Yoghurt melon cake

Ingredients

Directions

1. 1

   Cream fat, 125 g sugar and vanillin sugar. Separate 2 eggs. Add the egg yolks and the remaining eggs bit by bit. Stir in salt, half of the lemon peel and milk. Mix flour, coconut and baking powder and fold into the fat-egg mixture

2. 2

   Line baking tray with baking paper. Place the collapsible frame (approx. 24 x 17 cm) on top and spread the dough. Alternatively, make a frame rectangle from extra strong aluminium foil. Beat the egg whites until stiff, gradually pour in 100 g sugar. Spread the beaten egg white on the sponge mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 ° C/ gas: level 2) for approx. 45 minutes. If necessary, cover with aluminium foil halfway through the baking time. Take out, let cool down for about 15 minutes. Remove from the rim and allow to cool completely

3. 3

   Soak the gelatine. Halve melon, remove seeds. Cut out medium-sized balls with a ball cutter, put aside. Remove the rest of the pulp, measure 300 g. Puree with yoghurt, rest sugar and lemon juice with a chopping stick. Add the rest of the lemon peel

4. 4

   Squeeze the gelatine, dissolve carefully. First mix with some melon puree. Mix the gelatine mixture with the rest of the puree. Chill for about 30 minutes. Whip the cream until stiff and chill. Cut the cake base in half crosswise. As soon as the puree starts to gel, fold in the cream. Grease the collapsible rim, line it with baking paper, add the bottom cake base, spread cream on top and smooth it down. Place the cake lid on top. Put in a cool place for about 2 hours. Before serving, decorate with melon balls and mint

5. 5

   Results in about 12 pieces