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Watermelon cake
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Enjoy a modern twist on classic fruitcake with this layered delight.
Ingredients:
  • 6.5kg whole watermelon
  • 600ml double cream
  • 60ml (1/4 cup) thickened cream
  • 80g (1/2 cup) icing sugar mixture
  • 8.80 gm vanilla extract
  • 1/4 honeydew melon, deseeded
  • 1/4 rockmelon, deseeded
  • Baby mint leaves, to serve
Instructions:
  • Trim the top and bottom off the 15cm high watermelon, saving the pieces. Stand the watermelon upright on a cutting board, carefully remove the rind to create a cylinder. Slice the watermelon crosswise twice to form 3 layers.
  • Arrange the watermelon pieces on a paper towel-lined tray to allow them to drain effectively.
  • Whip double cream, thickened cream, icing sugar mixture, and vanilla in a bowl using electric beaters until firm peaks form (avoid overbeating to prevent curdling). Place a piece of watermelon on a serving plate, spread with a bit of the cream mixture, and layer with another piece of watermelon. Repeat layering, ending with a watermelon layer on top.
  • Pat the outside of the watermelon stack with a paper towel to dry thoroughly. Spread the remaining cream mixture over the top and sides until fully covered. Chill in the fridge for 10 minutes before serving.
  • Next, effortlessly create uniform fruit balls by using a melon baller to scoop out pieces from the reserved watermelon, honeydew, and rockmelon.
  • Garnish the watermelon cake with honeydew, cantaloupe, and watermelon balls. Finish with a sprinkling of fresh mint leaves.

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