Philadelphia cake with melons

Ingredients

Directions

1. 1

   Melt the butter in a pot and let it cool down lukewarm. Finely crumble the lady fingers and mix well with the liquid butter. Place a springform pan rim (26 cm Ø) on a cake plate and press the biscuit crumbs into the pan as a smooth base. Chill for about 30 minutes. In the meantime mix the jelly with 250 ml water and sugar.

2. 2

   Heat slightly while stirring until the sugar has melted. Chill. Mix cream cheese and lemon juice. Whip cream until stiff. As soon as the jelly starts to gel, fold in cream cheese first, then cream. Put the mixture on the butter biscuit base and smooth it down. Chill the cake for at least 4 hours, preferably overnight. Halve the melon and remove the seeds. Cut out balls with a ball cutter. Wash the lime and rub dry.

3. 3

   Put the mixture on the butter biscuit base and smooth it down. Chill the cake for at least 4 hours, preferably overnight. Halve the melon and remove the seeds. Cut out balls with a ball cutter. Wash the lime and rub dry. Peel off the skin with a pestle ripper in fine strips. Remove the cake from the edge of the springform pan with a knife and decorate with melon balls, lime zest and lemon balm

4. 4

   waiting time approx. 4 1/2 hours