Prosecco melon cake

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (20 cm Ø) with baking paper. Roast the almonds. Put amarettini and almonds in a freezer bag and crush with a cake roll. Mix crumbs with butter and press them onto the bottom of the form. Put in a cool place for about 1 hour. Separate the eggs for the sponge cake.

2. 2

   Beat egg white and 60 g sugar until stiff. Beat egg yolk, 3 tablespoons of hot water, remaining sugar, lemon peel and salt until creamy. Add half of the beaten egg whites. Mix flour, starch and baking powder and fold in. Add the remaining beaten egg white and fold in carefully. Spread the dough on a baking tray lined with baking paper. Press Amarettini into the dough at intervals. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. Turn the sponge cake while still hot onto a tea towel sprinkled with sugar and let it cool down. For the topping, remove the seeds from the melons and use a ball cutter to remove 40-50 balls (approx. 2 cm Ø) from the flesh. Remove the remaining fruit flesh from the skin and puree 350 g. Soak the gelatine.

3. 3

   Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. Turn the sponge cake while still hot onto a tea towel sprinkled with sugar and let it cool down. For the topping, remove the seeds from the melons and use a ball cutter to remove 40-50 balls (approx. 2 cm Ø) from the flesh. Remove the remaining fruit flesh from the skin and puree 350 g. Soak the gelatine. Add Prosecco, sugar and lemon juice to the puree. Dissolve the gelatine dripping wet and stir in the fruit mass bit by bit. Put in a cool place

4. 4

   As soon as the fruit mass begins to gel, whip the cream until stiff and fold in. Cut sponge cake into 4 strips (approx. 7.5 cm wide) and spread the cream on top. Put in a cool place and let it set. Roll up one strip and place it in the middle of the almond base. Wrap the remaining strips around it.

5. 5

   Close the edge of the mould. Put the cake in a cool place for about 2 hours. Spread melon balls on the cake. For the glaze, mix the cake glaze and sugar. Stir in the Prosecco bit by bit. Bring to the boil while stirring and spread over the melon balls. Mix cream glaze and icing sugar. Whip the cream briefly, add the icing sugar mixture and whip the cream until stiff. Remove the cake from the tin.

6. 6

   Bring to the boil while stirring and spread over the melon balls. Mix cream glaze and icing sugar. Whip the cream briefly, add the icing sugar mixture and whip the cream until stiff. Remove the cake from the tin. Spread a thin layer of cream on the rim. Fill the remaining cream into a piping bag with a perforated spout and spray the cream from bottom to top in a ring around the edge