A Japanese dessert master made a whole piece of watermelon into a cake sandwich.
Bake a chiffon cake in advance and let it cool for use.
Take a thick slice of about 3cm in the middle of the large watermelon, cut the watermelon meat with a knife against the cake mold, and then absorb the surface moisture. The Qifeng cake is cut in the middle, smeared with cream, and sandwiched with a whole piece of watermelon meat.
Trim the edges of the cake and spread the cream evenly throughout.