Watermelon cakeApprox. 60 minutes baking + 40 min. preparation timeeasy
What you need: cake ring Ø 24 cm, baking paper, rolling pin
IngredientsSend shopping list by e-mail
For the dough
- 180 g soft butter, cut into pieces
- 200 g sugar
- 1 tsp vanilla extract
- 3 eggs
- 10 g red food colouring paste
- 250 g milk
- 400 g flour
- 1 pinch of salt
- 2 tsp baking powder
- 100 g chocolate drops
For the buttercream
- ½ packet custard
- 250 g milk
- 25 g sugar
- 190 g soft sweet buttercream
- Decocino sugar paste green, red, black and white
- Decocino wafer roses
- Decocino colouring paste red
- Decocino colouring paste green
- Preheat the oven to 170°C; line the cake tin with baking paper.
- Cream the soft butter and vanilla extract in an electric mixer to form a foamy mixture. Add each egg one at a time, stirring slowly and constantly in between additions. Then using the highest speed setting, beat everything together until foamy.
- Sift the flour, salt and baking powder, and fold into the mixture in alternation with the colouring paste and milk; finally folding in the chocolate drops. Spoon the batter into the cake tin and bake at 170°C for 50 minutes.
- Cook the vanilla cream with milk and sugar according to packet instructions. Leave to cool and beat with the soft butter to form a foamy, whitish cream (allow a good 10 minutes).
- Coat the cooled cake with the cream and put in the fridge to chill for 30 minutes, until the buttercream is quite firm.
- Cover the cooled tart with the fondants to decorate, form the cores by hand and attach them to the cake. Model the melon slice and use it as an eye-catching decoration together with the wafer flowers.