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Recipe: Watermelon and Strawberry Cake 

Watermelon and Strawberry Cake 

By Margarita Lee

Margarita Lee

Almond Dacquoise:

  • 4 Egg whites
  • 100g Icing sugar
  • 100g Ground almond
  • 100g Sugar

Method:

  1. Preheat oven at 180°C.
  2. Trace the outline of the cake mould on some parchment paper with a pen.
  3. In a large bowl, beat the egg whites until foamy. Add in sugar gradually and continue beating until stiff peaks form. Set aside.
  4. In a separate bowl, mix ground almond and icing sugar together.
  5. Fold the almond and icing sugar into the egg white mixture.
  6. Load mixture into a piping bag and pipe the mixture within the outline. Fill out the outline. 
  7. Bake for 20 minutes. 

 

Watermelon:

  • Slices of about 1.5 cm thick
  • 4 tbsp Rose water
  • 2 tbsp Sugar

Method: 

  1. Arrange the watermelon slices in a single layer on a wire rack. Sprinkle with rose water, and then sugar. 
  2. Let them macerate for 30 minutes, then pat dry with paper towels.

 

Rose-scented cream:

  • 250ml Mascarpone cheese
  • 150ml Whipping cream
  • 30g Caster sugar
  • 2 tbsp Rose water 
  • 1 tsp (5g) Gelatine
  • 1 tbsp Water

Method:

  1. Mix gelatine with water and allow it to bloom for a few minutes.
  2. Whisk mascarpone cheese with rose water with an electric mixer and set aside.
  3. Mix cream with sugar and whip until firm peaks form. 
  4. Combine the mascarpone cheese and cream together. 
  5. Heat the bloomed gelatine for 10 seconds in the microwave.
  6. Incorporate the gelatine mix into the cream mixture (do not over-mix).
Photo by Margarita Lee

Cake assembly: 

  1. Starting with the dacquoise layer, use a piping bag to add a layer of rose-scented cream.
  2. Add the watermelon slice.
  3. Add another layer of rose scented cream.
  4. Pipe another layer of dacquoise on top of the cream.
  5. Arrange strawberries on top of the last layer of cream.
  6. To decorate, sprinkle the dried rose petals and slivered pistachios.
  7. Refrigerate the cake and set for at least 3 hours.

 

Note: This recipe is suitable for a 6 inch cake tin.

 

Check out more of Margarita’s recipes on her FB @ Umummy Food

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