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Watermelon Cake

This watermelon cake is made by layering thick slices of ripe watermelon into a cake shape. The slices are assembled to create a visually striking, sponge-like dessert with a juicy, firm texture and vibrant pink color, resembling a frosted cake but made entirely of fruit. No baking or frosting is required, highlighting the natural sweetness and aroma of the watermelon.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8
Course: Main Course
Cuisine: Fusion
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 large Watermelon ripe and seedless, about 3-4 inches thick slice

Equipment

  • Sharp Knife
  • Cutting board
  • Round Plate or Cake Board
  • Spatula

Method
 

  1. Using a sharp knife and cutting board, cut the watermelon into 1-inch thick horizontal slices, ensuring each slice is even and stable.
  2. Select the most uniform slices and remove the rind carefully with a knife, leaving the pink flesh intact. Slice off any uneven edges to create flat, clean surfaces on the top and bottom of each slice.
  3. Arrange a large round plate or cake board. Starting from the bottom, place the first watermelon slice flat on the surface. Use a spatula or your hands to gently push down and stabilize the slice.
  4. Layer the subsequent 1-inch thick watermelon slices on top of the first, pressing lightly to ensure they stick together and form a stacked, cake-like structure. Continue until you have used all slices, creating a tall, singular pile that resembles a cake.
  5. Once assembled, chill the watermelon cake in the refrigerator for at least 10 minutes to firm up and help the slices adhere better. The finished structure should be firm, with a uniform pink color and smooth sides.
  6. Remove from the refrigerator, slice carefully with a sharp knife if serving in portions, and optionally garnish with fresh mint leaves or fruit for presentation. Serve immediately to enjoy the juicy, sponge-like texture of the watermelon slices.