Melon Mint Slices

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate eggs, beat egg whites and 2 tablespoons of mineral water until stiff. Gradually add 75 g sugar, salt and 1 packet of vanilla sugar. Stir in the egg yolk. Mix flour, baking powder and starch, sieve onto the egg-sugar mixture and stir in carefully. Spread the dough on a baking tray (32 x 39 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 10-15 minutes.

2. 2

   In the meantime, cut melons in half, remove seeds and cut out small and large balls. Soak gelatine in cold water. Wash mint, dab dry, pluck leaves from the stalks and chop coarsely. Stir yoghurt, quark, lemon juice and 125 g sugar and 2 packets of vanillin sugar until smooth. Stir in mint. Squeeze out the gelatine, dissolve and mix with 3 tablespoons of the yoghurt-quark cream. Stir the mixed gelatine into the rest of the cream. Fold melon balls, except some for decoration, into half of the cream. Remove the sponge cake from the oven and immediately turn it over onto a damp tea towel sprinkled with sugar, peel off baking paper and wrap the corners of the tea towel. Leave to cool a little. In the meantime whip cream until stiff. As soon as the quark masses start to gel, fold in half of the cream at a time.

3. 3

   Fold melon balls, except some for decoration, into half of the cream. Remove the sponge cake from the oven and immediately turn it over onto a damp tea towel sprinkled with sugar, peel off baking paper and wrap the corners of the tea towel. Leave to cool a little. In the meantime whip cream until stiff. As soon as the quark masses start to gel, fold in half of the cream at a time. Cut the sponge cake in half crosswise. Cover a pastry sheet with a cake frame. Place the melon-curd mixture on top and smooth it down. Place the second half of the dough on top and press down gently. Spread the rest of the quark mixture on top. Chill for at least 3 hours. Decorate with remaining melon balls and cut into 14 strips

4. 4

   Cover a pastry sheet with a cake frame. Place the melon-curd mixture on top and smooth it down. Place the second half of the dough on top and press down gently. Spread the rest of the quark mixture on top. Chill for at least 3 hours. Decorate with remaining melon balls and cut into 14 strips

Nutrition Facts

KCAL
260 kcal

CARBS
37 g

FATS
9 g

PROTEINS
9 g