Name: Black Star Pastry’s strawberry and watermelon cake
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 8
Ingredients: 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); Almond dacquoise; 150 gm almonds, coarsely chopped; 150 gm pure icing sugar, sieved; 5 eggwhites; 135 gm caster sugar; Rose-scented cream; 300 ml thickened cream; 30 gm caster sugar; 2 tbsp rosewater

Black Star Pastry’s strawberry and watermelon cake

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

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Serves 8

Prep

45M

Cook

15M

Total

Is this Sydney’s most sought-after cake? Black Star Pastry’s strawberry and watermelon cake has become synonymous with the pastry shop itself. The visual appeal of the dessert means it’s made for social media snapping and sharing; while the cake itself is a fine, delicate thing – layered almond dacquoise, precision-cut watermelon slices, and a pretty-in-pink crown of strawberries, grapes and rose petals. It tastes as good as it looks.

Ingredients

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)

Almond dacquoise

150 gm almonds, coarsely chopped

150 gm pure icing sugar, sieved

5 eggwhites

135 gm caster sugar

Rose-scented cream

300 ml thickened cream

30 gm caster sugar

2 tbsp rosewater

Method

1.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.

2.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.

3.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).

4.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).

5.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.

Slivered pistachios and dried rose petals are available from David Jones food halls, select delicatessens and Pariya Food.
Notes

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Geraldine Muñoz