vanilla & berry cake with rose water meringues – Tangleby Gardens

Ingredients

• 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
• --- ROSE WATER FROSTING ---
• 150g butter — softened
• 3 cups icing sugar
• 2 teaspoons rose water
• 2–3 tablespoons hot water