Watermelon Fraisier | Dessert at Home | Watermelon Fraisier Cake Recipe

I made a cake with a rich feeling of watermelon prezi with plenty of crunchy and crunchy watermelon. Prezier uses a lot of muslin cream made by mixing custard and butter, but I personally find the Diplomat Cream made by mixing custard and whipped cream more delicious. When I grind a watermelon and put the hardened jelly in a hemispherical mold on the side and put a raw watermelon in the middle, it was crunchy and I could eat it more coolly. I think the square mousse frame has a lot more cream than I thought, so it’s a size that can be enjoyed generously. It’s a strong color, so my eyes are drawn to it. Take it out of the refrigerator and eat it right away, so it’s a good cake for a hot summer.

▶Mold size: 16.5cm x 4.5cm.

▶Ingredients

_ Cake sheet _

155g Egg

110g Sugar

10g Corn syrup

2g Vanilla extract

100g Cake flour

5g Green tea powder

28g Melted unsalted butter

45g Milk

_ Watermelon jelly _

150g Watermelon

10g Sugar

4g Gelatin sheet (or 3g Powdered gelatin)

_ Cream _

4 Egg yolks

70g sugar

25g Corn starch 

1/4ts Vanilla bean paste 

400g Hot milk

3g Gelatin sheet (or Powdered gelatin)

Whipped cream (350g whipping cream + 35g sugar)

▶Recipe

1. In a pot of hot water, place a bowl of eggs, sugar, starch syrup, and vanilla extract in it, raise the temperature to 40 degrees while stirring, take it out of the pot, and whip it with a hand mixer until rich ivory-colored bubbles form.

2. Sift the soft flour and green tea powder and mix, then add a little of the batter to the melted butter and milk (50-60 degrees) and mix.

3. Put the mixed dough into the main dough, mix, pour into a 22.5cm square oven pan, remove air bubbles, and bake in an oven preheated to 170 degrees for about 25 minutes. After cooling, cut off the top and cut into 2 pieces.

4. Finely grind watermelon and sugar with a blender, add melted gelatin, mix, pour into a hemispherical silicone mold, and harden in the freezer for 1 hour.

5. Mix egg yolk, sugar, and cornstarch in a pot, pour in hot milk little by little, mix, add vanilla bean paste, and mix.

6. Put it on low heat and heat it until it thickens, then cover it with cling wrap to cool it down, put it on a sieve, and mix it with the melted gelatin.

7. Add (6) to the whipped cream, mix, and place in a piping bag.

8. Lay a sheet on a 16.5cm square mousse mold, apply cream, and harden in the freezer for 20 minutes.

9. Remove the hardened watermelon jelly from the mold, attach it to the side of the mousse, squeeze the cream, and place the sliced ​​watermelon on top.

10. Squeeze the cream on the watermelon, put a sheet on it, apply the cream thinly, and harden it in the refrigerator for 2 hours.

11. Decorate with watermelon and the remaining cream.