This cake is the signature of the Blackstar coffee shop in Sydney. It is famous for its innovative taste and unique materials. It looks like a brightly colored cake, a bite of rose cream mixed with macaroons, but a refreshing watermelon mix in the next second. It gives a fresh taste, and the aroma of the rose has been flowing on the tip of the tongue. The strawberry of the sweet and sour mouth also helps the diners to eliminate the sweetness in the mouth. Everyone who tasted it can't help but scream. The little coffee shop has always been in the market because of this cake. It is true that it is not enough to satisfy the food. It is not enough to find the novel food. The high price of $7.5 a piece of cake is really a lot of people to be ashamed. Fortunately, the omnipotent network allowed me to find recipes. I just tried it yesterday. It is a good dessert. It is a dessert for birthday celebrations and banquets. I have to share it with you, so I can share it with you without having to come to Sydney. ~ The original recipe is here, I am the porter http://food.ninemsn.com.au/recipes/istrawberry/8301341/strawberry-and-watermelon-cake
Start with macaroons and preheat the oven to 200 degrees Celsius. Almond flour and powdered sugar are sieved into the pot. Use an electric mixer to send the protein to a wet foaming (about 3-4 minutes), then add the granulated sugar and continue to whipped until hard foaming (about 1-2 minutes). Slowly pour the protein-filled pot, if the protein is not The flow means that the payment is in place, and vice versa.
Add the protein to the bowl of almond powder and powdered sugar, stir well, be careful not to wreath, flip up or down or draw a cross
Pour the well-mixed almond protein mixture into a 30cm x 40cm oiled paper baking tray.
Put the baking tray in the oven until the surface of the almond cake is roasted to golden, about 10~15 minutes
After baking, take it out and let it stand.
Slice the watermelon into the same thickness as the almond cake, place it on the grill, sprinkle the rose water and the fine sugar evenly, let it stand for 30 minutes, and then use the kitchen paper to drain the water from the watermelon.
In the process of making the watermelon out of the water, add the sugar to the cream, and use a electric mixer to hit the wet foaming, then add the rose water to the hard foaming, taking care not to over-send.
Cut the bottom of the almond into two symmetrical halves, evenly apply one-third of the cream to the top, evenly spread the almond powder after smoothing.
Cover the watermelon slices, sprinkle the almond powder evenly on top, apply a third of the cream, cover the other half of the macaroons, smear the last third of the cream, and chill in the refrigerator for 1-2 hours. The cream solidifies.
Strawberries are cut into four petals, mixed with rose water and sugar, and left for 15 minutes to absorb the aroma of roses.
Cut the corners of the cake to make it flat, put the strawberries on the cake, put them on the cream, and finally slash the half of the grapes, pistachio and dried roses on the cake.
Cut into beautiful squares, you can eat it~
Almond powder: Almond crushed/almond powder is sold in this supermarket. If you can't buy cooked almonds (not salty), use food processor/mixer to break them. Baking tray size: If you don't have a plate of this size, don't worry, it's very flexible. Rose water: Rose water can buy rose essence, then mix the rose essence and water into a rose water in a ratio of 1:3, or cook the rose water with roses.