Sydney Watermelon Cake

Black Star Pastry Strawberry Watermelon Cake, a must-see in Australia, was ranked No. 1 in “Australia’s Most In Food” by the famous food website Good Food. You can see it as a work of art on almost all food lists in Sydney~ On ins and Xiaohongshu, there are punch-in photos of foodies everywhere!

The high-value watermelon cake, the bright fruits are distributed in layers, and it is not a coincidence that the proper girl’s heart harvester will debut in the C position on the ins. The delicate almond cake is sandwiched with light rose cream and paired with fresh watermelon.

Today we bring you the home-made method of Sydney watermelon cake, which is simple and convenient but still retains the most essential part.

Material sharing

○ Strawberry raisin jelly
Strawberry flavor QQ candy 30g
Strawberry Liqueur 30g
Gelatine slices 5g
Strawberry 120g
Red grape 200g
Dried roses
*You can also use other fruits instead

○ Rose cream part
Gelatin 100g
Icing sugar 165g
Rose sauce 3g
Whipping cream 25g

○ Almond cake part
Almond flour 100g
Egg white 165g
Lemon juice 3g
Low-gluten flour 25g
White sugar 50g
*Serving size: recipe for a 4-inch cake

Step display

○ Strawberry raisin jelly making part
1 / Put QQ sugar, liqueur, and heat in a pot on low heat until small bubbles are generated. Add the soaked gelatine slices and stir evenly. Put them in a bowl and let cool.
2 / Prepare a 4-inch mold, lay the strawberries and red grapes flat, spread them as much as possible, and then pour the strawberry pectin that has been cooled.
3 / Cut the watermelon into 1.5cm slices, then use a 4-inch mold to press out a piece of watermelon sandwich, sprinkle with sugar to dehydrate, and refrigerate for later use.

○ Almond cake making part
4 / Spread the almond flour flat and put it in the oven at 180°C for 3~4 minutes, then turn it over and bake it for 2~3 minutes.
5 / Add the lemon juice to the egg whites and stir well, add white sugar in three times and beat until dry and foamy.
6 / Sift low-gluten flour into the roasted almond flour and mix well, then pour it into the whipped meringue, stir with a z-shaped bottom to avoid defoaming.
7 / Cover the baking tray with greased paper, pour the batter and use a spatula to smooth it, shake it a few times to shake out the bubbles inside, and bake it in an oven at 200°C for 15 minutes.
8 / Take out the oily paper, let it cool, and press out the shape with the four-inch mold just now. This time you need two pieces of almond cake.

○ Rose cream
9 / Soak the gelatine in cold water and then take it out to melt. Add the icing sugar and beat the cream to 5-6 minutes. At this time, add the rose sauce and the melted gelatine, and then beat it at high speed to 10%.

○ Combination
10 / Arrange in the order of layer of almond cake, layer of rose cream, layer of watermelon, layer of rose cream, layer of almond cake, layer of rose cream.
11 / Flatten the last layer with a spatula, put on the frozen strawberry raisin, put it in the refrigerator for 30 minutes.
12 / Take out and sprinkle crushed pistachios and crushed dried roses on the surface.
14 / Finished product.

Tips

1) Lemon juice can remove the eggy smell
2) The almond flour will have a mushy smell after roasting
3) The watermelon must first absorb the surface moisture when combining
4) Strawberries can also be replaced with watermelons, blueberries, etc.
5) The cake is easy to get water at room temperature