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Saturday, July 16, 2016

Frozen melon cake

How to make Frozen melon cake recipe - Preparation time: approx. 30 minutes (plus freezing time)

Makes 12 slices

2 eggs
50 g sugar
1 sachet vanilla sugar
50 g flour
30 g butter
400 g galia melon
400 g honeydew melon
juice of 1 lime
100 ml cream
200 ml low-fat milk
2 tbsp gelatine powder
1 tbsp finely chopped mint leaves
melon balls
1 sachet clear cake glaze
1 tbsp sugar
125 ml melon juice
butter for the baking tray

Beat the eggs, sugar and vanilla sugar until frothy. Sieve the flour into the mixture. Heat the butter and add to the mixture.

Turn into a greased springform (22 cm diameter) and bake in a pre-heated oven at 180 °C (Gas Mark 4) for about 15 minutes. Take out of the springform and leave to cool on a cooling rack.

Peel the galia and honeydew melons, remove the seeds and purée with the lime juice. Whip the cream until stiff and mix with the milk, gelatine powder, melon purée and mint leaves.

Turn onto the cake base (support with the springform ring) and leave to freeze for at least 6 hours in the freezer. Before serving, allow to defrost slightly and decorate with melon balls.

Mix the cake glaze powder with the sugar and melon juice and pour over the cake. Leave to set.

Frozen melon cake recipe
Frozen melon cake recipe
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