Melon Layer Cake Filled With Fresh Fruit And Moist Yellow Cake
Nothing says summer like fresh melon. Doesn't matter if it's honeydew, watermelon, or cantaloupe – we love them all the same, and there's nothing quite like biting into the refreshing, sweet fruit on a hot summer's day. But you don't have to cut melons into slices to enjoy eating it, because this recipe is going to prove once and for all that melon and cake go great together. One bite of this cake and you'll be saying, 'Thanks a melon!'
Ingredients
- 2 eggs
- 3 tbsp sugar
- 1 cup flour
- 1 tbsp corn starch
- 1 pinch baking powder
- 2 cup cream cheese
- 1 cup sugar
- 1 cup heavy cream
- 1 tbsp vanilla extract
- 1 galia melon
- 0.5 mango, sliced
- 1 kiwi, sliced
- 20 raspberries for the inside of the cake
- 10 raspberries for the puree
Instructions
- Preheat the oven to 350°F and prepare the yellow cake. Whisk together the eggs and sugar until frothy. Then sieve the flour, corn starch, and baking powder and add it to the eggs and sugar. Mix everything until smooth and creamy. Transfer the batter to a sheet pan lined with parchment paper and bake the cake for 10 minutes. Once the cake has cooled, cut out circles using a bowl as a template – the cake circles should be large enough to fit inside the melon.
- Cut off the top of the melon so you get a lid. Carefully scoop out large chunks of the melon flesh with a spoon and cut them into slices. Puree the rest of the flesh.
- For the melon cream, fold in the cream cheese, sugar, and vanilla extract to the melon puree.
- Now it's time to start layering the inside of the melon! Stick to the following order: cream, melon, cream, cake, cream, raspberries, cream, cake, cream, kiwi, cream, cake, cream, mango, cream, cake, cream, melon. Place the lid back on top of the filled melon and then cut it open vertically.
- Serve your melon cake with fresh raspberry sauce or jam for an unbeatable taste of summer!
