Impressive Watermelon cake with berries made with spinach, delicious mascarpone cream and jelly.
The secret behind the green color of this watermelon cake with berries is spinach. However, the taste of it fades away while baking so it tastes just like a vanilla cake. I’m sure that many of you would agree that this cake looks stunning! It’s perfect for some special occasion or just for some hot summer day.
Watermelon Cake – Ingredients
For this recipe i used frozen spinach. However, you can also use fresh spinach if you prefer. Frozen spinach you should leave to defrost, then squeeze it through the sieve to get rid of moisture. After that, just blend it in a food processor and it’s ready. Fresh spinach you should only blend in a food processor, which makes it much easier.
Filling of this Watermelon cake is made just with three ingredients, which are whipping cream, caster sugar and mascarpone cheese. All the ingredients you should beat together until smooth, fluffy and creamy consistency. That’s all! There is not need to use gelatin, this cream will come out stabilized. You only have to keep this cake in the fridge and take it out just before serving. It’s a perfect cake for a summer day.
Last layer is made just with jelly. However, remember to use less water than it’s says on the packet of you jelly.
Watermelon Cake : Substitutions
- Granulated sugar can be substituted with any other sugar of your choice. For example you may use stevia or xylitol and i recommend using variety 1:1 substitute for granulated sugar.
- Vegetable oil you may use regular butter.
- Biliberries can be substituted with chopped chocolate or blueberries.
PS: If you make any of my recipes, don’t forget to tag me on Instagram as @myfoodaycom and use the #myfooday hashtag. It makes me so happy to see you preparing my recipes!
Check My Other Summer Recipes
- No Bake Yogurt Cake
- Mini Oreo Cheesecakes
- Peach Cheesecake
- Cherry, Peanut Butter, Nutella, Oreo Ice Cream
- Strawberry Tiramisu
- food processor
- 164 g spinach
- 2 eggs
- 140 g sugar
- 155 ml vegetable oil
- 200 g plain flour
- 1 tsp baking powder
- 450 g whipping cream 30%
- 6 tbsp caster sugar
- 250 g mascarpone cheese
- 700 ml hot water
- 142 g jelly
- 110 g biliberries
- Frozen spinach leave to defrost, then squeeze it through the sieve to get rid of moisture. Puree in blender if needed. Fresh spinach puree in blender or food processor.
- In a large bowl, beat the eggs with sugar until thick and fluffy. Gradually add the oil meanwhile stirring using spatula. Add the spinach and stir again.
- Add in flour and baking powder through the sieve. Stir to combine.
- Line the bottom of 28 cm baking pan with baking paper. Pour the mixture into the prepared pan, bake at 180° C for 30 minutes or until a toothpick inserted in the center.
- Heat up water until boiling point. Pour into big bowl. Add in jelly and stir until gelatin is fully dissolved. Cool completely.
- Whipping Cream beat until stiff. Add caster sugar then beat again about 1 minute. Add in mascarpone, beat until well combined.
- Frosting spread evenly over the cake. Refrigerate for at least 20 minutes or until jelly is cooled completely.
- Biliberries spread over mascarpone filling. Using tablespoon gently pour cooled jelly onto frosting. Refrigerate for at least 3 hours.