Cool Summer Melon and Berry Cake With Chickpea Cream

A cool summer, low calorie, Melon and Berry cake with Chickpea cream.

This beautiful cake should be a hit with anyone, so here's now it's made

Ingredients:

• Flour 200 grams
• 5 eggs
• Milk 25 ml
• Olive oil 75 grams
• Pandan extract 3 drops
• Sugar 100 grams
• Strawberry 5 berries
• 1 Candy melon
• Raspberry 10 berries
• 1 can of Chickpeas
• Sugar 50 grams

Garnish:

• Chopped Pistachio
• Dried rose petals

In a mixing bowl:

• Add olive oil (75g) into sifted plain flour (200g) mix well
• Added milk ( 75g) and 5 eggs yolks to the flour mix
• Add 3 drops of Pandan essence
• Mix everything until smooth and the colour is mixed throughout

In a separate mixing bowl:

• Beat egg whites with a mixer, slowly adding normal white sugar (200g) until the eggs make firm peaks when the mixer is withdrawn.

Combine the ingredients:

• Fold 1/3 of the egg white mix with the dry mix folding the dry mix gently.
• When the above has mixed, add another 1/3 of the egg white and fold until mixed
• Add the remaining 1/3 egg white mix, and fold gently.

Pour the mixture into a lined or buttered bake tray. Use what you have access to, in our case it was a shallow baking tray lined with baking paper.

Preheat the oven to 170 degrees for 5 minutes

Bake the Pandan cake in the oven for 20 minutes.

Cutting the fruit:

• Cut the Strawberries into quarters, leaving the stem for some added colour.
• Cut some slices from the Candy Melon and square the edges (flat rectangles)
• Scoop several rounds from the Candy Melon.

Making the Chickpea Cream:

• Open the can of Chickpeas, and strain the water from the can into a mixing bowl.
• Whisk the Chickpea water slowly adding sugar (50 grams) until it forms soft peaks.

Take the Pandan Sponge cake and slice it down the edge for form a rectangle.

Turn the rectangle on it's side, and slice the cake in half into 2 layers

Put the first layer on your plate, and spread a layer of Chickpea Cream over the top about 1/2cm thick (1/4")

Place one layer of Candy Melon onto the Chickpea Cream, and spread another layer of Chickpea cream over the layer of Melon.

Put another layer of the Pandan Cake on top, and another layer of Chickpea cream.

Now you can decorate with the sliced Strawberries, Candy Melon balls, Raspberries and more Cream to suit your tastes.

Sprinkle the chopped pistachio and dried rose petal as a light garnish. across the cake and plate.