Apricot and melon cake (with sour cream)

For 14 pieces
  • 1 can (s) (850 ml) apricots
  • 1 Bag of jelly 'lemon flavor'
  • 75 g Sugar
  • 100 g Butter
  • 200 g Crunchy muesli with raisins and wheat germ
  • 250 g Schmand
  • 1 packet Vanillin sugar
  • 250 g whipped cream
  • 1 packet Vanillin sugar
  • 250 g whipped cream
  • 1/2 (approx. 400 g) Charentais melon
  • 1/2 (approx. 400 g) Galia melon
  • lemon wedges
  • Oil
50 minutes
Drain the apricots while collecting the juice. Measure out 200 ml apricot juice. Mix with jelly powder and sugar in a saucepan. Heat, stirring constantly, until everything is dissolved (do not boil!). Let the jelly liquid cool for 40-50 minutes. Place a springform rim (26 cm Ø) on a lightly oiled cake plate. Melt the butter. Allow to cool slightly. Knead with the muesli. Fill in the muesli mixture as a cake base and press down well. Approx. Chill for 30 minutes. Puree 10 apricot halves. Mix the sour cream, vanilla sugar and apricot puree well. As soon as the jelly begins to gel, stir into the sour cream. Whip the cream until stiff and fold into the cream. Approx. Chill for 30 minutes. Spread a thin layer of cream on the muesli base. Top with the remaining apricots. Spread the rest of the cream on top. Chill the cake for at least 4 hours. Core the melon halves with a spoon. Use a ball cutter to cut out balls of different sizes, dice the pulp or cut into wedges. Loosen the edge of the mold. Decorate the cake with melons and lemon
Wait approx. 6 hours
1 piece approx:
  • 290 kcal
  • 1210 kJ
  • 4 g protein
  • 17 g fat
  • 29 g carbohydrates


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