Melon and coconut tart (fruit layer with gelatine)

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 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. 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. 3

   In the meantime, quarter the watermelon, cut out the balls and put them aside. Remove the remaining flesh from the skin and remove the seeds. Quarter the Charentais melon as well, remove the seeds with a spoon, cut out the balls.

4. 4

   Cut the rest of the flesh from the skin. Remove the cake from the oven. Remove from the tin and let it cool down on a cake rack. Stir four tablespoons of milk and pudding powder until smooth. Bring the rest of the milk, remaining sugar and grated coconut to the boil.

5. 5

   Add whisked pudding powder and bring to the boil while stirring. Place a cake rim around the sponge cake and spread the vanilla-coconut cream on the base. Soak the gelatine in cold water. Puree melon remains and add apple juice to 1/2 litre liquid.

6. 6

   Heat the squeezed gelatine. First mix with four tablespoons of melon puree. Then stir into the remaining puree liquid. Carefully pour the melon puree onto the coconut-vanilla cream and chill for ten minutes.

7. 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.

Nutrition Facts

KCAL
170 kcal

CARBS
26 g

FATS
5 g

PROTEINS
5 g