Sydneysiders love this cake – the most Instagrammed cake in the world! It’s the famous Strawberry and WatermelonCake from the creative people at Black Star Pastry.
Below is the Black Star original.
I blogged a beautiful version of the cake made by Doctor Rosemary a year or two back – see here for the post.
This week Doctor R was hosting a celebration for a visit from her ex pat family and a special new arrival! We were lucky enough to sample her 2018 take on The Cake. Same recipe – with lots of luscious fruit, rose petals and pistachios for decoration.
It was outstanding! Doctor R’s version was fragrant, with different textures, and altogether more delicious than its famous predecessor.
This is the recipe, as written up in Australian Gourmet Traveller.
250 g seedless watermelon, thinly sliced
60 ml (¼ cup) rosewater
4 tbsp caster sugar
40 g almond meal
500 g strawberries, halved
10 seedless red grapes, halved
1 tbsp slivered pistachios
1 tbsp dried rose petals
150 g almonds, coarsely chopped
150 gm pure icing sugar, sieved
5 free-range egg whites
135 gm caster sugar
300 ml thickened cream
30 g caster sugar
2 tbsp rosewater
For almond dacquoise, preheat oven to 200 degrees C. Process almonds in a food processor until finely ground, then combine in a bowl with icing sugar. Whisk egg whites 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.