Cake with cantaloupe cream and cocoa for Dia's birthday

Melon and cocoa cream cake - A festive delicacy

I propose a cake recipe that will surely become the star of any party: a melon and cocoa cream cake. This personal recipe is dedicated to a special occasion, Dia's birthday, but it can be enjoyed at any time of the year. With delicious flavors and a light texture, this cake will impress with its elegant appearance and refined taste.

General information:

- Preparation time: 20 minutes
- Baking time: 35 minutes
- Cooling time: 2 hours
- Total time: 2 hours and 55 minutes
- Number of servings: 10-12

Ingredients:

*For the base:*
- 4 eggs
- 4 tablespoons sugar
- 4 tablespoons ground walnuts (not too fine)
- 2 tablespoons cocoa
- 2 tablespoons oil
- 2 tablespoons sparkling water
- 1/2 packet baking powder
- 2 tablespoons flour
- A pinch of salt

*For the cream:*
- 4 large slices of melon (about 500 g)
- 500 g liquid cream
- 4 tablespoons cocoa
- 2 tablespoons powdered sugar
- Juice from half a lemon
- 1 packet gelatin (10 g)

*For the caramel sauce:*
- 25 g butter
- 2 tablespoons sugar
- 4 tablespoons milk
- 150 g chopped nuts

Preparation:

Step 1: Preparing the base

1. Start by preheating the oven to 180 degrees Celsius. Prepare a 25 cm removable cake pan by greasing it with a little butter or oil and dusting the bottom with flour.

2. In a large bowl, separate the egg whites from the yolks. Beat the egg whites with a pinch of salt using a mixer until you obtain a firm foam. Gradually add the sugar, continuing to mix until the mixture becomes glossy and forms stiff peaks.

3. Carefully fold in the sparkling water into the egg white foam using a spatula or wooden spoon to retain the air in the mixture. Add the yolks, mixing gently.

4. Add the oil and ground walnuts, mixing carefully again. Finally, sift in the flour, cocoa, and baking powder, mixing gently until homogeneous.

5. Pour the mixture into the prepared pan and bake for 35 minutes or until a toothpick inserted in the center comes out clean. After baking, let the base cool in the pan for 10 minutes, then remove it to a wire rack to cool completely.

Step 2: Preparing the cream

1. Peel the melon and remove the seeds, then cut it into pieces. Place them in a blender and blend until you obtain a smooth puree.

2. In a separate bowl, whip the liquid cream with a mixer until it becomes firm. Add the melon puree, gently folding to avoid losing the air in the cream.

3. Taste the cream and, if necessary, add the 2 tablespoons of powdered sugar and lemon juice, mixing well.

4. In a small bowl, hydrate the gelatin in cold water (about 50 ml) for 5-10 minutes. Then, heat the gelatin over low heat, stirring constantly until it liquefies.

5. Pour the liquefied gelatin into the melon cream, mixing quickly with the mixer on high speed to incorporate it evenly.

Step 3: Assembling the cake

1. When the base is completely cooled, cut it into two parts, with the first part being thicker, which you will use as the base.

2. Soak the base layer with a syrup made from water, sugar, and rum essence to give it moisture and flavor.

3. Pour the first part of the melon cream over the soaked base and level it with a spatula.

4. Add cocoa to the second part of the cream and mix well. Pour this over the melon cream and level it.

5. Cover with the other base, also soaked, and refrigerate the cake for at least 2 hours, covered with plastic wrap.

Step 4: Preparing the caramel sauce

1. In a saucepan, place the sugar over medium heat and let it melt until it becomes golden. Be careful not to burn it!

2. In another saucepan, melt the butter with the milk. When the sugar is completely melted, add the milk and butter mixture, stirring continuously until the sugar is completely dissolved.

3. Add the chopped nuts and mix well, then let the sauce cool slightly.

Step 5: Finishing the cake

1. After the cake has cooled and set, remove it from the refrigerator and place it on a serving platter.

2. Pour the caramel sauce over the cake and decorate with a little coffee for a contrast of flavors.

3. Let the cake sit for a few minutes to allow the caramel to settle, then it is ready to serve.

Serving suggestions and variations

This melon and cocoa cream cake pairs perfectly with a glass of fresh lemonade or a fruit tea. You can also serve it with a scoop of vanilla ice cream for a refreshing contrast.

If you want to experiment with flavors, you can add a few drops of vanilla extract to the melon cream or you can replace the melon with another seasonal fruit, such as mango or strawberries.

Nutritional benefits

Melon is an excellent source of vitamins A and C, having antioxidant properties. Walnuts add protein and healthy fats, while cocoa has beneficial effects on the heart and well-being. This cake is a delicious choice that offers not only a culinary experience but also valuable nutrients.

Frequently asked questions

1. Can I make the cake without gelatin? Yes, you can use an alternative ingredient like agar-agar to achieve the same consistency.

2. How can I store the cake? The cake stores well in the refrigerator, covered, for 3-4 days.

3. What can I do if I don't have melon? You can use other juicy fruits, such as peaches or pineapple, adapting the recipe based on the available fruits.

This melon and cocoa cream cake is truly a culinary gem that will bring smiles to the faces of your loved ones. With each slice, you will discover a perfect combination of flavors and textures, a true feast for the senses. Happy birthday, Dia!