Cake Base

Preheat your oven to 170°C. Also begin boiling water in a pot, we’ll double boil our first mixture.

  1. In a heat safe bowl mix:
    • Eggs, 4
    • Sugar, 100g
    • Honey, 15g
    • Vanilla Extract, 5g
  2. Double boil while mixing until mixture reaches 40°C. Put aside.
  3. In a separate bowl mix butter and milk while double boiling until the mixture reaches 60°C.
    • Unsalted Butter, 35g
    • Milk, 55g
  4. Whisk the egg mixture until fluffy.
  5. Add flour to egg mixture and combine.
    • Flour, 120g
  6. Add a little bit of the egg mixture to the butter mixture. Combine well.
  7. Add the butter mixture to the egg mixture. Add a tiny bit of green food dye. Combine well.
    • Green Food Dye
  8. Line and oil a round baking tin. Add mixture.
  9. Bake for about 35~40 minutes at 170°C.
  10. Let cool.

Undyed Cream

  1. In a bowl whisk until peaks form.
    • Cream, 310g
    • Sugar, 31g
  2. Store in the fridge until needed.

Melon

  1. Remove rind and seeds. Cut into 1cm slices.
    • Honeydew Melon, 1/4
  2. If possible pat dry.

Putting most of it together

Preparation

  1. Slice the cake into 1cm sheets.
    • Cake, baked earlier.
  2. Line a cake-sized bowl with cling wrap.

    You want this to be quite a round bowl. This is where the cake gets its shape.

  3. Cut a sheet of the cake roughly to the circumference of the bottom of the bowl, place it in, add a layer of cream, add a layer of melon roughly cut to the circumference of the bowl. Repeat until you have filled the bowl, finishing with a layer of cake.
    • Cake, sliced earlier.
    • Undyed cream, prepared earlier.
    • Melon, prepared earlier.
  4. Put in the freezer for 30 minutes.
  5. With the leftover melon cut a small T shape to emulate the stem of the melon. You can snack on the rest.
  6. Keep the leftover undyed cream.

Dyed Cream

  1. Whisk until peaks form.
    • Cream, 310g
    • Sugar, 31g
    • Green Food Dye

Putting it all together

  1. Remove cake from bowl.
    • Cake, prepared earlier.
  2. Cover cake with dyed cream. Smooth it out.
    • Dyed cream, prepared earlier.
  3. Use the leftover undyed cream in a piping bag to emulate the look of a melon.
    • Undyed cream, prepared earlier.
  4. Add the melon stem cutout to the top.
    • Melon stem, prepared earlier.
  5. Keep in the fridge for a while to firm up.