Popular

Method

1. Sift the icing sugar and almond ground into a bowl.
2. Whisk up the egg white, sugar, and cream of tartar until stiff peaks.
3. Gently fold in the sifted ingredients into the meringue.
4. Divide the batter into two 7″ cake tins and bake at 190 degrees for 12 to 15 minutes until light golden brown.
5. Let the dacquoise cool at room temperature before using.

Method

1. Hydrate the gelatine powder with the iced water.
2. Whip up the whipping cream, icing sugar, and rose water until soft peaks.
3. Heat the soaked gelatine in the microwave for 20 seconds until warm and melted.
4. Gradually add the melted warm gelatine into the cream and continue whipping till stiff peaks.
5. Place the whipped cream into a piping bag.

Assembly

1. Slice the watermelon to about 2cm in thickness and trim with a 7-inch round ring.
2. Sprinkle sugar all over the watermelon and let it sit on a wire rack to drain out the juices for about 10 to 15 minutes.
3. Remove the dacquoise sponge from the cake tin and trim with the same round ring.
4. Place 1 layer of the sponge into the bottom of the ring and pipe a layer of the rose Chantilly cream on top. Sprinkle a light layer of almond powder on top of the cream.
5. Using a paper towel, pat dry the watermelon slice, then layer it on top of the cream.
6. Sprinkle another layer of almond powder on top of the watermelon. Then pipe another layer of rose Chantilly cream.
7. Place the second piece of dacquoise sponge on top of the cream and pipe the remaining cream on top of the sponge.
8. Place the cake into the fridge to set for about 10 to 15 minutes.
9. Slice up strawberries and grapes to decorate the cake.
10. Decorate the chilled cake with the sliced fruits, then brush the fruits lightly with apricot glaze for shine.