Watermelon Fraisier Cake Recipe

Name: Watermelon Fraisier Cake
Prep time: 55 min
Cook time: 25 min
Total time: 80 min
Yield: 10
Cuisine: Korean
Ingredients: Cake sheet; 155g Egg; 110g Sugar; 10g Corn syrup; 2g Vanilla extract; 100g Cake flour; 5g Green tea powder; 28g Melted unsalted butter; 45g Milk; Watermelon jelly; 150g Watermelon; 10g Sugar; 4g Gelatin sheet (or 3g Powdered gelatin); Cream; 4 Egg yolks; 70g sugar; 25g Corn starch; 1/4ts Vanilla bean paste; 400g Hot milk; 3g Gelatin sheet (or Powdered gelatin); Whipped cream:350g whipping cream; 35g sugar

Cooking TreePublished: 2022-10-09 Updated: 2022-10-0301.8K views

Watermelon Fraisier Cake is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made a cake with a rich feeling of watermelon Fraisier with plenty of crunchy and chewy watermelon~

Fraisier uses a lot of muslin cream made by mixing custard and butter, but I personally like the Diplomat Cream made by mixing custard and whipped cream more delicious~^^

When I grind a watermelon and put the hardened jelly in a hemispherical mold on the side and put a raw watermelon in the middle, it was crunchy and I could eat it more coolly~

I think the square mousse frame is a size that can be enjoyed generously with more cream than I thought.
It’s a strong color, so my eyes are drawn to it~~

Take it out of the refrigerator and eat it right away, so it’s a good cake for hot summer days~

Enjoy watching~~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Watermelon Fraisier Cake

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Rating: 5.0/5
( 71 voted )

Serves: 10 Prep Time: 55 Minutes Cooking Time: 25 Minutes 25 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Cake sheet

155g Egg

110g Sugar

10g Corn syrup

2g Vanilla extract

100g Cake flour

5g Green tea powder

28g Melted unsalted butter

45g Milk

Watermelon jelly

150g Watermelon

10g Sugar

4g Gelatin sheet (or 3g Powdered gelatin)

Cream

4 Egg yolks

70g sugar

25g Corn starch

1/4ts Vanilla bean paste

400g Hot milk

3g Gelatin sheet (or Powdered gelatin)

Whipped cream:

350g whipping cream

35g sugar

Instructions

In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it, raise the temperature to 40 degrees while stirring, remove it from the pot, and whip it with a hand mixer until rich ivory-colored bubbles form.

Sift the soft flour and green tea powder and mix, then add a little of the batter to the melted butter and milk (50-60 degrees) and mix.

Put the mixed dough into the main dough, mix, pour into a 22.5 cm square oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 25 minutes. After cooling, cut off the top and cut into 2 pieces.

Finely grind watermelon and sugar with a blender, add melted gelatin, mix, pour into a hemispherical silicone mold, and harden in the freezer for 1 hour.

Mix egg yolk, sugar, and cornstarch in a pot, pour in hot milk little by little, mix, add vanilla bean paste, and mix.

Put it on low heat and heat it until it thickens, then cover it with cling wrap to cool it down, put it on a sieve, add the melted gelatin, and mix.

Add (6) to the whipped cream, mix, and place in a piping bag.

Lay a sheet on a 16.5cm square mousse mold, apply cream, and harden in the freezer for 20 minutes.

Remove the hardened watermelon jelly from the mold, attach it to the side of the mousse, squeeze the cream, and place the sliced watermelon on top.

Squeeze the cream on the watermelon, put the sheet on it, and apply the cream thinly, then harden it in the refrigerator for 2 hours.

Decorate with watermelon and the remaining cream.

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