Melon cake

Ingredients for 1 servings:

• 100 g flour
• 90 g sugar
• 4 eggs
• 1 packet of baking powder
• 2 packets of vanilla sugar
• 500 g quark
• 500 g cream
• 10 sheets of gelatin
• 200 g sugar
• 1 packet of vanilla sugar
• ½ lemon(s), juice and zest
• 2 melon(s), different colors of your choice

Instructions

Working time approx. 40 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 20 minutes; Total time approx. 5 hours

for a 26cm springform pan

Separate the eggs and beat the egg whites until stiff. Mix together the sugar, vanilla sugar, and egg yolks. Then add the flour and baking powder and carefully fold in the egg whites. Pour the sponge cake mixture into a 26 cm springform pan with a greased base and bake on the middle shelf at 160°C (top/bottom heat) for approx. 20 minutes. Let cool on a wire rack. Place the base on a cake plate and place a cake ring around it. Whip the cream until stiff peaks and chill. Soften the gelatine according to the package instructions. Whip the quark with the sugar, vanilla sugar, lemon juice, and lemon zest. Squeeze out the gelatine. Melt in a bain-marie, then stir in 1 tablespoon of the quark cream. Now fold the mixture into the quark cream. Finally, fold the cream into the cream. Pour everything onto the prepared sponge cake base and chill for at least 4 hours. Use a melon baller to cut the melon balls into balls or cut into small cubes with a knife. Arrange the cut-out melons on the cake as desired. Return the cake to the refrigerator until ready to serve.