Watermelon strawberry cake

Name: Watermelon strawberry cake
Cook time: 45 min
Total time: 45 min
Yield: 15
Ingredients: 2 Eggs (size M); 1 package Vanillin sugar; 50 g Sugar; 1/2 TEASPOON Rose water; 20 g Cornstarch; 20 g Flour; 50 g ground almond kernels without skin; 3 sheets Gelatine; 250 g Low-fat curd; 150 g white chocolate; 150 g Whipped cream; 15 g Pistachio kernels; 1 piece(s) (approx. 500 g) Watermelon, seedless; 150 g Strawberries; baking paper

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

Delicious layers of sponge cake, a light curd cream and lots of fruit - this is what the perfect summer cake looks like!

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 15

2 Eggs (size M)
1 package Vanillin sugar
50 g Sugar
1/2 TEASPOON Rose water
20 g Cornstarch
20 g Flour
50 g ground almond kernels without skin
3 sheets Gelatine
250 g Low-fat curd
150 g white chocolate
150 g Whipped cream
15 g Pistachio kernels
1 piece(s) (approx. 500 g) Watermelon, seedless
150 g Strawberries
baking paper

Directions

1
Separate eggs. Beat the egg whites, vanilla sugar and sugar with the whisks of the hand mixer until stiff. Stir in egg yolks and rose water. Carefully fold in starch, flour and almonds. Line a box form (11 x 30 cm; 1.75 litres capacity) with baking paper. Fill in sponge cake mixture and smooth it down.
2
Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 15 minutes. Take out, turn onto a cake rack, remove baking paper, let the base cool down.
3
Soak gelatine in cold water. Chop the chocolate and melt over a warm water bath. Whip cream until stiff. Mix chocolate and quark. Dissolve gelatine. Stir in 5 tablespoons of the quark mixture, stir into the remaining quark. Carefully fold in the cream.
4
Coarsely chop the pistachios. Use a ball cutter to cut a few balls out of the melon, peel the remaining melon and cut it into thin slices. Wash, drain, clean and halve the strawberries. Divide the sponge cake horizontally into three.
5
Layer the sponge cake, curd cream and melon slices loosely on top of each other. Spread the top layer of sponge cake with cream and decorate with strawberries, melon balls and pistachios. Keep cool for at least 2 hours.