Layered crepe cake with watermelon and rose jam recipe

• 500 ml (17.6fl oz) whipping cream
• 2 tbsp icing sugar
• 1 tsp vanilla bean paste or natural vanilla extract
• 60 g (2.1oz) unsalted butter, plus extra for frying
• 300 g (10.6oz) plain flour
• 650 ml (22.9fl oz) milk
• 2 large eggs, lightly beaten
• 600 g (21.2oz) ripe watermelon flesh, chopped
• 400 g (14.1oz) caster sugar
• 1 lemon, juice only
• 1 small handful rose petals or rosewater, to taste
• 1 handful fresh raspberries
• 1 scattering yellow nasturtiums
• 1 scattering roses
• 1 scattering baby rocket leaves
• 1 scattering jasmine flowers

1. First, make the jam.
2. Place the watermelon in a bowl and sprinkle it with the sugar and lemon juice.
3. Cover and stand for at least 4 hours or overnight if possible.
4. Transfer the watermelon mixture to a heavy-based saucepan and bring to the boil over medium heat.
5. Reduce the heat to low and simmer, stirring regularly, for 1 hour.
6. Using a hand-held blender, process the mixture until as smooth or chunky as you desire.
7. When ready, the jam will be quite thin, but should resist sliding down a plate if you hold it upright.
8. Stir in the petals or rosewater and pour the hot jam into sterilised jars.
9. Refrigerate for up to 2 weeks.
10. Make the Chantilly cream.
11. Using an electric mixer, beat the cream, sugar and vanilla on high speed until soft peaks form.
12. Use it to fill or top the cake of your choice.
13. Make the crepe stack.
14. Melt the butter in a small saucepan over low heat, then set aside.
15. Place the flour, milk and beaten egg in a bowl and use a hand-held whisk to combine well.
16. Strain through a fine sieve into a pitcher, then stir in the melted butter.
17. Heat a 20cm crepe pan or non-stick frying pan over medium heat.
18. Add a little butter and, when foaming, add 6080ml batter or just enough to cover the base.
19. Immediately tilt the pan to coat the base with batter.
20. Cook for 1 minute or until the crepe is light golden on the edges, then turn and cook for another 30 seconds.
21. Remove from the pan and repeat with the remaining batter, stacking the crepes on a plate as you go, with a sheet of baking paper between each crepe.
22. Allow to cool.
23. To assemble the cake: place one crepe on a stand or serving plate and smear about 1 tablespoon of the jam over it, spreading it right to the edges.
24. Spread with a layer of chantilly cream.
25. Top with another crepe and repeat the process until all the crepes have been used.
26. When you get to the last crepe, spoon a few tablespoons of jam onto the centre, top with the remaining Chantilly cream and berries, and arrange the flowers and leaves on top.

icing sugar, vanilla bean paste, unsalted butter, flour, milk, eggs, caster sugar, lemon, handful rose petals, raspberries, yellow nasturtiums, scattering roses, rocket, scattering jasmine flowers

Taken from www.lovefood.com/guide/recipes/47697/layered-crpe-cake-with-watermelon-and-rose-jam-recipe (may not work)