Strawberry and watermelon cake with Vanilla cream (Nico Moretto)

Almond dacquoise

• 250 g caster sugar
• 190 g almonds
• 5 egg whites

Watermelon layer

• ¼ watermelon, cut into slices and rind removed (approx. 5 mm thickness)
• 1 tbsp caster sugar

Vanilla cream

• 600 g pouring (whipping) cream
• 60 g caster sugar
• 3 tsp natural vanilla extract

Assembly

• 500 g strawberries, cut into halves, to decorate
• 2 tsp sugar
• pistachios, roughly chopped, to decorate
• rose petals, dried (optional)