Devil fruit cake - layered sponge, fruit and whipped cream inside a crown melon
Anything with Alvin · ♥ 131.2K likes · 8.6M views · 9 min video
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Ingredients
Method
Techniques
- 6 whole whole eggs
- 6 whole egg yolks
- 300 g sugar
In a stand mixer combine six whole eggs, six egg yolks, 300 grams of sugar and a teaspoon of vanilla and whip to the ribbon stage, about five minutes.
The devil fruit, as a melon cake
- 1 tsp vanilla
- 225 g cake flour
- 2 tsp baking powder
- ½ tsp kosher salt
Sift 225 grams of cake flour, two teaspoons of baking powder and half a teaspoon of kosher salt onto a sheet of parchment paper.
Melt 50 grams of unsalted butter with 120 grams of whole milk in a saucepan.
- 50 g unsalted butter
- 120 g whole milk
Fold the sifted flour mixture slowly into the ribboned eggs with a large spatula without knocking out the air bubbles.
Pour the heated butter and milk into a bowl with about two cups of the finished batter as a sacrifice, then fold that back into the main batter so the bubbles survive.
- 1 whole Japanese crown melon
Bake in a preheated 375F convection fan oven for 10 to 12 minutes.
Slice the top off the crown melon, remove the seeds and lift the inside fruit out in as large and solid a piece as possible. Drain the base and top upside down on a paper towel.
- kiwis
- strawberries
- mangoes
Slice the kiwis, strawberries and mangoes thin, roughly a sixth to an eighth of an inch.
- 7 g gelatin
Bloom about 7 grams of gelatin in 80 grams of hot water at around 180F - not boiling, which deactivates it.
- 80 g hot water
- 650 g cold heavy cream
- 50 g powdered sugar
- salt
Whip 650 grams of cold heavy cream with 50 grams of powdered sugar and a pinch of salt; at soft peaks pour the bloomed gelatin in slowly. That is the stabilised whipped cream.
Lay the smallest circle in the bottom of the hollowed melon, pipe a ring of stabilised whipped cream, then a layer of mango.
Layering the cake inside the melon
- crown melon juice
Add a slightly larger circle of cake, brushed with the excess melon juice for flavour and compression, then more cream, strawberries and cake; repeat to the brim.
- purple fondant
- simple syrup
Roll a large sheet of purple fondant to about a quarter inch thick and lay it over the melon, using simple syrup as the adhesive.
Cut thin strips of fondant, curl the front and the back in opposite directions to make an S, and stick each one onto the base until the whole surface is covered.
Cut the melon open for a cross-section, then cut each half into quarter wedges to serve.
Cutting and tasting