Watermelon Filling:
Cherries: 100g; Red Dragon Fruit: 200g; Fresh Cream: 60g; White Sugar: 50g; Gelatin Sheets: 20g.
Melon Skin:
Eggs: 3; Low Gluten Flour: 45g; Kiwi Fruit Milk: 30g; Green Vegetable Juice: as needed; Corn Oil: 35g.
Ingredients:
Cream Cheese: 150g; White Sugar: 20g; Yogurt: 20g; Lemon Juice: as needed.
Flavor: Fruity; Technique: Skilled; Time-consuming: Several hours; Difficulty: Advanced.
Watermelon Cake Cooking Steps
Ingredients Image
Dragon fruit and cherries with sugar blended into a thick sauce, then add softened gelatin sheets
Whip the fresh cream
Fold whipped cream into the fruit sauce
Pour into a container and freeze to set
Kiwi fruit and green leafy vegetables juiced separately
Mix fruit juice, oil, and 10g sugar
Add egg yolks and mix well
Add low gluten flour and mix well
Whip egg whites with sugar until stiff peaks form
Fold egg white mixture into egg yolk mixture
Take out a small portion of the cake batter and add some vegetable juice
Pipe the green batter onto a baking tray, shape into strips, and bake at 180 degrees for 3 minutes
Once the green batter strips are baked, pour the light batter on top and bake at 170 degrees for 10 minutes
Remove the parchment paper after baking (the green color turned out too thin!)
Beat cream cheese with sugar until smooth
Add yogurt and mix well
Spread the cheese mixture on the cake slices
Cut the watermelon flesh into pieces and place on top of the cheese mixture, trimming off excess white parts
Roll up, refrigerate for 1 hour, then cut into pieces
Finished product sprinkled with black sesame seeds
