Apricot and melon tart (with cream cheese)

Ingredients

Directions

1. 1

   Spread a thin layer of oil on a cake plate and place a springform pan rim (26 cm Ø) on top. Caramelise 100 g sugar in a pan until light yellow, add butter and muesli and mix everything well. Remove from the heat and immediately place in the rim of the cake tin. Press down evenly with a spoon to a flat base. Place in a cool place for about 30 minutes. In the meantime, drain the apricots well on a sieve and collect the juice.

2. 2

   Puree half the apricots (approx. 10 pieces). Mix the jelly and 1/4 litre apricot juice in a small pot. Let it swell for 10 minutes. Then heat up while stirring until everything is dissolved (do not boil!) Let it cool down. In the meantime, mix cream cheese, lemon juice, remaining sugar, vanillin sugar and apricot puree well. When the jelly starts to gel, stir into the cream cheese cream. Whip the cream until stiff and fold into the cream. Refrigerate for another 5-10 minutes. Put a thin layer of cream on the cooled brittle base and cover with the remaining apricot halves. Cover with the rest of the cream and smooth it down. Refrigerate the cake for at least 5 hours. Remove the seeds from the melon halves with a spoon and cut out balls of different sizes with ball cutters.

3. 3

   Whip the cream until stiff and fold into the cream. Refrigerate for another 5-10 minutes. Put a thin layer of cream on the cooled brittle base and cover with the remaining apricot halves. Cover with the rest of the cream and smooth it down. Refrigerate the cake for at least 5 hours. Remove the seeds from the melon halves with a spoon and cut out balls of different sizes with ball cutters. Remove the cake from the edge of the springform pan with a damp knife. Decorate with lemon slices and melon balls