Separate the eggs for the omelets. Beat the egg whites until stiff. Add 30 g sugar. Stir in egg yolks and vanilla sugar. Mix flour and baking powder, sieve on top and fold in carefully.
Pour the mixture into a piping bag with a large perforated spout. Spray 8 circles (approx. 8 cm Ø) onto a baking tray lined with baking paper. Sprinkle with flaked almonds. Bake in the preheated oven (electric cooker: 225 °C/ gas: level 4) for about 5 minutes.
Turn onto a damp tea towel sprinkled with sugar. Remove the baking paper. For the cream, clean the melon and cut out 16 balls with a ball cutter. Scrape out the remaining flesh with a spoon.
Finely puree the fruit flesh and cream setting agent with a hand blender. Beat the cream and 25 g sugar with the whisks of the hand mixer until stiff. Finally, fold in lemon juice. Fold in the purée.
Pour into a piping bag and, except for something to decorate, spread over 4 bases. Spread the balls into the cream, except for 4 pieces. Finish with one base each and decorate with the rest of the cream and melon balls.
Sprinkle with icing sugar.