Modern Watermelon and Pistachio Cake

Name: Modern Watermelon and Pistachio Cake
Prep time: 60 min
Cook time: 15 min
Total time: 75 min
Yield: 6
Ingredients: Pistachio flour 6 tbsp; Butter soft 3 ½ tbsp; Brown sugar 4 tbsp; Cornstarch 1 ½ tbsp; Eggs 2 oz; Powdered yeast for sweets ¾ tsp; Ground pistachio 1 ½ tbsp; Fine salt 1 pinch; Fresh liquid cream 0.67 cup; Watermelon 1 lb; Gelatin in sheets 0.4 oz; Powdered sugar 50; Watermelon 1.3 cups; Gelatin in sheets 0.2 oz; Ground pistachio to taste

Difficulty: Difficult
Prep time: 60 min
Cook time: 15 min
Serving: 6 persone
Note + 3 hours of resting in the freezer

PRESENTATION

Fresh, refined, and delicious, our modern cake with watermelon and pistachios is a dessert that will surprise you at the first bite. The most beloved fruit of summer dresses in elegance and enriches this delightful dessert with taste and color. A special crust, made with pistachio crumbs, supports a fluffy base that captures all the freshness of watermelon. Dedicated to all aspiring pastry chefs who love experimenting with new combinations and impressing their guests with scenic and delicious desserts!

And if you're a watermelon lover, try this sorbet too!

INGREDIENTS

Ingredients for the base: Pistachio flour 6 tbsp (50 g); Butter 3 ½ tbsp (50 g) - soft; Brown sugar 4 tbsp (50 g); Cornstarch 1 ½ tbsp (10 g); Eggs 2 oz (55 g); Powdered yeast for sweets ¾ tsp (3 g); Ground pistachio 1 ½ tbsp (20 g); Fine salt 1 pinch

for the cream: Fresh liquid cream 0.67 cup (150 g); Watermelon 1 lb (450 g); Gelatin in sheets 0.4 oz (10 g); Powdered sugar 50

for the coating: Watermelon 1.3 cups (200 g); Gelatin in sheets 0.2 oz (5 g); Ground pistachio to taste

Preparation

How to prepare Modern Watermelon and Pistachio Cake

To make the cake, start with the base: in a bowl, pour the sugar 1, the butter cut into pieces 2, and the salt 3.

Work the ingredients with an electric mixer for a couple of minutes 4. Add the eggs 5 and continue mixing until all the ingredients are combined. Now incorporate the pistachio flour 6.

Add the cornstarch 7, the baking powder 8, and the pistachio crumbs 9.

Mix until you get a homogeneous mixture 10. Butter and line with baking paper the inside of an 18 cm (7 inches) ring 11 and place it on a baking tray 11. Pour the mixture here and level it with the back of a spoon 12. Bake in a static oven at 356°F for 15 minutes.

Soak the 10 g of gelatin sheets in cold water 13. Cut 300 g of watermelon pulp into pieces, put them in a tall glass 14, and blend with an immersion blender 15.

Once blended 16, pour a little of the obtained juice into a saucepan 17, add the soaked and squeezed gelatin 18 and heat until fully dissolved.

At this point 19 pour the juice with gelatin into the remaining blended watermelon juice 20 and emulsify with an immersion blender 21.

In a bowl, pour the cream and powdered sugar, work with the beaters 22 until you get a semi-whipped mixture 23. Pour the watermelon juice into the cream 24.

Gently blend with a whisk 25. Transfer to the refrigerator until use. Cut 150 g of watermelon into cubes of about 1.5/2 cm (0.6/0.8 inches) 26 and pour them into the cream 27.

Retrieve the cooked and cooled base 28 and unmold it 29. Place the ring on a tray lined with baking paper, insert a sheet of acetate of the same size inside it 30.

Place the biscuit inside 31. Pour the cream 32 33 and transfer the cake to the freezer for about 2 hours.

After the firming time, work on the coating: soak the 5 g of gelatin and blend 200 g of watermelon 34. As done previously, pour a little of the mixture into a saucepan 35 and heat it. Add the soaked and squeezed gelatin 36 and mix until fully dissolved.

Pour the juice with gelatin into the remaining mixture 37, mix with a spoon. Strain the mixture with a fine mesh sieve 38 and pour over the surface of the cake 39.

Transfer to the freezer for about 1 hour or in the refrigerator for 4 hours 40. Once firm, unmold the watermelon mousse cake 41. Decorate with pistachio crumbs before serving 42.

Storage

The modern watermelon and pistachio cake can be stored in the fridge for 3-4 days.

Advice

When incorporating the watermelon juice into the semi-whipped cream, make sure to do it gently, using a spatula to avoid deflating the cream. This will help maintain the lightness of the cream and ensure a more airy and velvety texture, perfect for the mousse that will envelop the base.

For the translation of some texts, artificial intelligence tools may have been used.