Melon Cake Recipe

Name: Melon Cake
Prep time: 65 min
Cook time: 40 min
Total time: 105 min
Yield: 6
Cuisine: Korean
Ingredients: 4 Eggs; 100g Sugar; 15g Honey; 5g Vanilla extract; 35g Unsalted butter; 55g Milk; 120g Cake flour; Melon; Whipped cream (270g whipping cream + 27g sugar); Whipped cream (100g whipping cream + 10g sugar + green food coloring); Decorative whipped cream (40g whipping cream + 4g sugar)

Cooking Tree2023-07-2601.8K views

Cooking Tree is serving you a delectable recipe for Melon Cake, and we’ll show you how to prepare it from scratch.

I made a melon-shaped whipped cream cake with fresh melons~
I made a simple but different shape with a basic cake sheet and whipped cream~

It’s easier to make than I thought, and the scent of melon seeps into the cake and I think it smells like melon.
I cut a large fresh melon and used it, but it is good to use it after removing the water with a kitchen towel before using it~

It’s fresh fruit, so I think it’s best to make it and eat it quickly.
I iced only the outer part of the cake with green whipped cream, but it was okay because the pattern was made with white cream even if it was not neatly iced.

The white whipped cream decorated on the outside is expressed more naturally by diluting the whipping by about 60%. The melon faucet is also cute because it is shaped with melon flesh.

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Melon Cake

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Rating: 4.0/5
( 71 voted )

Serves: 6 Prep Time: 65 Minutes Cooking Time: 40 Minutes 40 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

4 Eggs

100g Sugar

15g Honey

5g Vanilla extract

35g Unsalted butter

55g Milk

120g Cake flour

Melon

Whipped cream (270g whipping cream + 27g sugar)

Whipped cream (100g whipping cream + 10g sugar + green food coloring)

Decorative whipped cream (40g whipping cream + 4g sugar)

Instructions

Place a bowl of eggs on a pot of hot water, add sugar, honey, and vanilla extract, and stir until the temperature reaches 40 degrees.

Whip with a hand mixer until it becomes a rich ivory-colored foam. Sift the soft flour and mix.

Pour a little of the dough into a bowl of melted unsalted butter and milk (temperature 50-60 degrees), mix, put in the main dough, mix, pour into an 18cm mold, and bake in an oven preheated to 170 degrees for 35-40 minutes.

Cool the sheet, cut off the top and bottom, then slice into 4 pieces and cut into 12cm, 13cm, 15cm, and 16cm pieces.

Remove the skin of the melon, slice it thinly, and place it on a kitchen towel to remove the moisture.

Put the wrap in the dome-shaped frame, put a 12cm sheet, apply whipped cream, and then add the sliced melon and cream.

Stack repeatedly and harden in the freezer for about 30 minutes, then take it out of the mold and apply green whipped cream on the outside.

Decorate like a melon pattern with whipped cream.

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