Exclusive Watermelon Ice Cream Cake

The idea of making this ice cream cake was to make it look like a watermelon, with a green outer layer, so matcha powder was added to the cake flour, and a pink center, so dragon fruit juice was added.

Make a six-inch cake base using the chiffon method.

Demold after completely cooling, find a round cutter of appropriate size, and cut out the middle part. Alternatively, you can bake it in a square baking pan to create sheets and then cut out strips to assemble.

Place parchment paper at the bottom of the one-inch round mold, add the cut ring-shaped cakes, and set aside.

Mix the milk, egg yolks, and granulated sugar, heat over low heat, and stir quickly until thickened, then remove from heat.

After cooling, add the strained red pitaya juice.

Whip the cream until it reaches soft peaks.

Pour the dragon fruit egg batter into the whipped cream and stir evenly.

Pour into the cake ring and place in the refrigerator to freeze for 3 hours.

Cut out a core and make a smaller one.

Soften it in the refrigerator before eating, and squeeze chocolate on the surface as sunflower seeds.

Finished product image.