Melon and coconut slices from tin

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Line the fat pan of the oven (32 x 39 cm) with baking paper. Cream fat, 250 g sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour, 50 g grated coconut and baking powder and stir in. Put the dough into the fat pan and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for 20-30 minutes (test with sticks!!!).

2. 2

   Let it cool down on a cake rack. Soak gelatine in cold water. Halve the Charentais melon and scrape out the seeds. Peel half, cut into pieces and puree finely. Mix the puree with 200 g sugar, vanillin sugar and cream cheese with the whisks of the hand mixer. Squeeze the gelatine, dissolve carefully, stir some cream into the gelatine. Then stir everything into the remaining cream. Whip the cream until stiff and fold in. Pour onto the base and smooth it down. Put in a cool place for 5-6 hours. In the meantime, roast the remaining grated coconut in a pan without fat and take it out. Halve the galia melon and scrape out the seeds.

3. 3

   Then stir everything into the remaining cream. Whip the cream until stiff and fold in. Pour onto the base and smooth it down. Put in a cool place for 5-6 hours. In the meantime, roast the remaining grated coconut in a pan without fat and take it out. Halve the galia melon and scrape out the seeds. Use a ball cutter to cut out balls from the galia and half Charentais melon. Decorate the cake with melon balls and roasted grated coconut

4. 4

   waiting time 6-7 hours

Nutrition Facts

KCAL
300 kcal

CARBS
30 g

FATS
18 g

PROTEINS
5 g