Project Description

Simulation Honeydew Cream Cake

The recipe comes from Korean cooking tree

Recently, more and more simulated fruit cream cakes

Because it is too hot in summer, may it be made into fruit to stimulate appetite?
No, today this is the representative, looking at the fresh and sweet melon cream cake!

Half-spherical cantaloupe, light green creamy surface, white cream texture, looks very cute, a lovely version of cantaloupe cream cake~

It contains 4 layers of sponge cake, 4 layers of melon pulp, and sweet animal cream. Every bite has refreshing fruit and cream~

If you think the current private cakes are boring, you might as well try this cute and interesting melon cream cake~

Recipe

Vanilla sponge embryo:
4 eggs, 100g sugar
5g vanilla extract, 15g honey, 35g butter
55g milk, 120g low powder

other materials
Stuffing cream (270g light cream, 27g sugar)
Spreading cream (100g light cream 10g sugar green pigment)
Melon texture (40g whipped cream 4g sugar)
Moderate cantaloupe chunks

Mold: 6-inch or 7-inch cake mold, 16x8cm hemisphere mold

1. Vanilla sponge cake
You can also use your favorite sponge recipe, the key point is to cut into 4 pieces after baking, the diameter of each piece is: 12, 13, 15, 16cm.

2. Handling the melon
Cut the honeydew in half, peel it, and slice it. This melon is round, so it can be cut in half, and its diameter is about 16cm, just fit into the mold, if your cantaloupe is too big, just cut it into several sections.
Then 270g whipped cream and 27g sugar are sent to 8 to distribute. This is used for filling cream.

3. Combination & Decoration
Find a mousse ring to fix the hemisphere mold, and put it in plastic wrap.
Put a 12cm piece of sponge into the bottom of the mold, then apply a layer of fresh cream, then add a slice of cantaloupe, and apply cream.
Put in a 13cm sponge piece and repeat the above steps to wipe 4 pieces of sponge cake.
Put the last piece of 16cm sponge cake, put it in the refrigerator and freeze for 30 minutes to set.
After freezing, take out the buckle and release the mold, tear off the plastic wrap, and slightly smooth the surface of the cream.
100g whipped cream 10g sugar. Whip the green food coloring until it is spread, and then spread it on the cake. Be careful not to use too much coloring, you can also use matcha powder instead!
40g whipped cream, 4g sugar, sent to the piping state, put it into the piping bag, and then squeeze it out to draw the lines of the melon

The secret is. . . Pay attention to the spacing, and then draw how to be happy

Finally, cut a piece of honeydew melon stalk shape, insert it on top of the cake, and you are done!

A green “fat man” is out!

Violent incision

The netted honeydew melon is very sweet, but not greasy. After refrigeration, it becomes fresh and delicious

It’s perfect with rich cream. It’s so pleasant to eat cakes like this in summer~~

UFM6000 Fruit Cake / Ice Cream Cake Slicer Video

 

About Cheersonic
Cheersonic manufactures the leading portioning equipment for bakeries producing fresh and frozen desserts. Since 1998 bakers have used Cheersonic machines to cut, slice and portion cheesecake, pie, layer cake, loaves, butter, cheese, pizza, sandwichs, and more. Cheersonic offers ultrasonic cutting solutions that support start-up bakeries and high production commercial facilities alike. Small standalone machines can be used in manual baking facilities and large inline robotic solutions aid in high speed production.

Cheersonic offers many ultrasonic slicing models, both inline and offline applications, with production speeds of 80 to 1,500 cakes or pies per hour.

Cheersonic’ latest offline introductions include ultrasonic cutting with or without divider inserts between each slice. This improves the quality of the cut and makes for a much better product presentation for the customer. In addition, robotic arm improves the speed, efficiency, and accuracy of the cutting process, producing professional looking products every time.

Chinese Website: Cheersonic Provides Professional Ultrasonic Cutting Solutions