Use this cake to make the Tiramisu Ice Cream Cake. For the Watermelon Bombe, use a half batch of this recipe: Divide the batter between two six-inch-round layer-cake pans, and bake for thirty-five minutes. Use one layer for the bombe, and freeze the second layer for later use.
When ready to serve, allow cakes to soften in the refrigerator for thirty minutes; run a sharp knife under hot water for a few seconds, dry the knife, and cut the cake. Repeat, rinsing knife between cuts.
Note: These recipes have been adapted from "Desserts by Pierre Herme," by Dorie Greenspan. Copyright 1998 by SOCREPA and Dorie Greenspan. Reprinted by permission of SOCREPA. Published by Little, Brown.