Strawberry watermelon cake recipe
This original recipe is from https://vivecookingschool.com.au/recipes/strawberry-watermelon-cake-by-black-star-pastry/
INGREDIENTS FOR DACQUOISE*
120g Pure Icing Sugar
160g Natural Almond Meal
50g Caster Sugar
6 Fresh Egg Whites
METHOD FOR DACQUOISE
Preheat oven to 180C.
Using your collar trace 4 circles on silicon paper, spray tray with oil and attach paper.
Mix well in a bowl the pure icing sugar and the natural almond meal.
This is called the “Tant Pour Tant”.
Separate the egg whites from the yolks.
Add a pinch of salt to the whites and whisk in a mixer, slowly at first, then on high speed.
Stop when the meringue is at soft peak.
Gradually add the caster sugar and mix until firm peaks.
Fold the tant pour tant into the meringue and load into piping bag.
Pipe circles 1 cm high.
Bake until done, but still moist and chewy.
WATERMELON LAYERS
Prepare your watermelon by slicing a 12mm disc.**
Douse with 2 tbs rosewater and 1 tbs caster sugar.
Let macerate for 15 min before patting well with the kitchen paper.
INGREDIENTS FOR ROSE SCENTED CREAM
1 Litre thick cream
65g caster sugar
2 tsp powdered gelatin
2 tbs water
2 tbs Rose water
METHOD FOR ROSE SCENTED CREAM
Mix gelatine with water in a heat proof bowl and stir well. Allow to bloom.
Mix cream with sugar and whip until firm peaks, stop before the cream goes grainy.
Gently heat bloomed gelatine until melted, but not too hot. Add Rose water and stir.
Turn mixer onto high speed and incorporate gelatine mix for 15 seconds.
Load into piping bag.
INGREDIENTS FOR CAKE DECOR
2 punnets of strawberries
100g of red grapes
1 tbs of rose water
10g of dry rose petals
1 tbs slivered pistachios
METHOD FOR CAKE DECOR
Cut strawberries in quarter and place in a bowl.
Cut grapes in quarter and place in a separate bowl.
Add half a tbs of rose water in each strawberries and grapes bowls, and mix well.
Have the dry rose petals and the slivered pistachio ready.
BUILDING UP THE CAKE****
Put baking sheet into the cake pan for easier removing.
Start with the Dacquoise layer.
Using a piping bag, create a layer of rose scented cream.
Add the watermelon slice.
Create another layer of rose scented cream.
Place another layer of dacquoise on top of the cream.
Create a layer of rose scented cream (thinner this time).
Put the cake in the fridge for at least 3 hours.
Add strawberries and grapes on top of the last layer of cream.
Brush the glaze on top of the fruits
Sprinkle the dry rose petals and slivered pistachios.
ET VOILA!
COOKING TIPS
*What is a Dacquoise? It’s an almond and hazelnut meringue.
**Check out the video above, this should help you understand how to cut the watermelon.
****Use a round cake frame, ensuring it fits the size of the dacquoise and the watermelon slice.
Another good tutorial:
Dacquoise notes
- rây bột cho icing sugar và almond meal
- - Trứng phải tươi và nhiệt độ phòng
- - Đánh trứng ở tốc độ vừa phải
- - Sau khi soft peak thì bđầu cho đường vào
- - Cho đường từ từ, và tiếp tục đánh cho tới firm
- - Kiểm tra đường đã tan hết và trứng ko bị đánh quá
- - Sau đó đổ từ tư hỗn hợp almond meal + icing sugar vào tô trứng, folding nhẹ nhàng, trộn từ dưới múc lên để tránh bị xẹp trứng
- - Sau đo cho hỗn hợp vào túi bắt kem, chú ý ko bóp chặt quá
- - Cắt 1 đầu ở bắt kem to bằng 1 đốt ngon tay để kem dễ dàng chảy ra ko bị ép chặt quá
- - Chuẩn bị khuôn: vẽ 1 vòng tròn lên giấy nến, lật lại để cbi đổ bột vào mặt kia, tránh bị dính mực
- - Sau đo dùng bắt kem bóp theo hình trôn ốc từ trong ra ngoài, trong luc bóp chú ý khoảng cách khoảng 2 đốt ngón tay để tránh bột bị ép, ideal là bột rơi xuống tự nhiên
- - Lò cbi ở nhiệt độ 180 độ
- - Nướng khoảng 15p
Mục đích chính:
- đường tan hết
- - Trứng phải firm và ko bị over mixing
- - Trộn dùng folding
- - Bắt kem tránh ép hỗn hợp
