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Strawberry and Watermelon Cake

Channel the vibrant flavors of summer with this stunning Strawberry Watermelon Cake, inspired by the iconic creation of Black Star Pastry. Layers of delicate almond dacquoise embrace juicy watermelon slices and a fragrant rose-scented cream. Topped with fresh strawberries, pistachios, and a touch of elegance, this cake is a feast for the eyes and the palate.
5 from 1 vote
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Course Dessert
Cuisine Australian
Servings 8

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 (heavy 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
 

Prepare Dacquoise

  • Preheat your oven to 180°C (350°F).
  • Beat egg whites until foamy, gradually adding sugar until firm peaks form.
  • In a separate bowl, mix ground almonds and icing sugar, then fold into the beaten egg whites until the mixture has a lava-like consistency.
  • Spread the mixture on a lined baking tray or pipe the desired shape using a piping bag and nozzle and bake for 15 minutes.

Prepare Watermelon

  • Slice watermelon into 1.2 cm thick pieces to fit your mould.
  • Soak both sides with rose water and sugar, letting them macerate for at least 15 minutes then pat dry with a kitchen towel.

Make Rose-Scented Cream

  • Mix gelatine with water and let bloom for a few minutes.
  • Whip cream with sugar until firm peaks form.
  • Heat the bloomed gelatine in the microwave for 30 seconds, stir in rose water, and gently fold into the whipped cream then transfer to a piping bag.

Assemble the Cake

  • Assemble the cake using in the following order: start with a layer of dacquoise. Pipe a layer of rose-scented cream, add a watermelon slice, then pipe another layer of cream. Top with another layer of dacquoise, spread a thin layer of cream on top
  • Garnish the top with chopped strawberries, glaze, dry rose petals, and slivered pistachios
  • Refrigerate and let set for at least 3 hours before serving.
Keyword Cake, Pistachio, Rose Water, Strawberry, Watermelon

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