Cheese cream cake with three melons

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, then pour in 100 g of sugar. Fold the egg yolks into the beaten egg white. Mix flour, starch and baking powder, sieve over the mixture and fold in. Grease the bottom of a springform pan (26 cm Ø). Add the mixture and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-25 minutes. Remove the cake from the oven, remove from the edge and let it cool down on a cake rack. Soak gelatine in cold water. Peel melons and remove seeds. Cut the flesh into cubes. Puree 125 g watermelon and Charentais each. Squeeze lemon. Mix quark, vanillin sugar, lemon juice, melon puree and 75 g sugar. Melt the squeezed gelatine in a small pot. Stir in 3 tablespoons of cream, then stir into the rest of the cream and chill for 15-20 minutes until the cream starts to gel. Whip cream until stiff and fold in. Cut the cake in half horizontally.

3. 3

   Mix quark, vanillin sugar, lemon juice, melon puree and 75 g sugar. Melt the squeezed gelatine in a small pot. Stir in 3 tablespoons of cream, then stir into the rest of the cream and chill for 15-20 minutes until the cream starts to gel. Whip cream until stiff and fold in. Cut the cake in half horizontally. Place a cake ring around the bottom cake base. Fold 1/2 of the melon pieces into the cream and spread 2/3 of the cream on the bottom cake layer. Place the 2nd cake base on top and spread the rest of the cream on top. Chill the cake for at least 4 hours. Roast the flaked almonds in a pan without fat. Remove the cake from the tin and press 3/4 of the almond flakes onto the edge. Decorate cake with melon pieces and remaining almonds

4. 4

   Fold 1/2 of the melon pieces into the cream and spread 2/3 of the cream on the bottom cake layer. Place the 2nd cake base on top and spread the rest of the cream on top. Chill the cake for at least 4 hours. Roast the flaked almonds in a pan without fat. Remove the cake from the tin and press 3/4 of the almond flakes onto the edge. Decorate cake with melon pieces and remaining almonds

5. 5

   5 1/2 hours waiting time

Nutrition Facts

KCAL
350 kcal

CARBS
33 g

FATS
17 g

PROTEINS
16 g