In recent years, thanks to the “Raw Revolution,” nature’s wealth has made a comeback in restaurants and homes around the world with an array of produce in every shape, size, and color taking center stage, leaving animal proteins “on the back burner.” In the patisserie, nut flours and dairy substitutes reign supreme...and then there is fruit. Who would have thought there would come a day when a child would request a birthday cake made of melon?
- Prep Time
- 8 ServingsServings
- 1 watermelon
- 1 box of large strawberries
- 1/2 pint blueberries
- 1/2 pint raspberries
- 1/2 pint blackberries
- Whipping cream (dairy or pareve)
- 1/2 cup gin (optional)
1. Slice off top and bottom of the watermelon and place upright on one end. Using a large knife, slice from top to bottom, angling knife as you get towards the bottom, to remove all of the peel and white pith. Then slice water- melon to desired height (keep it tall for a dramatic birthday cake or slice evenly in the middle to form two separate “cakes”) and thinly slice along sides until smooth and even. If using gin, place watermelon onto a rimmed plate or tray and pour gin over melon and let it soak up the good stuff.
2. Meanwhile, wash and thinly slice the strawberries lengthwise, and whip up the cream.
3. Place watermelon onto cake stand or serving plate.
4. Place strawberries at the base of the “cake” to form a ring. At this point, the “cake” can be placed in the fridge until ready to serve. Just before serving, top “cake” with whipped cream and remaining berries.
5. Garnish with mint or flowers.
As Seen In Joy of Kosher With Jamie Geller Magazine (Summer 2014) - Subscribe Now