THERMOMIX ® RECIPE
- 250 g caster sugar
- 190 g raw almonds
- 5 egg whites
- 1/4 Seedless Watermelon, cut into slices and rind removed (approx. 5 mm thickness)
- 1 tbsp caster sugar, for sprinkling
- 600 g pouring (whipping) cream
- 60 g caster sugar, plus an extra 2 teaspoons for sprinkling
- 3 tsp natural vanilla extract, (see Tips)
- 500 g strawberries, cut into halves for decorating
- 60 g pistachios, roughly chopped for decorating
- dried rose petals, for decorating (optional - see Tips)
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Preheat oven to 200°C. Draw a circle (23 cm) on 2 sheets of baking paper. Turn baking paper sheets over and place onto 2 separate baking trays (35 x 40 cm). Set aside.
- Place a bowl onto mixing bowl lid and weigh 100 g of the caster sugar into it. Set aside.
- Place remaining 150 g caster sugar into mixing bowl and mill 10 sec/speed 10. Transfer icing sugar into a large bowl and set aside.
- Place 40 g of the almonds into mixing bowl and mill 10 sec/speed 10. Transfer into a separate bowl and set aside.
- Place remaining 150 g almonds into mixing bowl and chop 3 sec/speed 7. Transfer into bowl with reserved icing sugar and stir to combine. Thoroughly clean and dry mixing bowl.
- Insert butterfly whisk. Place egg whites into mixing bowl and whisk 3 min/speed 4 or until soft peaks form. Whisk without setting a time/speed 4, adding reserved caster sugar 1 teaspoonful at a time through hole in mixing bowl lid, until egg whites are stiff and glossy (approx. 1-2 minutes).
- Remove butterfly whisk. Add egg whites to reserved almond mixture and gently fold together until just combined.
- Divide mixture evenly between prepared marked circles, spread out to fill circle, then bake for 18-20 minutes (200°C), until golden brown. Set aside to cool completely on baking trays, then gently peel away baking paper. Set aside. Clean and dry mixing bowl (see Tips).
- Place a wire rack onto a baking tray and set aside.
- Cut watermelon into pieces to form a circle (23 cm - see Tips).
- Place watermelon pieces onto wire rack and sprinkle with caster sugar on both sides. Set aside to macerate for a minimum of 30 minutes. Pat dry with paper towel before assembly.
- Insert butterfly whisk. Place cream, caster sugar and vanilla into mixing bowl and whip without setting a time/speed 4, until firm peaks form, watching carefully to avoid overwhipping.
- Remove butterfly whisk. Place cream into a piping bag fitted with a plain nozzle (1 cm - see Tips). Set aside.
- Line the springform cake tin (23 cm) with baking paper.
Use the base of a springform cake tin (23 cm) to trim the reserved Almond dacquoise discs to fit into the base of the tin.
- Place 1 trimmed Almond dacquoise disc into base of prepared tin (leaving springform clip open). Pipe one-third of the reserved Vanilla cream over dacquoise. Sprinkle half of the reserved almond meal over cream. Place reserved watermelon pieces on top of cream to cover it completely.
- Sprinkle with remaining almond meal. Pipe one-third of the remaining cream over watermelon layer.
- Top with remaining Almond dacquoise disc. Press down gently, then pipe remaining vanilla cream evenly over dacquoise. Close springform clip. Cover with plastic wrap and place into refrigerator for 1-2 hours, until firm.
- Place a bowl onto mixing bowl lid and weigh strawberries and sugar into it. Stir to combine. Set aside for approx. 15-20 minutes to macerate.
- Remove cake from refrigerator and transfer onto a serving plate. Use a spatula to neaten up edges. Decorate with reserved strawberries, gently pressing them into the cream. Sprinkle with pistachios and dried rose petals (optional) just before serving.
Accessories you need
Almond dacquoise can be prepared 1 day in advance and stored in an airtight container or covered with plastic wrap.
Keep any remaining pieces of watermelon as they shrink slightly on standing. Pieces should fit securely into your springform cake tin on assembly, so add any small pieces required to complete circle.
You can replace the natural vanilla extract with vanilla bean paste in this recipe, if desired.
You can spread the cream onto the Almond dacquoise instead of piping, if desired.
If you are using your own homemade dried rose petals, be sure to only use unsprayed petals.
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