Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
Whole Melon Cake
Getting reviews...
- Level: Intermediate
- Total: 9 hr 45 min (including chilling time)
- Active: 1 hr 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 482
- Total Fat
- 22 g
- Saturated Fat
- 11 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 2 g
- Sugar
- 52 g
- Protein
- 6 g
- Cholesterol
- 48 mg
- Sodium
- 462 mg
This light dessert—also known as Marugoto Melon Cake––is inspired by the one Chef Koki Kato dreamt up at his patisserie Atelier Kato in Japan (and which became an Instagram sensation when he posted it on his feed). The original summer treat is made by filling a scooped-out cantaloupe with whipped cream, sliced melon and strawberries and thin pieces of sponge cake. Then the whole thing is sliced into wedges like a real melon and served with a strawberry "flower" alongside. For this recipe, we devised an approachable method of creating something similar to Chef Kato’s beautiful dessert at home. Namely, we relied on white cake mix from a box and folded puréed cantaloupe into a cream-cheese mousse that's thickened with gelatin, which helps hold everything together. You can opt to replace the strawberries with other fruit of your choice, but steer clear of fruit that interferes with the gelatin’s setting powder, such as kiwi, papaya and fresh pineapple. The resulting dessert has bits of fruit enveloped in lightly sweetened cream that's sandwiched in cake layers—what’s not to love?
- Level: Intermediate
- Total: 9 hr 45 min (including chilling time)
- Active: 1 hr 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 482
- Total Fat
- 22 g
- Saturated Fat
- 11 g
- Carbohydrates
- 67 g
- Dietary Fiber
- 2 g
- Sugar
- 52 g
- Protein
- 6 g
- Cholesterol
- 48 mg
- Sodium
- 462 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat the oven according to the package instructions on the cake mix. Grease a 13-by-18-inch rimmed baking sheet and line with parchment.
- Prepare the cake batter according to the package instructions and transfer to the prepared baking sheet. Bake as directed, or until the cake just starts to pull away from the pan and a toothpick inserted in the middle of the cake comes out with only a few moist crumbs. Set aside to cool completely on a wire rack.
- Cut about 1/2 inch off the stem end of the cantaloupe and save the trimmed top. Cut a thin piece off the bottom of the cantaloupe to allow it to sit flat. Gently mark the exposed flesh in the top end of the cantaloupe with a 3-1/2-inch round cutter, then scoop out the flesh using a paring knife or spoon, leaving a 1/2-inch border. Discard all the seeds from the scooped-out flesh, then purée the fruit on medium speed until smooth, about 30 seconds.
- Mix the powdered gelatin with 2 tablespoons of cold water in a microwave-safe bowl until evenly hydrated and set aside to bloom (it will absorb some of the water and swell), about 5 minutes. Microwave for 15-second intervals until the gelatin has just melted, then stir until smooth and combined.
- Meanwhile, beat the cream cheese and confectioners' sugar in a large bowl using a rubber spatula until smooth. Whisk in 1/4 cup of the cantaloupe purée until smooth (reserve the rest in an airtight container in the refrigerator, and use within 3 days). Beat the heavy cream in another large bowl using a hand mixer until it reaches soft peaks.
- Drizzle the warm gelatin mixture into the cream while whipping on medium speed to evenly incorporate. Whip a bit more, until the cream reaches firm peaks. Fold the whipped cream into the cream cheese mixture in 2 additions. Transfer to a piping bag and twist the open end of the bag to seal. Refrigerate until needed.
- Cut four 3 1/2-inch-diameter rounds from the white sheet cake using the cutter.
- Fill the bottom of the cantaloupe shell with about 3 tablespoons of the cantaloupe cream. Lay a cake round on top, then pipe a 1/2-inch-thick layer of cantaloupe cream (about 1/4 cup) evenly on the cake, top with the diced strawberries in a single layer, pipe a 1/4-inch-thick layer of cream (about 3 tablespoons) to cover the strawberries and top with another cake round. Repeat the assembling process 2 times, first using the mandarin orange segments and then the grapes (in place of the berries). Finish it off by piping the remaining cream on the cake layer. Replace the reserved cantaloupe top and chill the dessert in the refrigerator until firm and sliceable, and chilled throughout, at least 8 hours and up to 1 day.
- When ready to serve, remove the top of the melon and cut the dessert into 8 wedges using a serrated knife, wiping the blade with a damp kitchen cloth or paper towel between cuts.
My Private Notes
Categories:
Looking for Something Else?
Related Pages
- Mini Sponge Cakes with Mandarin-Blueberry Filling...
- Cracked Chocolate Earth with Whipped Cream...
- Earl Grey Citrus Tea Cake
- Strawberry-Pink Lemonade Icebox Cake
- Mango Coriander Pound Cake Cupcakes with Mango...
- Molten Lava Cake with Whipped Cream
- Vietnamese Coffee Tres Leches Cake with Salted...
- Angel Food Cake
- Tres Leche Cake