Refreshing Summer Desserts

Watermelon Layer Cake with Spinach Sponge

Name: Watermelon Layer Cake with Spinach Sponge
Total time: 70 min
Ingredients: For the spinach sponge:; Frozen spinach – 300 g; Plain flour – 300 g; Gellwe Baking Powder – 1 tsp; Gellwe Vanilla Sugar – 1 tsp; Sugar – 150 g; Large eggs – 3; Vegetable oil – 200 ml; For the whipped cream filling:; Whipping cream (36% fat) – 500 g; Icing sugar – 2 tbsp; Gellwe Food Gelatine – 10 g; Milk – 60 ml; For the watermelon filling:; Gellwe Raspberry Flavour Jelly – 3 packs; Watermelon – 1 kg

70 min.

Difficult

Download PDF

Ingredients:

For the spinach sponge:

Frozen spinach – 300 g
Plain flour – 300 g
Gellwe Baking Powder – 1 tsp
Gellwe Vanilla Sugar – 1 tsp
Sugar – 150 g
Large eggs – 3
Vegetable oil – 200 ml

For the whipped cream filling:

Whipping cream (36% fat) – 500 g
Icing sugar – 2 tbsp
Gellwe Food Gelatine – 10 g
Milk – 60 ml

For the watermelon filling:

Gellwe Raspberry Flavour Jelly – 3 packs
Watermelon – 1 kg

A colourful layered cake combining a soft, naturally green spinach sponge with delicate whipped cream and a refreshing watermelon jelly filling. Made with Gellwe Raspberry Flavour Jelly, this eye-catching dessert brings together creamy sweetness and juicy watermelon flavour. Perfect for summer celebrations, birthdays and special occasions.

Preparation instructions:

1.

Prepare the sponge cake. Defrost the spinach, squeeze out any excess water using a sieve and blend thoroughly until smooth. Mix the flour with the baking powder and vanilla sugar. Beat the eggs with the sugar until light and fluffy. While continuing to beat, gradually pour in the oil in a thin stream. Finally, add the flour mixture and spinach. Mix until combined.
2.

Transfer the batter to a 22 × 22 cm baking tin lined with baking parchment. Place in an oven preheated to 180°C and bake for approximately 50 minutes. Once the cake has cooled, cut off the domed top.
3.

Prepare the watermelon filling. Remove the watermelon rind and seeds, then blend the flesh until smooth. Transfer to a saucepan and bring to the boil. Remove from the heat, add the Gellwe Raspberry Flavour Jelly powders and stir until completely dissolved. Place the saucepan in a bowl of cold water to cool. Stir occasionally as the mixture begins to set.
4.

Prepare the whipped cream filling. Pour the cold milk over the gelatine and set aside to bloom. Once swollen, divide the mixture into two equal portions. Heat the first portion over a bain-marie until the gelatine dissolves. Whip 250 ml of chilled cream with 1 tablespoon of icing sugar until stiff peaks form, then combine with the dissolved gelatine.
5.

Place the bottom sponge layer back into the baking tin and spread the prepared whipped cream filling over it. Transfer to the freezer or refrigerator briefly. Once the cream layer has set, spread the partially set watermelon filling over it and return to the refrigerator.
6.

Meanwhile, prepare the second portion of whipped cream filling in the same way and spread it over the set watermelon layer.
7.

Remove the brown crust from the reserved top of the sponge cake, then crumble the remaining green sponge with your hands. Sprinkle the crumbs evenly over the top of the cake.
8.

Refrigerate the assembled cake for several hours until completely set.
9.

Enjoy!