Preparation:
1.
For the dacquoise , mix the egg whites and a pinch of salt in a bowl and mix everything with a mixer until foamy.
2.
Add crystal sugar little by little and mix everything constantly until it turns into a solid and smooth mixture.
3.
In another bowl, mix ground almonds and powdered sugar and mix them by hand into the egg white mixture.
4.
Mix everything well, then transfer the resulting mixture to a pastry bag.
5.
Line a large baking sheet with baking paper, then squeeze the mixture from the bag onto it in the form of two 20×20 cm squares or adjust to the dimensions of the mold you plan to use to stack the cake.
6.
Bake everything in an oven heated to 180 °C for 15 minutes.
7.
Take the baked biscuits out of the oven and let them cool completely, then cut them into the desired shape using a cake ring (square or round).
8.
For the watermelon layer , clean the watermelon slices from the pits and cut them so that they fit as well as possible inside the mold that you will use to make the cake.
9.
Then arrange them on a rack, sprinkle with sugar and orange blossom extract and leave them to marinate for half an hour.
10.
For the cream , mix 200 g of sweet cream and vanilla sugar in a saucepan and heat everything over moderate heat.
11.
Mix the gelatin with 5 tablespoons of water and let it swell.
12.
When the cream boils, add the swollen gelatin and boil everything briefly to dissolve the gelatin.
13.
Remove the pot from the heat and let the contents cool.
14.
Mix the remaining cream with powdered sugar and make it into stiff whipped cream.
15.
Add the orange blossom extract, and at the end mix in the cooled cream with gelatin. Stir briefly to combine the ingredients, then leave everything to cool and squeeze a little.
16.
Transfer the cooled mixture to a pastry bag
17.
Place a ring of cake tins on a serving plate.
18.
Put the first crust in it, on the bottom, squeeze a little less than half of the cream on it.
19.
Align, and then arrange the pieces of watermelon on the cream layer so that they cover the entire surface.
20.
Squeeze another layer of cream onto the watermelon, flatten it and cover with the second peel.
21.
Spread the second crust with a little of the remaining cream and arrange the raspberries on it.
22.
Melt the raspberry jam, then spread it over the raspberries on the cake, and at the end, sprinkle everything with chopped pistachios.
23.
Place the cake in the refrigerator overnight to set well.
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