Melon sheet cake

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
4 3
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 24
  • 400 g soft butter or margarine
  • 550 g Sugar
  • 1 package Vanillin sugar
  • 1 package (5 g) Citroback
  • 10 Eggs (size M)
  • 300 g Flour
  • 100 g Cornstarch
  • 500 g Edible quark (20 % fat)
  • 7-10 Tbsp Juice of 1 lemon
  • 7-10 Tbsp pulp of 1 vanilla pod
  • 250 g Whipped cream
  • 150 g Strawberries
  • 1 Melon (e.g. honeydew melon)
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Beat the fat, 200 g sugar, vanillin sugar and Citroback with the whisk of the hand mixer until foamy. Separate the eggs and stir in the egg yolks one by one. Beat the egg whites until stiff, adding 200 g of sugar. Fold the beaten egg white into the fat-egg mixture. Mix flour and starch and fold in.

  2. 2

    Pour the mixture into a greased and floured fat pan of the oven (approx. 38x32 cm), smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 40-45 minutes. Take out and let cool down for about 45 minutes. Mix quark, remaining sugar, lemon juice and vanilla pulp until smooth. Whip cream until stiff and fold in. Spread the quark mixture on the cake base and chill for about 15 minutes. Meanwhile wash, drain and halve the strawberries. Cut melon into quarters, remove seeds and peel the flesh. Cut the quarter crosswise in half and cut the pieces into slices.

  3. 3

    Spread the quark mixture on the cake base and chill for about 15 minutes. Meanwhile wash, drain and halve the strawberries. Cut melon into quarters, remove seeds and peel the flesh. Cut the quarter crosswise in half and cut the pieces into slices. Cover cake with melon slices and strawberries as desired. Results in about 24 pieces

  4. 4

    Waiting time approx. 45 minutes

Nutrition Facts

KCAL
390 kcal
CARBS
41 g
FATS
21 g
PROTEINS
8 g

Categories & Tags

Cakes & PastriesCakeCake

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