Description
Indulgent watermelon cake brings summer’s sweetest celebration to dessert tables with delightful Mediterranean charm. Cool slices reveal layers of pure refreshment, inviting you to savor each delectable moment of fruity bliss.
Ingredients
Scale
Main Ingredients:
- 1 medium seedless watermelon
Whipped Cream Ingredients:
- 2 cups (473 milliliters) heavy whipping cream
- 12 tablespoons (180 grams) powdered sugar (to taste)
- 1 teaspoon (5 milliliters) vanilla extract
Decoration Ingredients:
- Fresh berries (strawberries, blueberries, raspberries)
- Sliced kiwi or peaches
- Mint leaves (for garnish)
Instructions
- Trim the watermelon by slicing off both ends to create stable, flat surfaces for stacking, ensuring a level presentation.
- Cut the watermelon into uniform thick rounds approximately 1.5-2 inches in width, which will form the cake’s layers.
- Prepare the whipped cream mixture by combining heavy cream with powdered sugar and vanilla extract in a chilled mixing bowl.
- Whip the cream mixture using an electric mixer until stiff, glossy peaks form, creating a light and airy texture.
- Position the first watermelon round on a clean serving platter, creating a solid foundation for the cake.
- Spread a generous, even layer of whipped cream across the top surface of the first watermelon round.
- Carefully place the next watermelon round atop the cream layer, creating a stacked cake-like structure.
- Continue layering watermelon rounds and whipped cream, ensuring each layer is evenly coated and aligned.
- Once all rounds are stacked, completely enrobe the entire watermelon cake with remaining whipped cream.
- Artfully garnish the exterior with fresh berries, mint leaves, or sliced almonds for visual appeal.
- Refrigerate the assembled cake for 30 minutes to allow cream to set and flavors to meld.
- Slice and serve chilled, presenting a refreshing and visually stunning summer dessert.
Notes
- Select a ripe, seedless watermelon for smoother cake assembly and better texture.
- Chill the mixing bowl and whisk before whipping cream to achieve maximum volume and stability.
- Pat watermelon slices dry with paper towels to prevent excess moisture from making the cream runny.
- Use a serrated knife for clean, precise cuts through the watermelon to maintain even cake layers.
- Swap heavy cream with coconut cream for a dairy-free version that’s equally creamy and delicious.
- Experiment with different fruit toppings like berries, kiwi, or sliced almonds for added crunch and visual appeal.
- Keep the cake refrigerated until serving to maintain its shape and prevent cream from melting.
- For a lighter version, use Greek yogurt mixed with a touch of honey instead of whipped cream.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: No cooking method
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250
- Sugar: 20 g
- Sodium: 50 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 80 mg