Ingredients with Measurements:
- 1 box of vanilla cake mix
- 1 cup of milk
- 1/2 cup of vegetable oil
- 3 eggs
- 1 pint of Melona ice cream
- 1 cup of heavy cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 1/2 cup of chopped honeydew melon
- 1/2 cup of chopped cantaloupe melon
Special equipment needed:
- 9-inch springform pan
- Electric mixer
- Ice cream scoop
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease the springform pan and line the bottom with parchment paper.
2. In a mixing bowl, combine the cake mix, milk, vegetable oil, and eggs. Mix until well combined.
3. Pour the cake batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
4. Let the cake cool completely. Once cooled, remove the cake from the pan and place it on a serving plate.
5. Using an ice cream scoop, scoop the Melona ice cream onto the cake. Spread it evenly over the top of the cake.
6. In another mixing bowl, whip the heavy cream until soft peaks form. Add the powdered sugar and vanilla extract and continue to whip until stiff peaks form.
7. Spread the whipped cream over the Melona ice cream layer.
8. Sprinkle the chopped honeydew and cantaloupe melon over the top of the whipped cream.
9. Place the cake in the freezer for at least 2 hours or until the ice cream is firm.
10. Once the ice cream is firm, remove the cake from the freezer and let it sit at room temperature for 5-10 minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 25-30 minutes
Freezing time: 2 hours
Temperature:
Oven temperature: 350°F
Freezer temperature: 0°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 380
Total fat: 22g
Saturated fat: 9g
Cholesterol: 85mg
Sodium: 290mg
Total carbohydrates: 41g
Dietary fiber: 0g
Sugar: 26g
Protein: 5g
Substitutions for ingredients:
- Vanilla cake mix can be substituted with any other flavor of cake mix.
- Melona ice cream can be substituted with any other flavor of ice cream.
- Honeydew and cantaloupe melon can be substituted with any other type of fruit.
Variations:
- Add a layer of crushed cookies or graham crackers between the cake and ice cream layers.
- Use different flavors of ice cream and fruit to create different variations of the cake.
- Drizzle caramel or chocolate sauce over the top of the cake before serving.
Tips and tricks:
- Make sure the cake is completely cooled before adding the ice cream layer.
- Soften the ice cream slightly before scooping it onto the cake to make it easier to spread.
- Use a hot knife to slice the cake for clean cuts.
Storage instructions:
Store the leftover cake in an airtight container in the freezer for up to 1 week.
Reheating instructions:
Let the cake sit at room temperature for 5-10 minutes before serving.
Presentation ideas:
- Garnish the cake with fresh mint leaves or edible flowers.
- Serve the cake with a scoop of whipped cream or a drizzle of caramel or chocolate sauce.
Pairings:
- Serve the cake with a glass of cold milk or a cup of hot coffee.
Suggested side dishes:
- Fresh fruit salad
- Grilled vegetables
- Garlic bread
Troubleshooting advice:
- If the cake is too crumbly, add a tablespoon of milk to the cake batter before baking.
- If the ice cream is too hard to spread, let it sit at room temperature for a few minutes to soften.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling food.
- Store the cake in the freezer to prevent bacterial growth.
Food history:
Melona is a popular Korean ice cream brand that was first introduced in 1992. It is known for its unique flavors and creamy texture.
Flavor profiles:
This Melona Ice Cream Cake is sweet, creamy, and refreshing. The vanilla cake provides a soft and fluffy base, while the Melona ice cream adds a fruity and creamy layer. The whipped cream and fresh melon add a light and refreshing finish.
Serving suggestions:
Serve this Melona Ice Cream Cake as a refreshing dessert on a hot summer day.
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Region: Korean