Melon cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites until stiff. Add sugar, rum bake, vanillin sugar and salt and continue beating until the sugar is completely dissolved. Fold in egg yolk. Mix flour and baking powder, sieve onto the egg mixture and fold in with a whisk.

2. 2

   Line the bottom of a springform pan (26 cm Ø) with baking parchment, fill in sponge cake mixture and smooth it down. In a preheated oven (electric cooker: 175 °C/ gas: level 2) in 20-25 minutes

3. 3

   Turn the base onto a cake rack, remove the paper and let the cake cool down. Place on a cake plate and enclose with a cake ring. Soak the gelatine in cold water. Halve the melon, remove the seeds with a teaspoon.

4. 4

   Cut out about 20 small balls with a ball cutter, let them drip off. Remove the remaining melon flesh from the skin and puree (results in approx. 300 g). Wash the limes thoroughly and rub dry.

5. 5

   Finely grate the skin of one fruit. Halve all limes and squeeze the juice. Mix peel and juice with vanilla sugar, sugar, yoghurt and fruit puree. Squeeze the gelatine, dissolve carefully in a small pot and stir into the yoghurt cream.

6. 6

   Whip the cream until stiff and, as soon as the fruit mass begins to gel, fold it in with a whisk. Pour onto the sponge cake and smooth it down. Leave to set in the fridge. In the meantime, drain the melon balls well (collect the juice and use them for other purposes).

7. 7

   Mix the apricot jam with 1 tablespoon of hot water, puree it and coat the surface of the cake with it. Cover with all melon balls. Loosen the cake edge. Roast the almonds in a dry pan and let them cool down.

8. 8

   Spread the edge of the cake with stirred kiwi jam and decorate with flaked almonds. Makes about 12 pieces.