For those of you healthy readers, I have backed away from my butter and I have made a sweet watermelon cake. It’s delicious and beautiful and it’s figure friendly too. The great thing about this cake is you can use whatever fruit you have on hand. Make it as decked out as you want. Just remember to serve it immediately as watermelon is pretty watery, and you don’t want to thin out your whipped cream. Enjoy!
Watermelon Fruit Cake
Fruit Cake
1 small watermelon
Raspberries
Blueberries
Kiwi
Chopped Walnuts
TIP: You can add whatever fruit you like to this cake. Add almonds, chocolate shavings. Get creative!
Whipped Cream Ingredients
2 cups heavy cream
2 teaspoons vanilla extract
2 tablespoons confectioners’ sugar
Directions
1. Slice your watermelon into 1″ rounds. and use a pairing knife to carefully remove the rind so you have big watermelon circles. Layer pieces of paper towels in between the slices to absorb any extra water. Set in fridge.
2. Slice your kiwis and wash any additional fruit and set aside.
3. In a large bowl, whip cream until stiff peaks are just about to form. Beat in the vanilla and sugar until peaks form. Make sure not to over-beat or it will turn into butter.
4. Take your watermelon slices our of the fridge and pat dry with additional paper towels. Set the first layer on your platter and cover the layer with whipped cream. Keep adding your layers until you are the top then frost the entire watermelon cake. Top with desired fruit and nuts and serve immediately or refrigerate.
TIP: This is best served immediately. Watermelon has a high water content so your whipped cream will get watered down if you let it sit out. ** If you want to make this without whipped cream you can substitute vanilla yogurt in between the layers, but I still recommend using a frosting on the sides of the cake to frost it.
