Recipe created in collaboration with Praznična magazine (summer 2022).
Have you tried Melon Cake yet? If your answer is no, you should put it on your “next summer recipe list”!
I am not such a huge fan of melons, but I will keep to myself how many pieces of this cake I ate. It is so good, fresh and moisty.
Melon cake is made from biscuit and two different melon incorporated fillings. The creamy one is very fluffy and milky (sooooo goooood), and the jelly one is stronger in melon flavour.
I would recommend to freeze it before serving. After that it is ready for hot summer picnics and birthdays.
Frozen Melon cake
- 2 large mixing bowls
- 1 electric hand mixer
- 1 cake pan 17cm/ 7 inches
- 1 baking oil spray
- 1 parchment paper
- 1 acetate foil
- 1 baking rack
- 1 stick blender
- 1 knife
- 1 spoon
- 2 medium mixing bowls for melon fillings
- 1 small mixing bowl for whipping the cream
- 1 small sauce pan for melting the gelatine sheets
For the cake
- 4 large eggs
- 80 g sugar
- 110 g all purpose flour
- 25 g cornstarch
- 1 tsp vanilla paste
- 1 lemon only the zest
- 15 tbsp milk for moisting the cake
- 1 baking oil spray
For the cream melon filling
- 400 g melon puree find 1 kg melon for both fillings
- 1/2 juice of lemon
- 6 sheets gelatine
- 125 ml double cream for whipping
- 150 g white chocolate
- 50 g powdered sugar
For the melon jelly
- 200 g melon puree
- 3 sheets gelatine
- 25 g powdered sugar
Prepare the cake pan
- Heat the oven to 180◦C/350 F and coat the cake 17 cm (7 inch) cake pan with oil spray and parchment paper.
Make the cake
- In alarge mixing bowl, beat the eggs and sugar with the electric mixer until the volume doubles.
- In separated mixing bowl mix the flour, cornstarch, vanilla paste and lemon zest.
- Gradually add the dry ingredients into the egg mixture. Mix gently, just to incorporate all the ingredents and keep the batter fluffy.
- Pour the batter into the prepared cake pan and bake for 15 minutes. Leave the baked cake in the pan for 5 minutes and then cool it on a baking rack.
Prepare the melon puree
- Cut themelon in half and remove the seeds with a spoon. Scoop the melon flesh with a spoon and drain the excess juice.
- With a stick blender blend the melon into creamy puree and drizzle it with fresh lemon juice. Divide the puree into 2 parts: one should weigh 400g and the other one 200g.
Make Creamy Melon filling
- Melt the white chocolate over the double bath or in the microwave.
- Whipthe double cream until it forms firm peaks.
- Soak the gelatine sheets in the cold water for 5 minutes.After they're soaked properly, cook them with a few tablespoons of melon puree.
- Gently mix the 400 g of melon puree with powdered sugar and whipped cream.
- Stir in the melted white chocolate and gelatin mixture.Give this cream the last gentle mix and place it into the freezer for 30 minutes to set.
- In a small mixing bowl, mix 200 g of melon jelly and sugar.
- Soak the gelatin sheets in cold water for 5 minutes. Cook the gelatine in a few spoons of water, just to dissolve it.
- Stir the gelatin into melon puree with a whisk. Put the jelly in the freezer for 30 minutes.
Assembling the cake
- Cut the cake in half, put one half back in the pan, as the first layer of this delicious cake. Moist the layer with half of the milk.
- Assemble the acetate foil around the inner rim of the cake pan. Foil will help to hold the cakes' shape later.
- Pour the half of creamy melon filling over the first cakelayer and spread it evenly.
- Cover the filling with the second cake layer, previously moistenedwith the milk.
- Spread the remaining half of the creamy filling all over the second layer.Let the cake chill in the freezer for another 30 minutes.
- After the chill time, spread the melon jelly over the top of the cake.
- Place the entire cake in the fridge for at least 5 hours (leave the acetate foil for the shape!)If you wan to make this cake an ice-cream type of cake, place the cake in the freezer for 1-2 hours.