Melon cake with coconut yoghurt

Name: Melon cake with coconut yoghurt
Cook time: 1 h
Total time: 1 h
Yield: 20
Ingredients: 4 Eggs (size M); 200 g Sugar; 160 g Flour; 2 TEASPOONS Baking Powder; 70 ml Milk; 10 sheets Gelatine; 1 can(s) (333 ml) sweetened coconut cream; 750 g Whole milk yoghurt; 250 g Whipped cream; 750 g Cantaloup melon; 750 g Honeydew melon; 1000 g Watermelon, preferably seedless; 1 package unsugared, light cake glaze; 80 ml Apricot liqueur; 60 g Coconut chips; 7-10 Tbsp Melissa; baking paper

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 20

4 Eggs (size M)
200 g Sugar
160 g Flour
2 TEASPOONS Baking Powder
70 ml Milk
10 sheets Gelatine
1 can(s) (333 ml) sweetened coconut cream
750 g Whole milk yoghurt
250 g Whipped cream
750 g Cantaloup melon
750 g Honeydew melon
1000 g Watermelon, preferably seedless
1 package unsugared, light cake glaze
80 ml Apricot liqueur
60 g Coconut chips
7-10 Tbsp Melissa
baking paper

Directions

1
Beat the eggs and 160 g sugar with the whisk of the hand mixer for approx. 5 minutes until thick and creamy. Mix flour with baking powder and sieve onto the egg cream. Carefully stir in together with the milk. Pour the dough onto a baking tray lined with baking paper and spread to form a rectangle (approx. 30x28 cm). Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Remove from the baking tray, peel off the baking paper and let it cool down.
2
Place a baking frame (30x28 cm) around the sponge cake plate. Soak the gelatine in cold water. Mix coconut cream with yoghurt well. Dissolve the gelatine and stir into the coconut yoghurt cream. Whip cream until stiff and fold into the cream. Pour the cream onto the base and smooth it down. Put in a cool place for at least 2 hours. Remove the seeds from the cantaloupe and honeydew melon. Cut out balls from half of the melons with a melon cutter. Cut the rest into pieces, removing the skin. Spread melon balls and pieces on the cake.
3
Put in a cool place for at least 2 hours. Remove the seeds from the cantaloupe and honeydew melon. Cut out balls from half of the melons with a melon cutter. Cut the rest into pieces, removing the skin. Spread melon balls and pieces on the cake. Mix cake glaze powder with 40 g sugar. Mix carefully with liqueur and 170 ml water and bring to the boil while stirring. Spread evenly on the cake with a tablespoon. Allow the icing to set. Roast the coconut chips in a pan without fat, let them cool down and sprinkle the cake with them. Cut the cake into lozenges and decorate with lemon balm
4
Mix cake glaze powder with 40 g sugar. Mix carefully with liqueur and 170 ml water and bring to the boil while stirring. Spread evenly on the cake with a tablespoon. Allow the icing to set. Roast the coconut chips in a pan without fat, let them cool down and sprinkle the cake with them. Cut the cake into lozenges and decorate with lemon balm
5
waiting time approx. 3 hours