This is the place where I pick my favourite recipe and try it on. Sometimes I will change it a bit or change the ingredients according to the product availability here in Australia.
So, I've been a fan of Strawberry and Watermelon Cake from Black Star Pastry in Newtown and I am a bit excited when I found the recipe by Christoper The on Gourmet Traveller.
What you will need:
- 250 gm seedless watermelon, thinly and equally sliced
- 60 ml (1/4 cup) Rosewater (check out my DIY Rosewater)
- 4 tbsp Caster sugar
- 40 gm Almond meal
- 500 gm Strawberries, halved
- 12 seedless red grapes, halved
- 1 tbsp coarsely chopped pistachios
Almond Dacquoise
- 150gm almond, coarsely chopped
- 150gm Pure icing sugar, sieved
- 5 eggwhites
- 135gm caster sugar
Rose-scented Cream
- 300 ml thickened cream
- 30 mg caster sugar
- 2 tbsp rosewater
We will make the Almond dacquoise first.
Preheat oven to 180C.
Process almonds in a food processor until finely ground, then combine in a bowl with icing sugar.
Whisk eggwhites with electric mixer until soft peak form, then gradually add caster sugar and whisk until stiff peaks form.
Gently fold through almond mixture.
Spread the mixture into equal sized oven tray (I used 20cmx30cm) lined with baking paper.
Bake until golden (10-15 minutes). Set aside to cool
Note: Originally, the mixture suppose to be spread into a bigger oven tray (eg: 30cmx40cm) and then cut half lengthways to make sure you have equal quality of dacquoise. However, because I used smaller sized tray, thus thicker layer, I lower the heat and let them stay in the oven for a longer period of time (180C for 25-30) so in the end you will have crispier dacquoise.
Now, lets go to the watermelon.
arrange the slices in a single layer on a wire rack. Sprinkle them with 20ml of the rosewater and then scatter with 2 tbsp of sugar. Stand to macerate approximately for 30 minutes and them pat with paper towel.
While waiting for both to be ready, lets do the rose-scented cream.
Whisk cream and sugar with an electric mixer until soft peaks form, gradually add rosewater and whisk until stiff peaks forms.
Do not over whisk, keep an eye on the texture!
Check on the dacquoise, if they are cool enough, lets get stacking!
1. Place 1 dacquoise for the base
2. Spread 1/3 of the rose-scented cream
3. Scatter half of the almond meal
4. Put the watermelon on top and trim to fill any gaps
5. Scatter the other half of the almond meal
6. Followed by 1/3 of the rose-scented cream
7. Place the other piece of dacquoise and
8. Spread the remaining cream left.
9. Refrigerate until firm (1-2 hours)
Combine strawberries, remaining rosewater and sugar in a bowl, mix them together.
Set aside to macerate for 15 minutes.
Take out your cake and carefully place the strawberries and grapes.
Scatter the pistachios and then serve.
DONE!
Tip:
- Presentation wise, you could add dried flowers on top of the cake which you can find in David jones food halls.
- You could also trim the side of the cake, to give you a neater look.
- If you are making this cake for an event, freeze them for a couple of hours before the trip to the venue, so that you do not have to worry about this cake flop to the side.
That's it folks!
Until next time,
Tania xx
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