Melon cake

Ingredients

Directions

1. 1

   Melt the butter. Finely crumble the rusks. Knead with butter and fructose. Place a springform pan rim (20 cm Ø) on a cake plate. Put the rusk mixture into the form and press it down as a base. Put it in a cold place.

2. 2

   Soak the gelatine. Puree 200 grams Charentai melon. Mix cream cheese and fruit puree. Season to taste with sweetener. Squeeze the gelatine, dissolve and stir into the cream cheese cream. Put it in a cold place. Whip cream until stiff. As soon as the cream starts to gel, fold in the cream. Spread the melon cream in waves on the crumb base. Chill the cake for four hours. Remove the seeds from the watermelon if necessary and cut out the balls. Cut the rest of the Charentai melon into slices.

3. 3

   Whip cream until stiff. As soon as the cream starts to gel, fold in the cream. Spread the melon cream in waves on the crumb base. Chill the cake for four hours. Remove the seeds from the watermelon if necessary and cut out the balls. Cut the rest of the Charentai melon into slices. Decorate the cake with the rest of the melon and mint. Makes eight pieces

4. 4

   , 2 BE (of which 3 g fructose)