vanilla & berry cake with rose water meringues – Tangleby Gardens
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.
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Cooking tools:
- Springform pan
- Cooling rack
- Sifter
- Offset spatula
- Hand mixer
- Bread knife
- Oven
- Baking sheet
- Parchment paper
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Spatula
- Skewer
- Kettle
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
- 150g butter — softened
- 3 cups icing sugar
- 2 teaspoons rose water
- 2–3 tablespoons hot water
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