- Anonymous
Cooking Tree will show you how to make a homemade version of this delectable recipe for Watermelon jelly cake.
– 95g Egg – 65g Sugar – 7g Corn syrup – 2g Vanilla extract – 60g Cake flour – 17g Melted unsalted butter – 30g Milk – Food coloring (green)
– 40g Plain Yogurt – 30g Sugar – 20g Sour Cream – 2g Vanilla extract – 3g Gelatin sheet (or Powdered gelatin) – 120g Whipped cream (whipped 50%)
– 170g Watermelon – 10g Sugar – 4g Gelatin sheet (or Powdered gelatin) – 70g Warm water + 10g sugar – 3g Gelatin sheet (or Powdered gelatin) – 150g Small cut watermelon
1. In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it, and stir to raise the temperature to 40 degrees, then remove from the pot. 2. Whip with a hand mixer until rich ivory-colored foam is formed, then add a little green food coloring to give it color. 3. Sift the soft flour and mix, then add a little of the batter to the melted butter and milk (50-60 degrees) and mix. 4. Put the mixed dough into the main dough, mix, pour into an 18cm oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 25 minutes.
5. After cooling, cut off the top and bottom, cut and prepare with a 15cm mold. 6. Mix plain yogurt, sugar, sour cream, and vanilla extract, then add melted gelatin and mix. 7. Add the whipped cream and mix, pour 1/3 of it into a 15cm mold lined with a sheet and harden in the freezer for 20 minutes.
8. Grind watermelon and sugar in a blender, heat in microwave for 20 seconds, add soaked gelatin, mix, pour over the hardened mousse, and harden in the freezer for 20 minutes. 9. Pour 1/2 of the remaining mousse cream, harden in the freezer for 20 minutes, mix with warm water, sugar, and gelatin, put in a small watermelon, mix, pour over the hardened mousse, and harden in the freezer for 20 minutes. 10. Pour all the remaining mousse and level it, then harden it in the refrigerator for 2 hours. 11. Decorate with round watermelon.