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Strawberry and Watermelon Cake

  • Author: Mai

Description

Recipe for for Strawberry Watermelon Cake inspired by Black Star Pastry


Scale

Ingredients

Almond Dacquoise:

  • 4 egg whites
  • 120 g icing sugar
  • 120 g ground almond
  • 100 g sugar

Watermelon:

  • Slices of about 1.2 cm thick
  • Rosewater
  • Sugar

Rose-scented cream:

  • 600 ml double cream
  • 60 g sugar
  • 2 tbsp rose water
  • 1 tsp (5g) gelatine
  • 1 tbsp water

Toppings:

  • 400 g strawberries
  • 1 tbsp slivered pistachios
  • 1 tbsp dried rose petals

Glaze:

  • 2 tbsp strawberry jam
  • 1/4 cup water

Instructions

Almond Dacquoise:

  1. Preheat oven at 180°C
  2. Beat egg whites and gradually add sugar until you get firm peaks
  3. In a separate bowl, mix ground almond and icing sugar together
  4. Fold almond and icing sugar into the egg white mix until you get a lava-like consistency
  5. Load mixture into a piping bag / or using a spatula spread mixture on a lined baking tray
  6. Bake for 15 minutes 

Watermelon:

  1. Slice watermelon to 1.2cm thickness in the shape of your mould
  2. Add rose water and sugar on both sides and leave to macerate for at least 15 minutes
  3. Once done, pat with kitchen towel to dry it up

Rose-scented cream:

  1. Mix gelatine with water and allow it to bloom for a few minutes
  2. Mix cream with sugar and whip until firm peaks
  3. Heat bloomed gelatine for 30 seconds in the microwave
  4. Add Rose water and stir
  5. Incorporate gelatine mix into cream for 15 seconds (don’t overwhip the cream and let it go grainy)
  6. Load into piping bag

Assembly

  1. Start with the dacquoise layer
  2. Using a piping bag, add a layer of rose scented cream
  3. Add the watermelon slice
  4. Add another layer of rose scented cream.
  5. Place another layer of dacquoise on top of the cream
  6. Spread a thin layer of rose scented cream sing a spatula
  7. Add chopped strawberries on top of the last layer of cream
  8. Brush the glaze on top of the strawberries
  9. Sprinkle the dry rose petals and slivered pistachios.
  10. Let cake refrigerate and set for at least 3 hours