Melon cake
You can also make this delicious cake using sponge cake or souffle cake instead of castella
How to make it
1
Put the cream and granulated sugar in a bowl and whisk over ice water until roughly stiff
2
Cut the Yubari melon into bite-sized pieces and cut the castella into thirds of equal thickness
3
Spread the cream evenly on the castella cake and arrange the melon on top. Add another layer of cake, cream and melon on top in the same way, and finally top with another layer of castella cake
4
Once the cream has been spread all over, chill in the refrigerator for at least an hour
5
Blend A in a blender to make melon sauce
6
Cut [4] into 2cm wide pieces, place on a plate, and pour the sauce from [5] over it
Materials1 person
-
- Yubari melon
- 1/4
-
- Castella
- 5cm x 15cm
-
- Fresh cream
- 300ml
-
- Granulated sugar
- 30g
-
[A]
- Yubari melon
- 1/4
-
- Granulated sugar
- 20g
[PR]
Seasonal Recommendations
It's the perfect treat for yourself, and you can enjoy the rich aroma of matcha and its chewy texture
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