Thermomix Strawberry Watermelon Cake

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Thermomix Strawberry Watermelon Cake

Strawberry Watermelon Cake

I love this cake so much it was my wedding cake. When I found the recipe on Google it was destined to be created in my kitchen. The original recipe is by Black Star Pastry and I found it on Gourmet Traveller. Two of us were in the kitchen for this, and it took a while to complete. I am keen to make it again to refine the Thermomix component of the recipe so it’s easier and more efficient. In the end, it was a very satisfying creation, and so delicious. The recipe below has been modified slightly (I found I didn’t need as many strawberries so depending on your arranging style, you may like to get some more in case).

 

Thermomix Strawberry Watermelon Cake
"Fresh, light, fragrant. This cake has become their signature ... The cake consists of two layers of almond dacquoise, fresh whipped cream, watermelon, Strawberries, Iranian pistachios and rose petals" - From the Black Star Pastry
Servings Prep Time
8 slices 60 minutes
Cook Time Passive Time
15 minutes 60 minutes
Servings Prep Time
8 slices 60 minutes
Cook Time Passive Time
15 minutes 60 minutes
Thermomix Strawberry Watermelon Cake
"Fresh, light, fragrant. This cake has become their signature ... The cake consists of two layers of almond dacquoise, fresh whipped cream, watermelon, Strawberries, Iranian pistachios and rose petals" - From the Black Star Pastry
Servings Prep Time
8 slices 60 minutes
Cook Time Passive Time
15 minutes 60 minutes
Servings Prep Time
8 slices 60 minutes
Cook Time Passive Time
15 minutes 60 minutes
Ingredients
Assembly Ingredients
  • 40 g almonds milled to almond meal (see notes)
  • 1 tbsp pistachios halved, then quartered with sharp knife
  • 1 tbsp rose petals
Macerated Watermelon
  • 250 g seedless watermelon thinly sliced (less than 1cm)
  • 20 ml rosewater
  • 20 g sugar milled to caster sugar (see notes)
Almond Dacquoise
  • 150 g almonds milled to almond meal (see notes)
  • 150 g sugar milled to icing sugar (see notes)
  • 5 egg whites room temperature
  • 135 g sugar milled to caster sugar (see notes)
Rose-scented Cream
  • 300 ml thickened cream
  • 30 g sugar milled to caster sugar (see notes)
  • 2 tbsp rosewater
Macerated Strawberry and Grapes
  • 250 g strawberries halved then sliced horizontally
  • 10 red seedless grapes halved
  • 40 ml rosewater
  • 20 g sugar milled to caster sugar (see notes)
Servings: slices
Instructions
  1. Preheat oven to 200°C
Macerated Watermelon
  1. Slice watermelon into triangles, equal thickness (less than 1cm). Place them on a wire rack (I took out the shelf in my oven).
  2. Sprinkle with 20ml rosewater and then caster sugar.NOTE: I had lots of watermelon left over, it was a 1kg slice! So with any extra slices and watermelon you can blend in the Thermomix - 30 seconds/speed 9. I had enough for two drinks)
Almond Dacquoise
  1. Mill almond meal (see notes). Pour into separate bowl. Clean TM bowl. Mill icing sugar (see notes). Leave icing sugar in TM bowl and add 150g almond meal. Stir 10 seconds/Reverse/Speed 3. Place into another bowl. Clean TM bowl.
  2. Measure 135g of caster sugar (I placed a smaller container on top and weighed before I put egg whites in the bowl)
  3. Place egg whites in TM bowl. Insert butterfly. Whisk 3 minutes/37°C/Speed 4/MC off. Continue to whisk 1 minute/37°C/Speed 4/MC off while gradually adding caster sugar.
  4. Add almond meal/icing sugar mixture to TM bowl. Stir 5 seconds/Reverse/Speed 2-3 or until almond mixture folded in.
  5. Remove butterfly and spread mixture on to baking paper lined tray (40cm x 30cm). I didn't have a tray this size so I used two smaller trays (about 22cm x 16cm). Clean TM bowl.
  6. Place tray in pre-heated oven for 10 - 15 minutes (check for a golden brown colour). When I took it out of the oven, the top was solid, yet I could tell that underneath was still soft to touch. Once ready, set aside to cool on tray, then cut in half lengthways. Meanwhile start on the rose-scented cream.
Rose-scented cream
  1. Insert butterfly. Place 300ml cream and 30g caster sugar in TM bowl. 60 seconds/Speed 3, towards the end add the 2 tbsp of rosewater. Check the density and continue whipping, do not exceed speed 3. The first time I did this I over whipped and made a rose-scented sugary butter!
  2. Spread a third of the cream over one dacquoise, scatter with half the remaining almond meal (this is to keep the layers protected from the wetness of the watermelon). Place the watermelon to cover the layer. I used a small knife to cut pieces to size as required. Scatter with the rest of the almond meal and spread half of the remaining cream. Place in fridge (ideally for 1 - 2 hours). I only placed it in the fridge while I prepared the Macerated Strawberry and Grapes.
Macerated Strawberry and Grapes
  1. Combine strawberries, remaining rosewater and remaining sugar in a bowl, toss to combine and set aside for 15 minutes to macerate (by this stage I just tossed and combined).
  2. Arrange strawberries, grapes, slivered pistachios and sprinkle with rose petals. Enjoy!
Recipe Notes

Caster Sugar: Place 205g sugar (I used raw organic sugar) into TM bowl. Mill for 3 seconds/Speed 8.

Icing Sugar: Place 150g sugar in TM bowl. Mill for 60 seconds/Speed 9. Repeat 3 times.

Almond Meal: Place 190g almonds in TM bowl. Mill for 20 seconds/Speed 9. Repeat until fine consistency achieved.

Rose Petals: If you're in Sydney, you can get some beautiful rose petals from Alfalfa House in Newtown.

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Jen Aboki
Jen Aboki
I love nothing more than to create, I'm a handmade over store bought kinda girl. One of my big dreams is to encourage the world to feel positively about mental health, share the laughs, tears, ups and downs, and a light-hearted approach to this traditionally serious and statistically steeped topic.

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