Watermelon And Rose Layer Cake

Use a store-bought sponge cake as the base for this delightful Moroccan-inspired dessert.

The ingredient of Watermelon And Rose Layer Cake

• 1 4 seedless watermelon thinly sliced
• 1 4 cup 60ml rosewater see notes plus extra to drizzle
• 1 3 cup 75g caster sugar
• 2 x 250g punnets strawberries halved
• 600ml thickened cream
• 225g store bought sponge cake 18cm x 13cm x 4cm
• 2 tablespoons almond meal
• 10 seedless red grapes halved
• slivered pistachios see notes to serve
• dried rose petals see notes to serve

The Instruction of watermelon and rose layer cake

• arrange melon on a wire rack in a single layer sprinkle with 1 tablespoon rosewater and 2 tablespoons sugar then stand for 30 minutes for flavours to infuse pat dry
• meanwhile combine berries and another 1 tablespoon rosewater in a bowl then stand for 15 minutes to infuse
• whisk the cream and remaining 2 tablespoons sugar with electric beaters until thickened add the remaining 1 tablespoon rosewater and whisk until soft peaks
• carefully slice the cake into thirds horizontally place one cake layer on a serving plate and sprinkle with a little extra rosewater spread over one third of the cream sprinkle with 1 tablespoon almond meal and top with half the watermelon repeat layers then top with a final layer of cake and cream press grapes and strawberries into the cream then garnish with pistachios and dried rose petals

Nutritions of Watermelon And Rose Layer Cake

calories: 591 047 calories
calories: 37 1 grams fat
calories: 22 4 grams saturated fat
calories: 56 3 grams carbohydrates
calories: 41 2 grams sugar
calories: n a
calories: 11 3 grams protein
calories: 148 milligrams cholesterol
calories: 389 milligrams sodium
calories: https schema org
calories: nutritioninformation