Melon Quark Cake

Name: Melon Quark Cake
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 1 pack of (225 g) Coconut rusk; 125 g Butter; 6 sheets Gelatine; 750 g Low-fat curd; 250 g Mascarpone; 100 g Sugar; 7-10 Tbsp grated peel of 1 untreated orange; 3 TABLESPOONS Orange liqueur (e.g. Cointreau); 150 g Water and galia melon; 2 TABLESPOONS Coconut flake; 1 Freezer bag

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

1 pack of (225 g) Coconut rusk
125 g Butter
6 sheets Gelatine
750 g Low-fat curd
250 g Mascarpone
100 g Sugar
7-10 Tbsp grated peel of 1 untreated orange
3 TABLESPOONS Orange liqueur (e.g. Cointreau)
150 g Water and galia melon
2 TABLESPOONS Coconut flake
1 Freezer bag

Directions

1
Put the rusks in a freezer bag and crumble them coarsely with a cake roll. Melt butter. Mix the rusk crumbs and butter in a bowl. Place a springform pan rim (26 cm Ø) on a straight cake plate. Put the rusk-butter crumbs on the base and press them down evenly.
2
Chill for about 30 minutes. In the meantime soak the gelatine in cold water. Mix quark, mascarpone, sugar and orange peel. Warm up the liqueur and remove from the heat. Squeeze the gelatine well and dissolve in it. Mix gelatine with 3 tablespoons of cream, stir into the remaining cream. Pour the cream onto the base and chill for approx. 4 hours. Cut out melon balls with a ball cutter. Roll some in grated coconut.
3
Squeeze the gelatine well and dissolve in it. Mix gelatine with 3 tablespoons of cream, stir into the remaining cream. Pour the cream onto the base and chill for approx. 4 hours. Cut out melon balls with a ball cutter. Roll some in grated coconut. Serve the cake decorated with melon balls
4
waiting time approx. 4 hours