Cream cheese and melon cake
easy
40 mins
40 mins
Ingredients
- 100 g Butter
- 200 g Ladyfingers
- 1 pack of Lemon-flavoured Jell-O
- 100 g Double cream cream cheese
- 125 g Sugar
- 1 package Vanillin sugar
- 2 TABLESPOONS Lemon juice
- 2 (200 g each) Cup of whipped cream
- 1/4 Watermelon (750-1000 g)
- 1/4 (approx. 200 g) Charentais melon
- 7-10 Tbsp Mint
Directions
- 1
Melt the butter. Finely crush the lady fingers and mix with melted butter. Place a springform pan rim (24 cm Ø) on a cake plate. Put the sponge mixture into the mould and press it to a flat base.
- 2
Cold. Mix the jelly in a pot with 1/4 litre cold water and let it swell for 10 minutes. Stir cream cheese, 75 g sugar, vanillin sugar and lemon juice until smooth. Add remaining sugar to the jelly and heat while stirring (do not boil!).
- 3
Let it cool down. Whip the cream until stiff. When the jelly begins to gel, first stir in the cream cheese, then the cream (except for 2 tablespoons). Fill the mixture into the springform pan and smooth it down.
- 4
Pour the rest of the cream in small tuffs onto the cream and pull through loosely with a fork. Chill the cake for at least 2 hours. In the meantime cut out balls from the watermelon. Peel the Charentais melon wedges, remove the seeds with a spoon and cut the flesh into thin slices.
- 5
Remove the cake from the springform pan rim and cover with melon. Decorate with mint. Makes about 12 pieces.
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