of chopped pistachios
• Handful of dried roses

Instructions

1. Cut the watermelon so that it fits into a 22cm cake mould.
2. Drizzle two tablespoons of rosewater and sugar on the watermelon and set it aside with a strainer underneath to collect excess water from the watermelon.
3. Combine the almond meal and 150g of icing sugar in a bowl.
4. Pour the almond dacquoise mixture into two cake pans and bake in the oven for 20 minutes at 200 180 degrees celsius.
5. In a separate bowl, beat the egg whites with 150g of sugar until stiff peaks form.
6. Fold in the almond meal into the egg whites until it is all combined.
7. In a separate bowl, beat the thickened cream with 100g of sugar. Combine the water with the gelatine and add it to the cream mixture and continue beating until stiff peaks form.
8. To assemble the cake, use the first dacquoise as the cake base.
9. Spread the cream on top, and then add the watermelon.
10. Spread another layer of cream on top of the watermelon, then add the second layer of dacquoise.
11. Top the dacquoise with a final layer of cream and the strawberries.
12. Chill the cake in the fridge to set for at least two hours.
13. Remove the cake from the fridge and sprinkle pistachio and rose petals on top.