Discover the charm of Black Star Pastry’s strawberry and watermelon cake, a confectionary masterpiece that has taken the dessert world by storm. With its tantalizing layers of almond dacquoise, crisp watermelon, and fragrant rose cream, this cake has become a centerpiece in Sydney’s dessert scene.

A Dessert Worth the Hype

Black Star Pastry’s strawberry and watermelon cake isn’t just a cake; it’s a visual and culinary delight. The dessert’s stunning presentation has made it a favorite subject for food bloggers and social media enthusiasts alike. The combination of its exquisite flavors and textures – from the nutty almond dacquoise to the fresh, juicy watermelon, topped with a delicate array of berries, kiwi slices, and edible flowers – makes it as delightful to taste as it is to look at.


  • 250 gm of thinly sliced seedless watermelon
  • 4 tbsp of rosewater
  • 60 ml of caster sugar
  • 40 gm of almond flour
  • 500 gm of mixed berries (like strawberries and blueberries), halved
  • 10 seedless green grapes, halved
  • 1 tbsp of chopped hazelnuts
  • 1 tbsp of edible flower petals
  • For the Almond Dacquoise:
    • 150 gm of coarsely chopped almonds
    • 150 gm of pure icing sugar, sifted
    • 5 egg whites
    • 135 gm of caster sugar
  • For the Rose-Scented Cream:
    • 300 ml of heavy cream
    • 30 gm of caster sugar
    • 2 tbsp of rosewater


  1. Almond Dacquoise Preparation: Preheat the oven to 200°C. Process almonds in a food processor until finely ground, then mix with icing sugar. In an electric mixer, whisk egg whites to soft peaks, gradually add caster sugar, and whisk until stiff. Gently fold in the almond mixture, spread onto a lined baking tray, and bake until golden. Let it cool and then slice it lengthwise.
  2. Watermelon Layering: Place watermelon slices on a rack. Drizzle with rosewater and sprinkle with sugar. Let it macerate, then pat dry.
  3. Rose Cream: Whip the cream and sugar to soft peaks, then gradually add rosewater and whip to stiff peaks.
  4. Assembling the Cake: Layer one dacquoise half with rose cream, sprinkle half the almond flour, add watermelon slices, and top with more cream. Add the second dacquoise layer, cover with cream, and chill.
  5. Final Touches: Macerate the berries with rosewater and sugar. Arrange them on the cake, pushing slightly into the cream. Garnish with grapes, hazelnuts, and flower petals.


  • Hazelnuts and edible flower petals can be found at gourmet food stores or specialized online retailers.

Indulge in the luxurious blend of flavors and textures with Black Star Pastry’s strawberry and watermelon – a cake that’s truly a feast for both the eyes and the palate.