Melon and coconut cake (fruit layer with cake glaze powder)

Name: Melon and coconut cake (fruit layer with cake glaze powder)
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 2 Eggs (size M); 160 g Sugar; 1 package Vanillin sugar; 30 g Flour; 30 g Cornstarch; 1 knife tip Baking Powder; 1 (approx. 1100 g) small watermelon; 1 (approx. 500 g) Charentais melon; 1/2 l Milk; 1 package Pudding powder "Vanilla Flavor"; 50 g Coconut flake; 3 packages glaze; 6 TABLESPOONS Orange juice or Campari; 7-10 Tbsp Mint; Grease and baking paper

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

2 Eggs (size M)
160 g Sugar
1 package Vanillin sugar
30 g Flour
30 g Cornstarch
1 knife tip Baking Powder
1 (approx. 1100 g) small watermelon
1 (approx. 500 g) Charentais melon
1/2 l Milk
1 package Pudding powder "Vanilla Flavor"
50 g Coconut flake
3 packages glaze
6 TABLESPOONS Orange juice or Campari
7-10 Tbsp Mint
Grease and baking paper

Directions

1
Separate the eggs, beat the egg whites with two tablespoons of water until stiff, gradually add 50 grams of sugar and vanillin sugar. Stir in the egg yolk. Mix flour, cornstarch and baking powder and sieve onto the egg mass and fold in carefully.
2
Grease the bottom of a springform pan (26 cm Ø) and line with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175°C/ gas: level 2) for 20 minutes.
3
In the meantime, quarter the watermelon, cut out the balls and put them aside. Remove the remaining flesh (about 400 grams) from the skin and remove the seeds. Quarter the Charentais melon as well, remove the seeds with a spoon, cut out the balls.
4
Cut the remaining flesh (about 200 grams) from the skin. Remove the cake from the oven. Remove from the tin and let it cool on a cake rack. Stir four tablespoons of milk and pudding powder until smooth.
5
Bring the remaining milk, 50 grams of sugar and grated coconut to the boil. Add whisked pudding powder and bring to the boil while stirring. Place a cake rim around the sponge cake, spread the vanilla-coconut cream on the base and let it cool down.
6
Mash the melon scraps. Mix cake glaze powder and remaining sugar. Stir in orange juice and melon puree. Boil up the liquid while stirring. Carefully pour the melon puree onto the coconut-vanilla cream and chill for ten minutes.
7
Then place the melon balls on top and chill for another three hours. Remove from the edge of the cake and serve decorated with mint.