Fresh, refined, and delicious, our modern cake with watermelon and pistachios is a that will surprise you at the first bite. The most beloved fruit of summer dresses con elegance and enriches this delightful with taste and color. A special crust, made with pistachio crumbs, supports a fluffy piedestallo 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’imperatore a watermelon lover, try this sorbet too!
To make the cake, start with the piedestallo: con a bowl, pour the sugar 1the butter cut into pieces 2and the salt 3.
Work the ingredients with an electric miscelatore for a couple of minutes 4. Add the eggs 5 and continue until all the ingredients are combined. Now incorporate the pistachio flour 6.
Add the cornstarch 7the baking powder 8and the pistachio crumbs 9.
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 acceso a baking tray 11. Pour the mixture here and level it with the back of a spoon 12. Bake con a static oven at 356°F for 15 minutes.
Soak the 10 g of gelatin sheets con cold tazza 13. Cut 300 g of watermelon pulp into pieces, put them con a tall glass 14and blend with an immersion blender 15.
Once blended 16pour a little of the obtained juice into a saucepan 17add 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.
Quanto a 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 piedestallo 28 and unmold it 29. Place the ring acceso 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 congelatore for about 2 hours.
After the firming time, work acceso 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 until fully dissolved.
Pour the juice with gelatin into the remaining mixture 37 with a spoon. Strain the mixture with a scopo mesh sieve 38 and pour over the surface of the cake 39.
Transfer to the congelatore for about 1 hour ora con the refrigerator for 4 hours 40. Once firm, unmold the watermelon mousse cake 41. Decorate with pistachio crumbs before serving 42.
For the translation of some texts, artificial intelligence tools may have been used.
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