Watermelon Cake

Slice yourself a wedge of this brilliant twist on a triple-layered fruitcake.

The ingredient of Watermelon Cake

• 6 5kg whole watermelon
• 600ml double cream
• 60ml 1 4 cup thickened cream
• 80g 1 2 cup icing sugar mixture
• 2 teaspoons vanilla extract
• 1 4 honeydew melon deseeded
• 1 4 rockmelon deseeded
• baby mint leaves to serve

The Instruction of watermelon cake

• cut the top and bottom off the watermelon the watermelon should be about 15cm high reserve the top and bottom pieces stand upright on a chopping board and carefully cut around the watermelon to remove the rind and make a cylinder shape cut the watermelon crossways twice to make 3 layers
• place each piece of watermelon on a tray lined with paper towel to drain well
• use electric beaters to beat double cream thickened cream icing sugar mixture and vanilla in a bowl until firm peaks start to form do not overbeat or it will curdle place 1 piece of watermelon on a serving plate spread with a little of the cream mixture top with another piece repeat the layers finishing with a watermelon layer on top
• pat outside of watermelon stack with paper towel to dry as much as possible you need to do this or your cream wonu2019t stick spread top and sides with remaining cream mixture to cover place in fridge for 10 minutes to chill
• meanwhile use a melon baller to scoop balls out of the reserved watermelon pieces repeat with the honeydew and rockmelon
• top the watermelon cake with the honeydew rockmelon and watermelon balls sprinkle with mint leaves

Nutritions of Watermelon Cake

calories: 397 935 calories
calories: 25 3 grams fat
calories: 15 7 grams saturated fat
calories: 43 4 grams carbohydrates
calories: 35 6 grams sugar
calories: n a
calories: 4 grams protein
calories: 92 milligrams cholesterol
calories: 38 milligrams sodium
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calories: nutritioninformation