Melon cake

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Roast almond kernels in a pan without fat until golden brown. Take out and let it cool down. Remove the pistachios from their shells. Finely grind 30 g of the pistachios with the almonds in the universal chopper. Chop the remaining pistachios coarsely and put aside. Cut 2 slices from the watermelon, from the other melons one slice each about 2.5 cm thick. Use remaining melons for other purposes

2. 2

   Peel the melon slices with a sharp knife. The watermelon slices should have a diameter of about 14 cm, the other two melon slices at least 10 cm. Use a round cookie cutter (approx. 5 cm Ø) to cut the seeds out of the honey and Charentai melon. Dab melons dry with kitchen paper

3. 3

   Mix the sugar and cream setting agent. Whip 250 g cream until stiff. Let the sugar mixture trickle in. Stir mascarpone until smooth and fold in cream. Stir the almond mixture under approx. 1/4 of the cream, set aside. Place a watermelon slice on a cake plate and spread with a little cream (approx. 1 cm). Place the Charentai melon in the middle of the cake. Spread a little cream on it and place the honeydew melon on top. Fill the resulting hollow with the almond cream. Add some of the remaining cream (approx. 1 cm) and smooth it down. Place a slice of watermelon on top

4. 4

   Whip 250 g cream until stiff and fold into the remaining mascarpone cream. Spread the cake with the cream. Sprinkle the top and bottom edges of the cake with the remaining pistachios. Chill for about 1 hour. Wash and sort the blueberries and drain well. Spread blueberries on the cake just before serving. Dust with icing sugar

5. 5

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
630 kcal

CARBS
26 g

FATS
55 g

PROTEINS
7 g