Simple homemade watermelon yogurt charlotte cake recipe

How to make Watermelon Yogurt Charlotte Cake

• 1

  Make the cake base

  Use a knife to cut one end of the Sampa cake. Remove the cake mold and arrange the cake around the mold and at the bottom of the mold.

  Tip: To facilitate transferring the cake to a plate and to prevent the filling from sticking to the mold, you should use a layer of plastic wrap to cover the bottom of the mold.

  To have a flat base for placing into the mold, take the Sampa cake out and cut off about one finger’s width from the top of the cake.

  Then, arrange the cut cake into the mold. To make the cake look nicer, be sure to tightly arrange the cakes against each other and fill the mold completely.

  

  

  

  
• 2

  Make the filling

  Soak 7g of gelatin leaves in cold water for about 10 minutes to allow the gelatin to swell and soften.

  Tip: When the gelatin has expanded, squeeze out the water and then steam it for 5 minutes until the gelatin dissolves. If you are using powdered gelatin, you should soak 2 tablespoons of powdered gelatin in 30ml of cold water.

  Next, add 150g of whipping cream and 45g of sugar into a bowl and mix well. Use a hand mixer to whip the mixture until the cream reaches a smooth, fluffy consistency with visible peaks, then stop.

  Tip: To whip the cream faster, refrigerate the whipping cream for 10 minutes before whipping. Whip in one direction, gently rotating the bowl and avoid whipping in reverse to prevent the cream from separating.

  Then, take 150g of unsweetened yogurt and add it to the bowl, along with 20ml of lemon juice, then fold it gently into the whipped cream mixture.

  Pour the yogurt filling into the prepared cake base, using a flat spatula to spread it evenly and place it in the refrigerator.

  Tip:

  • If you want the cake’s surface not to be too hard, cover the surface of the cake with plastic wrap. Then place the cake in the refrigerator for 6 – 8 hours to fully set.
  • Putting the cake in the refrigerator helps firm up the structure of the cake and prevents the cream from melting.

  

  

  

  
• 3

  Prepare the watermelon flesh

  Take 1/2 of the prepared watermelon and remove all the seeds. Next, use a small round spoon from the measuring spoon set to scoop out the watermelon flesh.

  To make the watermelon balls more rounded and beautiful, remember to scoop them out in a hemispherical shape. Scoop about 20 – 30 watermelon balls and then stop. The remaining part of the watermelon will be used to make watermelon juice.

  Tip: If you don’t want to remove the seeds or find this step tedious, you can buy seedless watermelon to make it quicker. You can also use a spoon or any mold to cut out the shape.

  

  

  

  
• 4

  Making watermelon jelly

  For the leftover watermelon, take about 50g and put it in the blender to puree. Depending on your taste, you can add sugar or not.

  Soak 2g of gelatin sheets in cold water to bloom, then squeeze out the water.

  Warm the watermelon mixture and add the 2g of bloomed and squeezed gelatin, stir until dissolved, turn off the heat and let it cool.

  

  

  

  
• 5

  Completion

  Take the cake out of the fridge and remove it from the mold, place the cake on a plate and gradually arrange the watermelon cubes on the surface of the set cake.

  Then pour the watermelon jelly over it and put it in the refrigerator for about 1 hour before serving.

  Garnish with a few mint leaves, and the charlotte cake is ready.

  

  

  

  
• 6

  Final Product

  The completed watermelon yogurt charlotte cake will have the beautiful red color of watermelon, with a bit of green from mint leaves. The cake has a light crispy outer layer and a filling that is both sour and sweet. The cake is rich and fragrant with a hint of watermelon scent, making it incredibly appealing.