Iced currant and melon cake

Name: Iced currant and melon cake
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 75 g Butter or margarine; 150 g Amarettini; 250 g Currants; 350 g Cantaloupe melon; 400 g Mascarpone; 150 g Whole milk yoghurt; 80 g Sugar; 7-10 Tbsp scraped pulp from 1 vanilla pod; 250 g Whipped cream; 50 g sliced almonds; 1 TABLESPOON Sugar for sprinkling the currants; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 8

75 g Butter or margarine
150 g Amarettini
250 g Currants
350 g Cantaloupe melon
400 g Mascarpone
150 g Whole milk yoghurt
80 g Sugar
7-10 Tbsp scraped pulp from 1 vanilla pod
250 g Whipped cream
50 g sliced almonds
1 TABLESPOON Sugar for sprinkling the currants
baking paper

Directions

1
Melt the fat, let it cool down a little. Finely crumble 100 g Amarettini in the universal chopper. Mix crumbs with fat. Line the bottom of a springform pan (20 cm Ø) with baking paper. Add the crumb mixture and press it to a flat bottom. Put in a cool place for about 30 minutes.
2
In the meantime, wash the currants and drain well. Put some panicles aside for decoration. Strip the berries from the remaining panicles. Cut out small balls from the melon with a ball cutter. Put some aside for decoration. Mix mascarpone, yoghurt, sugar and vanilla pulp well. Whip 150 g cream until stiff, fold into the cream with the currants and melon balls. Pour the cream onto the base and freeze for at least 6 hours, preferably overnight. Roast the almonds in a pan without fat, let them cool down. Remove the cake from the mould. Whip 100 g of cream until stiff, spread on the edge of the cake.
3
Whip 150 g cream until stiff, fold into the cream with the currants and melon balls. Pour the cream onto the base and freeze for at least 6 hours, preferably overnight. Roast the almonds in a pan without fat, let them cool down. Remove the cake from the mould. Whip 100 g of cream until stiff, spread on the edge of the cake. Sprinkle the almonds over the edge and surface of the cake. Spread 50 g Amarettini on the cake. Moisten the currant panicles slightly and sprinkle with sugar. Decorate the cake with melon balls set aside and sugar-coated redcurrants. Refreeze until serving. Remove from the freezer 10 minutes before eating
4
Sprinkle the almonds over the edge and surface of the cake. Spread 50 g Amarettini on the cake. Moisten the currant panicles slightly and sprinkle with sugar. Decorate the cake with melon balls set aside and sugar-coated redcurrants. Refreeze until serving. Remove from the freezer 10 minutes before eating
5
waiting time approx. 6 hours