Panasonic Strawberry & Watermelon Scented Cake
What is Christmas morning without delightful desserts? Panasonic Cooking makes every celebration, a memorable one. Consider this your go-to treat for holiday baking.
For the cake
- 210 gButter
- 200 gSugar
- 4 nos Eggs
- 150 gFlour
- 2.25 tspBaking powder
- 50 gGround hazelnut
- 40 mlMilk
- 2 tspRose essence
- 0.5 tsp Lemon juice
For the cheese mixture
- 400 g Cream cheese
- 60 gSugar
- 180 gWhipping cream
- 1 tspRose essence
- 450 g Watermelon
- 60 gChopped pistachio
- 1 box Strawberry
- 10 gDried rose petals
Heat up Panasonic Microwave Oven using convection function at 160˚C.
Sift together the flour and baking powder. Mix in the ground hazelnuts. Set aside.
Cream butter and sugar in Panasonic Stand Mixer on speed 3 till light and fluffy. Then pour in eggs one at a time using the same speed.
On speed 4, gradually pour in the flour mixture, baking powder, milk, rose essence and lemon juice into the mixture.
Remove mixture from Panasonic Stand Mixer. Pour them into a 9x9 square cake tin.
Using Panasonic Microwave Oven, bake it in convection function for 25 minutes. Set aside to cool.
For the cheese mixture, mix cream cheese and sugar using Panasonic Stand Mixer on speed 6 till fluffy. Next, pour in the whipping creams and rose essence gradually till well mix.
Spoon cheese mixture into a pipping bag and set aside.
To assemble, trim evenly the surface of the cake and cut watermelon to 1 cm thickness.
Cut cake to half and pipe ⅓ of cream cheese mixture onto the cake. Sprinkle ⅓ of chopped pistachio and place the cut watermelon above it.
Repeat the step by sprinkling the other ⅓ of pistachio on top of the watermelon and pipe another layer of cream cheese. End it with another layer of cake.
Top cake with the remaining cream cheese mixture.
Garnish with some slice strawberries, pistachios and dry rose petals.
Chill in fridge 5 hours before consuming it.
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