The Strawberry Watermelon Cake from Black Star Pastry is my all time favourite cake. I tried it once when they came to Singapore for The Great Food Festival in 2017 and it has been on my mind ever since. On and off I would have cravings for it, but never quite knew where to get them in tiny little Singapore.
So I decided to bake one myself.
The results blew my mind. Pretty decent for a first timer, and helluva impressive. Thought I should share the recipe with some tips so that you guys can make one yourself too!
Recipe from Her World (http://www.herworld.com/solutions/recipes/recipe-learn-how-make-famous-strawberry-watermelon-cake-sydneys-black-star-pastry), reproduced in whole here:Serves 12
For the almond dacquoise:
150g almonds, coarsely chopped
150g pure icing sugar, sieved
5 egg whites
135g caster sugar
For the rose-scented cream:
300ml thickened cream
30g caster sugar
2 tbsp rosewater
250g seedless watermelon, thinly sliced
4 tbsp caster sugar
40g almond meal
500g strawberries, halved
10 seedless red grapes, halved
1 tbsp slivered pistachios*
1 tbsp dried rose petals*
*Available at Phoon Huat stores including #02-01 Buona Vista MRT Station (6776-0153)
- To make the almond dacquoise, preheat oven to 200C. Pulse almonds in a food processor until finely ground, then combine in a bowl with icing sugar.
- In another clean mixing bowl, whisk egg whites with an electric mixer until soft peaks form, about 3-4min. Next, gradually add caster sugar and continue whisking until stiff peaks form, for 1-2min. Gently fold the almond-icing sugar mixture into the egg whites.
- Line a 30cm x 40cm tray with baking paper, and spread the almond dacquoise mixture evenly. Bake for 10-15min until golden. Set aside to cool on the tray, then cut in half lengthwise. Leave it to rest for at least 4h, or overnight.
- Arrange watermelon slices in a single layer on a wire rack. Sprinkle with 20ml rosewater, then sprinkle with 2 tbsp sugar. Let it soak for 30min, then pat dry with kitchen towels.
- For the rose-scented cream, whisk cream and sugar in an electric mixer until soft peaks forum. Gradually add rosewater and whisk until you have stiff peaks. Do not over-whisk.
- Spread 1/3 of rose-scented cream evenly over half the dacquoise. Sprinkle with half the almond meal, and layer watermelon over the dacquoise, You might need to trim some of the watermelon slices to fill the gaps.
- Sprinkle the remaining almond meal over the watermelon. Spread half of the remaining rose cream. Layer with the rest of the dacquoise and rose cream. Refrigerate until firm, about 1-2 hours.
- Combine strawberries with the remaining 20ml rosewater and 2tbsp sugar in a bowl. Toss to combine and set aside for 15min. Carefully arrange the strawberries onto the cake, gently pushing into the cream. Trim the edges of the cake, scatter it with grapes, pistachios and rose petals. Serve.
- The recipe at best serves only 8.
- The almond dacquoise was way too sweet. Try cutting down the amount of sugar incorporated.
- Let your watermelon dry out for as long as possible. Mine wasn’t dry enough and after I assembled the cake, water started to seep into the cream and almond dacquoise. Had a super soggy cake base as a result. 😦
- HerWorld said that the rosewater, silvered pistachios and rose petals could be found at Phoon Huat. I found none of those and thus had to improvise.
- For rosewater, Phoon Huat sells rose flavoured water for $13 a bottle which you would need to dilute generously with plain water, about 1 part to 8 parts of water.
- For silvered pistachios, you can actually get those small packet pistachios from the supermarket and finely chop them.
- For rose petals, head to your nearest TCM shop. Besides getting yourself a liang cha to drink, ask for rose buds (the kind that you can make tea with). It costs only $2.50 for a huge tub. Back at home, chop off the stems and separate the petals.
I wish you fun and may your cake turn out great. Happy baking!