Birthday week in August! Four family members birthdays in one week, such a busy time… filled with cake, so it’s a good busy.
If anyone has been following on instagram you’d know it’s been a sad week as well. So cakey goodness and kiddy joy in birthdays are welcome at this time.
Onto the Watermelon Cake! This recipe was sent to me by a friend. It’s a cake made famous by Black Star Pastry in newtown. Its an incredibly light and delicious cake with crisp watermelon between layers of rose scented cream and almond dacquoise, topped with strawberries, pistachios and rose petals.
Of course when making it at home I tweaked the recipe a little to make it suit my tastes. I changed the toppings and reduced the rose as I found it very overpowering; I’m not a big fan of rose water.
STRAWBERRY AND WATERMELON CAKE
Serves 8 people
– 250g seedless watermelon , 1 cm slices
– 30-40ml rosewater
– 4 tbsp. caster sugar
– 40g almond meal
– 500g strawberries (about 2 punnets), halved
– 150g of blueberries
– Small handful of dried goji berries
– 2 tbsp flaked almonds
– 150g almond meal
– 150g pure icing sugar
– 5 egg whites
– 135g caster sugar
– 300ml thickened cream
– 30g caster sugar
– 1-2 tbsp rosewater
1. Preheat oven to 200C. Line a 30cm x 40cm baking tray with baking paper.
2. Combine almond meal in a bowl with icing sugar.
3. Whisk eggwhites in a stand mixer or an electric mixer until soft peaks form, then gradually add caster sugar and whisk until stiff peaks form.
4. Gently fold through almond mixture, spread on the prepared baking tray and bake for 10-15 minutes until golden. Set aside to cool on tray and then cut in half.
1. Arrange watermelon slices in a single layer on a wire rack.
2. Sprinkle with 1-2 tbsp. of rosewater (I didn’t add as much so the rose was not too overpowering, you can add to your preference) then scatter with 2 tbsp. sugar.
3. Stand to macerate (30 minutes), then pat dry with absorbent paper.
4. Arrange watermelon slices on one half of a 30cm x 40cm baking tray, filling all gaps with cut watermelon.
Rose scented cream
1. Whisk cream and sugar in an electric mixer until soft peaks form, gradually add rosewater and whisk until stiff peaks form (do not over-whisk).
1. Spread one-third of rose cream evenly over one half of dacquoise.
2. Scatter with half the almond meal then top with watermelon making sure any gaps are filled.
3. Scatter with more almond meal and spread over with half the remaining cream.
4. Top with the other almond dacquoise, spread with remaining cream and refrigerate until firm (1-2 hours) or overnight.
5. Combine strawberries, goji berries, rosewater and remaining sugar in a bowl and toss to combine. Set aside to macerate for 15 Minutes. Make sure goji berries are underneath the strawberries as the strawberries will release juices that will rehydrate the berries if you used dried ones like I did.
6. Arrange strawberries on top of the cake; gently push the strawberries into the cream.
7. Trim the edges of the cake and scatter with blueberries, goji berries and almond flakes.
8. Keep refrigerated until ready to serve.
If there is any left (unlikely!) It will only last in the fridge for 2 days. It wont be as nice so best to eat it fresh.