Ingredients (8 servings)

250 gm seedless watermelon, thinly

Almond dacquoise

sliced

150 gm almonds, coarsely

chopped

60 ml ( cup) rosewater

4 tbsp caster sugar

40 gm almond meal

5 eggwhites

500 gm strawberries

135 gm caster sugar

(about 2 punnets), halved

150 gm pure icing sugar,

sieved

Rose-scented cream

10 seedless red grapes, halved

300 ml thickened cream

1 tbsp slivered pistachios (see note)

30 gm caster sugar

1 tbsp dried rose petals (see note)

2 tbsp rosewater

Ingredients (16 servings)

500 gm seedless watermelon, thinly

Almond dacquoise

sliced

300 gm almonds, coarsely

chopped

120 ml (1/2 cup) rosewater

8 tbsp caster sugar

80 gm almond meal

10 eggwhites

1kg strawberries

270 gm caster sugar

(about 4 punnets), halved

300 gm pure icing sugar,

sieved

Rose-scented cream

20 seedless red grapes, halved

600 ml thickened cream

2 tbsp slivered pistachios (see note)

60 gm caster sugar

2 tbsp dried rose petals (see note)

4 tbsp rosewater

Almond dacquoise
1. Preheat oven to 200C. Process almonds in a food processor until finely ground,

then combine in a bowl with icing sugar.

2. Whisk eggwhites in an electric mixer until soft peaks form (3-4 minutes)
3. Gradually add caster sugar and whisk until stiff peaks form (1-2 minutes)
4. Gently fold through almond mixture, spread on a 30cm x 40cm oven tray lined

with baking paper and bake until golden (10-15 minutes)

5. Set aside to cool on tray, then cut Andrew in half lengthways.

Watermelon

1. Arrange watermelon slices in a single layer on a wire rack.

2. Sprinkle with 20ml rosewater, then scatter with 2 tbsp sugar
3. Stand to macerate (30 minutes), then pat dry with absorbent paper

Rose scented cream

1. Whisk cream and sugar in an electric mixer until soft peaks form, gradually

add rosewater and whisk until stiff peaks form (do not over-whisk).
Assembling cake
1. Spread one-third of rose cream evenly over one half of dacquoise, scatter with

half the almond meal, then top with watermelon, trimming to fill any gaps.
2. Scatter over remaining almond meal, spread over half remaining cream.
3. Top with remaining dacquoise, spread over remaining cream and refrigerate

until firm (1-2 hours).

4. Combine strawberries, remaining rosewater and remaining sugar in a bowl,

toss to combine and set aside to macerate (15 minutes).

5. Carefully arrange on top of cake, gently pushing into cream.

6. Trim edges of cake, scatter over grapes, pistachios and petals, and serve.