Watermelon cake
Watermelon Cake - A Summer Delight
Preparation time: 30 minutes
Baking time: 0 minutes
Total time: 30 minutes
Number of servings: 8
On hot summer days, a watermelon cake is the perfect choice to cool down and impress anyone. This simple and quick cake recipe requires no baking, making it ideal for any occasion. The fresh taste of watermelon, combined with a creamy texture, will turn every slice into a unique experience.
Ingredients:
- 500 g ripe watermelon
- 200 g mascarpone cheese
- 100 g whipped cream
- 50 g powdered sugar
- 1 package of digestive biscuits (approximately 200 g)
- 100 g melted butter
- 1 teaspoon vanilla extract
- A handful of mint leaves for decoration
Preparation:
1. Preparing the biscuit base: Start by grinding the digestive biscuits in a food processor until they become a fine powder. Mix the crushed biscuits with the melted butter until you obtain a homogeneous mixture. If you don’t have a food processor, you can put the biscuits in a bag and crush them with a rolling pin. Place the mixture in the base of a springform pan, pressing well to form an even crust. Leave the crust in the fridge for 15 minutes to harden.
2. Preparing the cream: In a bowl, combine the mascarpone cheese, whipped cream, powdered sugar, and vanilla extract. Use an electric mixer to beat the ingredients until you obtain a light and smooth cream. This cream will add a delicious and creamy note to your cake.
3. Preparing the watermelon: Cut the watermelon into small cubes, removing the seeds. It’s important to choose a ripe watermelon, as it will bring the desired natural sweetness and flavor to the cake. You can use a blender to make watermelon puree, but the cubes add a pleasant texture.
4. Assembling the cake: Remove the biscuit base from the fridge. Spread the mascarpone cream evenly over the crust, then add the watermelon cubes on top. You can arrange them nicely or sprinkle them randomly for a rustic look.
5. Refrigeration: Let the cake cool in the fridge for at least 2 hours. This step is essential to allow the flavors to blend and achieve the perfect texture.
6. Decoration and serving: Before serving the cake, decorate it with fresh mint leaves for a fresh look and wonderful aroma. You can add a few thin slices of watermelon around the edge of the cake for an extra splash of color.
Helpful tips:
- Make sure the watermelon is ripe, as a greener watermelon will affect the sweetness of the cake.
- You can experiment with other seasonal fruits, such as strawberries, peaches, or mangoes, to add a personal touch to the cake.
- If you prefer a healthier cake, you can replace the powdered sugar with natural sweeteners, such as honey or agave syrup.
This watermelon cake is not only a simple recipe but also a quick dessert that brings joy and refreshment on hot days. Enjoy every slice with friends and family, and savor the flavor of summer!
Watermelon cake is a delicious seasonal recipe. For this cake recipe, first prepare the base or crust. The biscuits are cut (into larger pieces) or grated on a large grater and then mixed with softened butter, and kneaded. If the biscuits are without cinnamon, add cinnamon. The circle from the cake pan is placed on a platter, greased with oil or butter, and baking paper is stuck to it (inside). The biscuit dough is pressed down to form the base, then leveled. The watermelon slices (200 grams) are mashed (pureed), sugar and vanilla sugar are added, and then placed in a pot to warm up a bit - do not boil! Meanwhile, the gelatin is soaked for 5 minutes in cold water (according to the instructions on the package). When the watermelon puree with sugar is warm, the soaked gelatin (5 min.) is well drained of water by pressing it and added to the watermelon puree (in this way: add a little warm watermelon juice over the soaked gelatin, mix, then add the dissolved gelatin to the watermelon puree). Let it cool. Before the gelatin sets, add the vanilla quark and whipped cream. This mixture is poured over the biscuit dough, leveled out, then a small indentation is made, and left in the fridge overnight. For the topping: The large pieces of watermelon (500 grams), along with water and sugar, are heated (be careful! do not let it boil!). It is mixed with the soaked gelatin, removed from heat, and left to cool. Before the gelatin sets, this mixture is poured over the cake (taken out of the fridge) and put back to cool. The well-set cake is removed from the fridge, the metal circle (from the cake pan) and baking paper are removed. The watermelon cake is decorated with powdered sugar and mint leaves. The Watermelon Cake recipe was proposed by Gabriela Carmen. Discuss more about this recipe on the recipe forum.
Ingredients: Ingredients for 16 pieces for a mold with a diameter of 26 cm: For the base: 200 grams of biscuits, 125 grams of butter (soft). For the cream: 200 grams of watermelon (pieces), 75 grams of sugar, one packet of vanilla sugar, 8 sheets of white gelatin, 300 grams of vanilla quark, 600 ml of whipped cream. For the topping: 500 grams of watermelon (pieces), 250 ml of water, 50 grams of sugar, 3 sheets of gelatin. For decoration: powdered sugar, mint leaves.
