For traditional Christmas, this is not a holiday without a feast, with a little dessert to add the finishing touch.

This recipe brings a modern and summer twist to an old favorite, and we bet you can't wait to try it.

Related Video: Fast Ed’s Christmas Baubles 

For 10 people, prepare and cook for 1 hour

540 g packet of super moist vanilla cake mix

300 ml bucket of thickened cream, whipped

Pistachio pralines, for decoration (see hint)

12 cups chopped seedless watermelon meat (about ½ medium watermelon)

Related: Our 50 most popular cakes of all time

1 Grease a 21 cm x 28 cm plate (14 cups capacity). Align the base with the side line with plastic wrap, and hang the side 5 cm.

2 Make watermelon jelly and process the watermelon flesh in batches until smooth. Filter through a fine sieve. Discard the pulp. Rinse the filter. Use two layers of fine wiring. Strain the juice into the jug. 

3 Put 1½ cups of juice in a pan with sugar. Stir over medium heat until dissolved. Don't boil. Sprinkle with gelatine slices. Remove from heat source. Stir until the sugar dissolves. Stir in the remaining juice. Pour into the prepared plate. Refrigerate until set.

4 Grease a 20 cm x 30 cm Lamington pan. Align the bottom and sides with parchment paper and extend the paper 3 cm above the edge of the baking tray. Make the cake mix according to the package instructions. Pour into the prepared pot.

Related video: Lemon Raspberry Trivia (recipe continues below)

5 Cook in a medium-speed oven (160C) for about 20 minutes, or until hard. Let stand for 5 minutes. Transfer to a metal rack to cool down. Cut half of the cake into 3 cm squares. Put it in a bowl. Sprinkle with rum. Save the remaining cake for the next use.

6 When assembling, cut the jelly into 3 cm cubes. Place half in a small plate (9 cups capacity). Put the soaked cake, berries and custard on top, then the remaining jelly and whipped cream. Decorate with pralines.

Tip: Boil 1 cup of caster sugar in a pan over low heat, do not stir until it starts to dissolve. Stir once. Cook, rotating the pan until deep golden brown. Add 1 cup of pistachios. Stir. Pour on a baking sheet lined with parchment paper. Stand until fixed. Broken into pieces.

Want more recipes? Check the link below!

Epic raspberry cake with meringue

Cheesecake with fresh strawberry jelly

Subscribe to new ideas now

Subscribe to new ideas now

Subscribe to new ideas and save! -+ Chance to win!