DEVIL FRUIT INSPIRED BY ONE PIECE

For the Sponge Cake

Preheat your convection oven to 375°F

In a stand mixer, beat together the whole eggs, egg yolks, sugar, and vanilla extract until the mixture reaches a ribbony stage, about 5 minutes.

While the stand mixer is working, sift together the cake flour, baking powder, and kosher salt onto a sheet of parchment paper.

In a saucepan, melt butter and whole milk over low heat, then set aside.

Gently fold the sifted flour mixture into the egg mixture using a large spatula, being careful not to deflate the batter.

Add the melted butter and milk mixture to a bowl and mix in about 2 cups of the batter to lighten it.

Fold the lightened mixture into the main batter.

Divide the batter evenly between two parchment-lined sheet trays. Spread the batter to the edges for an even shape.

Bake for 10 to 12 minutes or until cakes are golden and a toothpick inserted into the center come out clean. Let cool.

For the Melon

Carefully cut the top off the Japanese crown melon and remove the seeds.

Remove as much the fruit as possible in large pieces. Set the melon base and top aside on a paper towel to drain for any excess juice.

For the Stabilized Whipped Cream

Bloom the gelatin in hot water. Let it sit until it becomes jelly-like.

In the stand mixer, whip cold heavy cream, powdered sugar, and salt until soft peaks form.

Slowly add the bloomed gelatin into the whipped cream while continuing to beat until fully incorporated.

For the Devil Fruit Cake

Cut circles from the sponge cakes using various sizes of the pastry rings.

Start with the smallest cake circle as the base inside the melon. Add a layer of stabilized whipped cream, then a layer of mango slices. Follow with a larger cake circle, brush with melon juice, add more whipped cream, strawberries, and another layer of cake. Repeat with kiwi slices, and continue layering until the melon is filled.

Refrigerate the filled melon to set, about 2 hours or until firm.

For Decorating the Devil Fruit Cake

Roll out purple fondant to about 1/4 in thickness. Brush the melon's surface with simple syrup to adhere the fondant

Cut the fondant into thin strips and curl the front and back in opposite directions to make the signature 'S' swirl pattern. Adhere them to the melon using more simple syrup.

Attach the melon's stem back onto the top of the filled melon and secure with fondant.

For the Presentation

Refrigerate the filled and decorated melon until ready to serve.

To serve, cut the melon into wedges and quarters.

Enjoy the fruit-forward cake with its light, refreshing melon flavor.

For the Trifold Dish (optional)

Layer cake scraps, chunks of crown melon, and extra stabilized whipped cream in a trifle dish.

Repeat the layers until filled.

Chill until ready to serve.