Melon Buttermilk Cake

Name: Melon Buttermilk Cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 2 Eggs (size M); 1 Egg yolk (size M); 150 g Sugar; 7-10 Tbsp grated rind of 1/2 untreated lemon; 40 g Butter or margarine; 70 g Flour; 1 TABLESPOON Cornstarch; 1 TEASPOON Baking Powder; 6 sheets white gelatine; 1 piece(s) (approx. 1,2 kg) Watermelon; 200 ml Buttermilk; 7-10 Tbsp juice of 1/2 lemon; 100 g Whipped cream; 1/2 (approx. 500 g) Orange Melon; 7-10 Tbsp Chocolate shavings and balm leaves; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

2 Eggs (size M)
1 Egg yolk (size M)
150 g Sugar
7-10 Tbsp grated rind of 1/2 untreated lemon
40 g Butter or margarine
70 g Flour
1 TABLESPOON Cornstarch
1 TEASPOON Baking Powder
6 sheets white gelatine
1 piece(s) (approx. 1,2 kg) Watermelon
200 ml Buttermilk
7-10 Tbsp juice of 1/2 lemon
100 g Whipped cream
1/2 (approx. 500 g) Orange Melon
7-10 Tbsp Chocolate shavings and balm leaves
baking paper

Directions

1
Separate eggs. Beat egg whites and 1 pinch of salt until stiff. Beat the egg yolks with 75 g sugar and lemon zest until creamy. Stir the egg mixture into the egg whites. Melt the fat in a saucepan. Mix flour, starch and baking powder, sieve onto the egg foam and fold in with a whisk. Stir in warm fat.
2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for about 20 minutes. Use a knife to remove the sponge cake from the edge of the mould and let it cool down on a cake rack. Soak gelatine in cold water. Cut watermelon in half and cut out balls with a ball cutter. Hollow out remaining watermelon, remove seeds. Puree the fruit flesh (except the balls) with a chopping stick. Measure out 300 g melon puree. Squeeze out the gelatine leaves and dissolve carefully in a small pot at low heat. First mix with some melon puree. Mix the remaining puree, buttermilk, remaining sugar and lemon juice, add the gelatine mixture and chill. Whip the cream with the whisk of the hand mixer until stiff. As soon as the cream starts to gel, fold in the cream with a whisk.
3
Puree the fruit flesh (except the balls) with a chopping stick. Measure out 300 g melon puree. Squeeze out the gelatine leaves and dissolve carefully in a small pot at low heat. First mix with some melon puree. Mix the remaining puree, buttermilk, remaining sugar and lemon juice, add the gelatine mixture and chill. Whip the cream with the whisk of the hand mixer until stiff. As soon as the cream starts to gel, fold in the cream with a whisk. Place a springform pan rim or cake ring around the cake base and spread the cream on top. Chill for about 2 1/2 hours. In the meantime quarter the melon, remove the seeds and cut the flesh from the skin. Cut the melon quarters into thin slices. Remove the cake from the tin and decorate with melon wedges and balls. Sprinkle the edge and surface with chocolate shavings. Serve decorated with lemon balm leaves
4
Place a springform pan rim or cake ring around the cake base and spread the cream on top. Chill for about 2 1/2 hours. In the meantime quarter the melon, remove the seeds and cut the flesh from the skin. Cut the melon quarters into thin slices. Remove the cake from the tin and decorate with melon wedges and balls. Sprinkle the edge and surface with chocolate shavings. Serve decorated with lemon balm leaves