Strawberry Watermelon Rose Cake

With a bite, the rose scented cream is mixed with almond cookies, but the refreshing watermelon is mixed in the next second to give a fresh taste. The aroma of rose has been flowing at the tip of the tongue throughout the process, and the sweet and sour strawberries just help eliminate the lingering mouth. It’s sweet, but I think its finishing touch is that handful of pistachios (knock on the blackboard!), And it’s almost blissful!

Materials

Macaroons
Almond kernel powder 120g
Granulated sugar 60g
Low gluten flour 33g
Protein 200g
Lemon juice

Rose cream
Light cream 300g
Rose water 10ml
Granulated sugar 20g
Gelatin powder 4.5g

Strawberry jelly
Strawberry juice 150ml
Lemon juice 5ml
Gelatin powder
Water 10ml

Decoration
Strawberry jelly
Pistachios
Strawberry
Dried rose petals
★ Choose beautiful rose petals, cut pistachios, preferably cut into long strips as shown. The rose petals are edible roses.

Cake portion
One 8-inch square cake or two 6-inch square cakes

Practice

Macaroons
① Preheat the oven at 190 ℃, roast the almond flour for about 3 ~ 4 minutes, remix, and roast for 2 ~ 3 minutes again, the surface is golden and the fragrance is pungent.
② Add appropriate amount of lemon juice to the egg whites, add sugar in three times and beat until dry foaming, adding lemon juice can make the protein cream more stable.
③ After sieving almond flour and low powder, pour into meringue, turn the spatula up from the bottom to reduce defoaming.
④ After mixing evenly, pour into a baking tray lined with baking paper in advance, and preheat at 200 ℃ in the oven.
★ It doesn’t matter if the batter has almond particles, but it shouldn’t be too big.
⑤ Use a scraper to smooth the cake batter as much as possible. After shaking a few times, put it in the preheated oven and bake at 200 ℃ for about 15 minutes until the surface is golden.
⑥ Take it out after baking, turn it upside down, tear off the oil paper, and let it cool to spare.

Rose cream
① The gelatin powder is soaked in normal temperature water in advance.
② Whipped cream and fine sugar are distributed until May 6th.
③ Add rose water and gelatin powder solution to 9-10 to distribute.
★ If the rose water is replaced with rose sauce, the fine granulated sugar at the time of sending can be reduced or not added.
④ Put it in a decorative bag and put it in the refrigerator for use.

Strawberry jelly
① Melt the gelatin powder with water.
② After washing an appropriate amount of strawberry, add water and squeeze it into juice.
③ Put the strawberry juice into the pot and boil it, then turn off the fire.
④ Add gelatin to mix well, put it in the refrigerator to cool, check the pectin status frequently during the cooling process, and then use it until it is very thick.

Combination
① Cut the watermelon into slices, the thickness must be even!
② Sprinkle a layer of fine sugar on the watermelon, and then brush an appropriate amount of rose water on the watermelon.
③ Cut the two pieces of almond meringue in the same way.
④ Formally start assembly, add a layer of plastic wrap to the bottom of the square mousse circle, first spread a layer of almond protein cake, squeeze a layer of cream, and then spread a layer of watermelon.
⑤ Squeeze another layer of cream, spread another layer of meringue, and finally squeeze another layer of cream, smooth the surface, and then put it in the refrigerator to refrigerate for 1-2 hours, a longer time is best.
⑥ We also tried to make without molds, and the effect was not confiscated. Baby without molds can refer to this step.
⑦ The refrigerated cake is taken out and demoulded. Sprinkle a layer of strawberries first, and then a layer of strawberry jelly.
⑧ Sprinkle the right amount of chopped pistachios, and finally add the petals (as we usually say about sprinkling flowers ~) and you are done ~

Rose-red rose petals, fragrant cream mixed with the fragrance of almond cookies, plus the refreshing fruity flavor of strawberry and watermelon. Everything is just fine ~ good for the holidays or the guests.