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