Modern Watermelon Cake

To prepare the modern watermelon cake, start with the watermelon gelee, which will be inserted into the cake: soak the gelatin sheets in cold water for at least 10 minutes. Meanwhile, cut away the rind 1 and chop the flesh into large pieces 2 (you should obtain 250 g of flesh). Pour it into a saucepan with the sugar 3.

Let it cook for about 5 minutes, then remove from heat and blend everything with an immersion blender 4 to obtain a puree. Squeeze out the gelatin and add it to the watermelon puree 5, then blend again for a few seconds 6.

Apply film to the 20 cm diameter ring 7, place it on a tray, and pour the gelatin onto the film 8 9, making it easier to remove once the shape solidifies. Place in the freezer for at least half an hour, perfectly horizontal.

For the lime mousse, soak 8 g of gelatin sheets in cold water for about 10 minutes. Then bring 3.5 oz of heavy cream to a simmer in a saucepan, grate the lime and flavor the cream 1. Turn off the heat and add the well-squeezed gelatin to the still hot cream 2, mix well to melt it completely and let it cool to room temperature. In a bowl, pour 7 oz of fresh liquid cream, the mascarpone 3

and the powdered sugar 4. Whip with electric beaters, then add the lime-flavored cream in which you melted the gelatin 5. Mix again 6 to obtain a smooth, homogeneous, and lump-free cream.

Once ready, it should be poured over the now solidified gelee 7 8 so that you have the base and the heart of the modern cake ready after 1 hour in the freezer, perfectly horizontal. 9

Work sugar and eggs to obtain a fluffy and light mixture 1 2. Add the sifted flours 3.

Mix everything using a hand whisk 4, with gentle movements from bottom to top. Pour the obtained mixture into a 24 cm ring lined with parchment paper and placed on a baking tray also lined with parchment paper 5. Bake in a preheated static oven at 340°F, middle shelf, for 20 minutes. Once ready, remove from the oven and let it cool completely 6.

Proceed with the mint mousse, soak 12 g of gelatin sheets in cold water for about 10 minutes. Then pour 5.3 oz of cream into a saucepan, add the previously washed and dried mint leaves 1. Bring to a simmer, then turn off the heat and add the squeezed gelatin 2. Mix to dissolve completely. Let it cool to room temperature. You will then need to remove the mint leaves 3.

Work with the beaters 10.5 oz of fresh cream, the mascarpone, and sugar. Then add the mint-flavored cream (without leaves) and mix again 6. Then let it rest out of the fridge. It will be the top coating of the cake to pour over the heart of watermelon gelee as seen in the "Assemble the Cake" box.

Line the 24 cm disc with acetate, lay the sponge cake base. Then take the now solidified disc of lime mousse and gelee and remove the film under the gelee 1, slide out the ring 2 and place the disc on the sponge base with the gelee facing up 3, positioning it perfectly in the center.

Pour the mint mousse over the other components of the cake 4 until everything is covered and gently level the surface 5. Let it rest in the freezer for at least 1 hour. Meanwhile, prepare another watermelon gelee, as you did previously (see "For the Gelee" box). Once the gelatin is poured and mixed again to blend 6

pass the obtained mixture through a sieve 7 8 to filter it and collect the juice 9.

Once it has cooled and the cake is stabilized, pour it over the cake surface 10 11, then place it back in the freezer for 30 minutes. The modern watermelon cake is ready to be enjoyed.