Melon chocolate cake

Name: Melon chocolate cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 100 g white chocolate; 150 g milk chocolate; 2 Eggs (size M); 1 pinch Salt; 120 g + 2 tablespoons sugar; 50 g Flour; 15 g Cornstarch; 1 TEASPOON Baking Powder; 10 sheets Gelatine; 500 g Schmand; 500 g Low-fat curd; 1 package Vanillin sugar; 1 Honeydew melon; 1 cantaloupe melon; 1 package glaze; 250 ml apple juice

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

100 g white chocolate
150 g milk chocolate
2 Eggs (size M)
1 pinch Salt
120 g + 2 tablespoons sugar
50 g Flour
15 g Cornstarch
1 TEASPOON Baking Powder
10 sheets Gelatine
500 g Schmand
500 g Low-fat curd
1 package Vanillin sugar
1 Honeydew melon
1 cantaloupe melon
1 package glaze
250 ml apple juice

Directions

1
Coarsely chop white and milk chocolate separately. Melt 100 g milk chocolate and white chocolate separately on a warm water bath. Spread the melted chocolate separately on a baking tray lined with baking paper and chill. Separate the eggs. Beat the egg yolks, salt and 60 g sugar with the whisk of the hand mixer until foamy. Mix flour, cornstarch and baking powder. Sieve onto the mixture and fold in carefully.
2
Beat the egg whites and 3 tablespoons of cold water until stiff. Also fold into the mixture. Fill the dough into a square springform pan (24 x 24 cm) lined with baking paper and smooth it down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 7-8 minutes. Remove the cake from the oven and let it cool down on a cake rack. In the meantime soak the gelatine. Mix sour cream, quark, 60 g sugar and vanillin sugar. Halve the melons and remove the seeds with a tablespoon. Use ball cutters to cut out balls of different sizes. Cover the balls and put them in a cool place. Cut the remaining pulp from the skin and puree. Stir the melon puree into the sour cream mixture. Squeeze out the gelatine, dissolve and mix with 2 tablespoons of cream. Stir into the remaining cream.
3
Use ball cutters to cut out balls of different sizes. Cover the balls and put them in a cool place. Cut the remaining pulp from the skin and puree. Stir the melon puree into the sour cream mixture. Squeeze out the gelatine, dissolve and mix with 2 tablespoons of cream. Stir into the remaining cream. Fold in 50 g chopped chocolate. Pour the mixture onto the sponge cake base and chill for 2 hours. Remove the cake from the edge with a knife. Cover with melon balls. Mix the cake glaze, 2 tablespoons of sugar and apple juice with a wooden spoon. Bring to the boil while stirring. Sprinkle melons with cake glaze. Break the chocolate into pieces and decorate the cake with it
4
Pour the mixture onto the sponge cake base and chill for 2 hours. Remove the cake from the edge with a knife. Cover with melon balls. Mix the cake glaze, 2 tablespoons of sugar and apple juice with a wooden spoon. Bring to the boil while stirring. Sprinkle melons with cake glaze. Break the chocolate into pieces and decorate the cake with it