To create a refreshing watermelon cake, we start by preparing the base. We bake the base in a preheated oven at 180 degrees Celsius, allowing it to brown evenly. Once the base is baked, we take it out of the oven and let it cool completely on a rack. Cooling is essential to prevent the filling from soaking into the base.
In the meantime, we take care of the watermelon. We take a ripe watermelon, wash it, and cut it into small pieces, making sure to remove the seeds. In a bowl, we add the juice of a fresh lemon, which will add acidity and enhance the flavor of the watermelon. We sprinkle a little sugar, which will help sweeten the mixture, and a pinch of salt, which will balance the flavors. We use a food processor to blend the ingredients until we achieve a smooth and homogeneous paste.
The next step is to prepare the gelatin. We cover the gelatin with cold water and let it soak for 10 minutes. After it has hydrated, we heat it over low heat, stirring constantly, until it completely dissolves. It is important not to let it boil, so it retains its gelling properties. Once the gelatin is ready, we carefully pour it over the watermelon mixture, gently mixing with a spatula to avoid lumps.
After mixing well, we put the mixture in the refrigerator to set. In the meantime, we take care of the whipped cream. Whip the cream until it becomes firm, being careful not to overwhip it. Once the watermelon mixture has started to thicken, we carefully add the whipped cream, gently folding it in to keep the air in the cream.
Now we are ready to assemble the cake. We use a special cake ring, which we place on a platter. We put the cooled base in the middle of the ring, over which we carefully pour the watermelon mixture mixed with whipped cream. It is important to level the surface to achieve an even appearance. We place the cake in the refrigerator for 3-4 hours, to firm up and meld the flavors.
To decorate the cake, we use green coconut, which will add a pleasant contrast and a festive appearance. This cake is not just a visual delight, but also a refreshing treat, perfect for hot summer days. Enjoy it with friends and family and savor every bite!
In the meantime, we take care of the watermelon. We take a ripe watermelon, wash it, and cut it into small pieces, making sure to remove the seeds. In a bowl, we add the juice of a fresh lemon, which will add acidity and enhance the flavor of the watermelon. We sprinkle a little sugar, which will help sweeten the mixture, and a pinch of salt, which will balance the flavors. We use a food processor to blend the ingredients until we achieve a smooth and homogeneous paste.
The next step is to prepare the gelatin. We cover the gelatin with cold water and let it soak for 10 minutes. After it has hydrated, we heat it over low heat, stirring constantly, until it completely dissolves. It is important not to let it boil, so it retains its gelling properties. Once the gelatin is ready, we carefully pour it over the watermelon mixture, gently mixing with a spatula to avoid lumps.
After mixing well, we put the mixture in the refrigerator to set. In the meantime, we take care of the whipped cream. Whip the cream until it becomes firm, being careful not to overwhip it. Once the watermelon mixture has started to thicken, we carefully add the whipped cream, gently folding it in to keep the air in the cream.
Now we are ready to assemble the cake. We use a special cake ring, which we place on a platter. We put the cooled base in the middle of the ring, over which we carefully pour the watermelon mixture mixed with whipped cream. It is important to level the surface to achieve an even appearance. We place the cake in the refrigerator for 3-4 hours, to firm up and meld the flavors.
To decorate the cake, we use green coconut, which will add a pleasant contrast and a festive appearance. This cake is not just a visual delight, but also a refreshing treat, perfect for hot summer days. Enjoy it with friends and family and savor every bite!
Ingredients
* 1 watermelon (approximately 1.5 kg) * 5 tablespoons lemon juice * 75 grams sugar * 2 packets gelatin * 500 grams whipped cream * 1 cake base (3 eggs, 2 tablespoons oil, green coconut, 3 tablespoons sugar, salt, and enough flour)