Creamed cottage cheese cake with rose-flavoured meringue icing

Oven temperature:180 °C
1. Preheat the oven and grease a 30cm ring
tin with butter or non-stick cooking spray.

2. Sift the flour into a mixing bowl and leave
aside. Cream the butter, cottage cheese,
castor sugar and vanilla essence until light
and creamy.

3. Beat in the eggs one by one and beat
thoroughly after each addition. Sift the flour
into the mixture and fold it in with a large,
metal spoon. Transfer the batter into the
ring tin and bake for about 1 ½ hours or
until done when tested with a skewer.

4. Prepare the icing: Pour the castor sugar
and water into a saucepan and heat
over a low heat until the sugar has
dissolved. Bring to the boil and cook,
without stirring, until it reaches 120 °C on
a sugar thermometer.

5. In the meantime, beat the egg whites
until stiff, preferably with an electric
beater. Gradually pour in the warm syrup,
beating continuously. Remember to let the
syrup run directly onto the egg white,
to prevent it from sticking to the sides of
the mixing bowl.

6. Continue beating until the meringue
is completely cool (this will take about
5 minutes).Add the rose water. Tip:The
icing can be made the day before and kept
in the fridge until needed.

7. Turn out the cake and ice it. Scatter torn
or sugared rose petals on top.