Strawberry & WaterMelon Matcha Cake

April 6, 2017
Strawberry & Watermelon Matcha Cake
by Doris Goh
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Print Recipe
20 minutes
Prep Time
15 minutes
Cook Time
60 minutes
Passive Time
4 servings
Strawberry & Watermelon Cake
Servings: servings Units:
Jaconde Biscuit (Almond Sponge Cake) Meringue
Servings: servings Units:
Rose Scented Cream
Servings: servings Units:
Preparing the Jaconde Biscuit Meringue
  1. Prepare a baking tray of 20cm x 20cm. Grease or line it with greased baking paper.
  2. Combine sugar with egg whites and beat on high speed for about 5 minutes or until stiff peak forms.
  3. Next, fold icing sugar, all-purpose flour and matcha powder until well combined.
  4. Gently fold one-third of the almond meal first into the egg white mixture. Add them in 3 additions and mix until well combined.
  5. Spread the batter evenly onto the baking tray and level the surface.
  6. Bake the jaconde biscuit in a 200 deg C preheated oven for about 7-10 minutes. Set aside to cool before cutting them into rounds with a cutter.
Rose Scented Cream
  1. Whisk cream and sugar until soft peaks form, and gradually adding the rose water.
  2. Whisk until stiff peaks form and transfer it into a piping bag with a round tip. Set aside while you prepare the rest of the ingredients.
Assembling the Layers
  1. Have all your individual ingredients ready on hand to assemble : jaconde biscuit rounds, watermelon rounds, the whipped cream, chopped strawberries and pistachios.
  2. Start building the cake layers starting with the jaconde biscuit at the bottom of the cup, pipe a layer of whipped cream.
  3. Top with a watermelon round, another layer of whipped cream then top with a slice of jaconde biscuit.
  4. End with a whipped cream layer and garnish with chopped strawberries and pistachios.
  5. Store in the fridge until ready to serve.

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