This No-bake melon layer cake is what dreams are made of. Doesn't require cooking, full of juicy fruit and a vanilla cream, this is what we like to see.
Serves88
Prep time30 mins30 minutes, + 30 mins chilling time
+ 30 mins chilling time
Ingredients
1 rockmelon, halved, seeded
¼ watermelon, halved crossways
450g pkt Coles Make At Home Double Sponge Unfilled Cake
300ml thickened cream
250g mascarpone
1½ tbs icing sugar mixture
2 tsp vanilla bean paste
2 tbs finely chopped pistachios
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Method
Step 1
Peel 1 rockmelon half and thinly slice. Peel 1 watermelon half and thinly slice.
Step 2
Use a large serrated knife to carefully cut the sponge cakes in half horizontally (reserve 1 cake layer for another use). Place 1 cake layer on a serving platter.
Step 3
Use an electric mixer to whisk the cream in a large bowl until soft peaks form. Add the mascarpone, icing sugar and vanilla and whisk until firm peaks form (don’t overmix).
Step 4
Spread one-third of the cream mixture evenly over the cake layer on the platter. Top with the rockmelon slices. Continue layering with the remaining cake layers, remaining cream mixture and the watermelon slices, finishing with cream mixture.
Step 5
Use a melon baller to scoop balls from remaining rockmelon half and watermelon half. Arrange melon balls over the top of the cake. Place in the fridge for 30 mins to chill.
Step 6
Sprinkle cake with the pistachio. Cut into pieces to serve.
No-bake melon layer cake
Serves88
Prep time30 mins30 minutes, + 30 mins chilling time
+ 30 mins chilling time
Ingredients
1 rockmelon, halved, seeded
¼ watermelon, halved crossways
450g pkt Coles Make At Home Double Sponge Unfilled Cake
300ml thickened cream
250g mascarpone
1½ tbs icing sugar mixture
2 tsp vanilla bean paste
2 tbs finely chopped pistachios
Description
This No-bake melon layer cake is what dreams are made of. Doesn't require cooking, full of juicy fruit and a vanilla cream, this is what we like to see.
Method
Step 1
Peel 1 rockmelon half and thinly slice. Peel 1 watermelon half and thinly slice.
Step 2
Use a large serrated knife to carefully cut the sponge cakes in half horizontally (reserve 1 cake layer for another use). Place 1 cake layer on a serving platter.
Step 3
Use an electric mixer to whisk the cream in a large bowl until soft peaks form. Add the mascarpone, icing sugar and vanilla and whisk until firm peaks form (don’t overmix).
Step 4
Spread one-third of the cream mixture evenly over the cake layer on the platter. Top with the rockmelon slices. Continue layering with the remaining cake layers, remaining cream mixture and the watermelon slices, finishing with cream mixture.
Step 5
Use a melon baller to scoop balls from remaining rockmelon half and watermelon half. Arrange melon balls over the top of the cake. Place in the fridge for 30 mins to chill.
Step 6
Sprinkle cake with the pistachio. Cut into pieces to serve.
