Melon and coconut cake (fruit layer with gelatine)

For 12 pieces
  • 2 eggs (size M)
  • 100 g Sugar
  • 1 packet vanillin sugar
  • 30 g flour
  • 30 g Cornstarch
  • 1 knife tip baking powder
  • 1 (approx. 1100 g) small watermelon
  • 1 (approx. 500 g) Charentais melon
  • 1 / 2 l Milk
  • 1 packet 'Vanilla flavor' pudding powder
  • 50 g desiccated coconut
  • 7 sheet white gelatine
  • 150-200 ml clear apple juice
  • Mint
  • fat and baking paper
75 minutes
light
1.
Separate the eggs, the egg whites stiff with two tablespoons of water Beat, gradually pour in 50 grams of sugar and vanilla sugar. Stir in egg yolks. Mix the flour, cornstarch and baking powder, sift into the egg mixture and carefully fold in.
2.
Grease the bottom of a springform pan (26 cm Ø) and line with baking paper. Pour in the sponge cake and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for 20 minutes.
3.
In the meantime, quarter the watermelon, cut out balls and put aside. Remove the remaining pulp from the skin, remove the stones. Also quarter the Charentais melon, remove the stones with a spoon, cut out balls.
4.
Cut the remaining pulp from the skin. Take the cake out of the oven. Remove from the mold and let cool down on a wire rack. Mix four tablespoons of milk and pudding powder until smooth. Bring the rest of the milk, sugar and desiccated coconut to the boil.
5.
Add the whisked pudding powder and bring to the boil while stirring. Place a cake edge around the sponge cake and spread the vanilla coconut cream on the base. Soak the gelatine in cold water. Puree the leftover melons and add apple juice to 1/2 liter of liquid.
6.
Heat the pressed gelatine. First mix with four tablespoons of melon puree. Then stir into the rest of the puree liquid. Carefully pour the melon puree onto the coconut-vanilla cream and chill for ten minutes.
7.
Then spread the melon balls on top and refrigerate for another three hours. Remove from the edge of the cake and serve decorated with mint.
1 piece approx:
  • 170 kcal
  • 710 kJ
  • 5 g protein
  • 5 g fat
  • 26 gCarbohydrates

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