A torte a rich, usually a multilayer cake that is filled with whipped cream, butter-creams, mousses, jams, or fruits and usually garnished. This torte is made with a fun, homemade whip cream filling between layers of WATERMELON & CHERVIL crepes! Bacon was added to give this torte an additional savory twist.

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Step 1: INGREDIENTS for Filling

Watermelon - 2 cups - small pieces - to be used for filling

Chervil - fresh- 1/4 cup

1 pint of Heavy Whipping cream

1 box of instant vanilla pudding

1 - 8 oz package of cream cheese - room temperature

8 - pieces of ready to eat-fully cooked bacon

Step 2: DIRECTIONS for TORTE Filling

In a large bowl pour the 1 pint of Heavy Whipping cream. With a hand mixer, mix until the whipping cream is stiff. Place this stiff whipped cream in freezer until you are ready to add it back in at the end of this step.

In another large bowl place the 2 cups of the small pieces of watermelon, the fresh Chervil, the cream cheese that is room temperature and the 8 - pieces of ready to eat-fully cooked bacon. Using a hand blender or a regular blender, mix on high. Add the 1 box of instant vanilla pudding and continue blending until it starts getting firm. Now its ready for the homemade whipped cream to be added back and gently mixed. This is now your filling for each layer and covering for outside of TORTE. You can place this into freezer until ready to use.

Step 3: INGREDIENTS for the CREPE Layers of Torte

Watermelon - 1 1/2 cups- pureed

1 1/2 cups all-purpose flour

3 eggs

2 tablespoons vegetable oil

CHERVIL - fresh- 1/4 cup

1/8 teaspoon salt



Put all ingredients into BLENDER, cover and blend on HI until smooth. Batter can be made in advance and stored in refrigerator for up to 2 days. When ready to use mix, stir again because the chervil will settle to bottom.

I used a crepe maker but you can use a small skillet. If using a crepe maker just follow product instructions. Mine heats up within 3 minutes and each crepe cooks fast because they a just like thin pancakes. I put my mix in a shallow glass pie pan.

If using a skillet, heat the skillet and coat skillet with a small amount of butter or non-stick spray. Use about 2 tablespoons of batter per crepe, tilt skillet to coat evenly in very thin layer. Cook over medium heat until bottom is brown.

These stack nicely and do not stick together.

Yields about 2 dozen crepes.


On a cake plate place a small amount of filling in center and place a WATERMELON & CHERVIL crepe on top of filling. On top of this filling place another crepe. Repeat with crepe, filling, crepe, filling until you have just enough filling to cover all sides and top of torte. It will look like a cake with frosting. I added watermelon stars for garnish and for additional sweetness because the bacon presents a savory side.

Ferrous Chef: Watermelon

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Ferrous Chef: Watermelon

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