Lemon and melon cake

Name: Lemon and melon cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 100 g Butter or margarine; 1 pinch Salt; 1 package Vanillin sugar; 75 g Sugar; 3 Eggs (size M); 175 g Flour; 1 coated Tsp Baking Powder; 75 ml Milk; baking paper; 1 can(s) (425 ml) Apricots; 1 Net melon; 3 (250 g each) Cup of whipped cream; 1 package (185 g) Cake cream "Lemon cream"; 7-10 Tbsp A c h t u n g!!!!; 100 ml Orange juice; 2 Nectarines; 7-10 Tbsp Lemon balm

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

100 g Butter or margarine
1 pinch Salt
1 package Vanillin sugar
75 g Sugar
3 Eggs (size M)
175 g Flour
1 coated Tsp Baking Powder
75 ml Milk
baking paper
1 can(s) (425 ml) Apricots
1 Net melon
3 (250 g each) Cup of whipped cream
1 package (185 g) Cake cream "Lemon cream"
7-10 Tbsp A c h t u n g!!!!
100 ml Orange juice
2 Nectarines
7-10 Tbsp Lemon balm

Directions

1
Cream fat, salt, vanillin sugar and sugar. Stir in the eggs one after the other. Mix flour and baking powder. Alternately stir in with the milk. Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the dough and smooth it down.
2
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for about 20 minutes. Let the base cool down in the mould. Drain the apricots. Halve melon, remove seeds and cut out flesh with a ball cutter.
3
Whip the cream in portions until stiff. Put cream powder in a bowl. Add orange juice and 100 ml water. Mix everything with a whisk for about 1/2 minute. Stir in about 4 tablespoons of cream.
4
Fold in the remaining cream. Spread the apricots and half of the melon balls on the sponge base. Spread the cream on top and chill for about 3 hours. Wash, halve and stone the nectarines.
5
Cut the fruit into slices. Decorate the cake with the rest of melon, nectarines and possibly lemon balm. Makes about 16 pieces.