BUY DRIED ROSE PETALS RECIPES

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STRAWBERRY AND WATERMELON CAKE RECIPE ... - GOURMET TRAVE…



Strawberry and watermelon cake recipe ... - Gourmet Trave… image

The iconic cake from Black Star Pastry with layers of dacquoise, watermelon and rose-scented cream.

Categories     Dessert

Total Time 1 hours

Prep Time 45 minutes

Cook Time 15 minutes

Yield Serves 8

Number Of Ingredients 15

250 gm seedless watermelon, thinly sliced
60 ml rosewater (¼ cup)
4 tbsp caster sugar
40 gm almond meal
500 gm strawberries (about 2 punnets), halved
10 seedless red grapes, halved
1 tbsp slivered pistachios (see note)
1 tbsp dried rose petals (see note)
150 gm almonds, coarsely chopped
150 gm pure icing sugar, sieved
5 eggwhites
135 gm caster sugar
300 ml thickened cream
30 gm caster sugar
2 tbsp rosewater

Steps:

  • For almond dacquoise, preheat oven to 200C. Process almonds in a food processor until finely ground, then combine in a bowl with icing sugar. Whisk eggwhites in an electric mixer until soft peaks form (3-4 minutes), then gradually add caster sugar and whisk until stiff peaks form (1-2 minutes). Gently fold through almond mixture, spread on a 30cm x 40cm oven tray lined with baking paper and bake until golden (10-15 minutes). Set aside to cool on tray, then cut in half lengthways.
  • Arrange watermelon slices in a single layer on a wire rack. Sprinkle with 20ml rosewater, then scatter with 2 tbsp sugar. Stand to macerate (30 minutes), then pat dry with absorbent paper.
  • Meanwhile, for rose-scented cream, 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).
  • Spread one-third of rose cream evenly over one half of dacquoise, scatter with half the almond meal, then top with watermelon, trimming to fill any gaps. Scatter over remaining almond meal, spread over half remaining cream. Top with remaining dacquoise, spread over remaining cream and refrigerate until firm (1-2 hours).
  • Combine strawberries, remaining rosewater and remaining sugar in a bowl, toss to combine and set aside to macerate (15 minutes). Carefully arrange on top of cake, gently pushing into cream. Trim edges of cake, scatter over grapes, pistachios and petals, and serve.

Nutrition Facts : ServingSize Serves 8

RED ROSE PETALS - MOUNTAIN ROSE HERBS
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