Hokkaido Melon Cake Base
4 Eggs (~60g each)
Baked Melon Cheese Layer
250g Cream cheese
Melon Cheese Mousse Layer
|To make Hokkaido Melon Cake Base:
Pre-heat oven to 180 deg Celcius. Line side and bottom 8″ cake ring with parchment paper.
Place eggs and sugar in a bowl and whisk over a water bath to melt the sugar, to a temperature of around 50c-60c. Place the mixture on stand mixer and whisk at high speed till pale and fluffy. Fold in the sifted flour in 3 batches gently.
Pour into the pan and bake at 25-30mins. Cool the cake and cut out 1 cm as the base of the cake. Put the cut out onto the mould and set aside. Process the remaining in a food processor till fine crumbs – we will use that later!
To make Melon Baked Cheese Layer:
Pre-heat oven at 150 deg Celcius. Mix all ingredients and sift the mixture to avoid lumps. Pour into the mould with cake base on it and bake for 20 mins until wobbly. Turn off the oven and leave to cool. Freeze for 3 hours.
To make Melon Cheese Mousse Layer:
Mix gelatine with water to soften it, set aside. Whip cream till stiff peak and set aside.
Mix sugar, water , yolk and soften gelatine over water bath to melt it. Stir in mascarpone cheese till incorporate. Sift the mixture to remove any lumps.Fold the mixture into the whipped cream and pour into the mould that have the bake cheese and cake base. Freeze overnight.
To Assemble and Decorate:
Unmould cake and crumb coat with some saved mousse layer. Coat with the Honeydew cake crumbs from step 1! Serve by bringing the cake about an hour prior to room temperature from the fridge or freezer.