Melon cake

Ingredients for 1 servings:

• 200 g biscuits (cinnamon biscuits) or sponge fingers
• 125 g butter, soft
• some oil
• 200 g melon(s) (watermelon)
• 75 g sugar
• 1 packet of vanilla sugar
• 8 sheets of gelatin
• 300 g quark (vanilla flavor)
• 600 ml cream
• 500 g melon(s) (watermelon)
• 250 ml water
• 50 g sugar
• 4 sheets of gelatin
• Powdered sugar for dusting

Instructions

Working time approx. 1 hour; Rest time approx. 12 hours; Total time approx. 13 hours

Coarsely grate or finely chop the cinnamon biscuits, place them in a bowl with the softened butter, stir, and knead. Brush the inside of a 26 cm diameter cake ring with sunflower oil and place it on a cake plate lined with baking paper. Pour in the biscuit mixture, press down, and let it set. Puree 200 g of melon pulp, heat it in a saucepan with the sugar and vanilla sugar. Dissolve the well-watered, squeezed-out gelatin in it, remove from the heat, and let it cool. Just before it sets, vigorously stir in the vanilla quark and fold in the whipped cream. Pour the mixture onto the crumb base and smooth it down to form a hollow in the center. Let the cake set completely in the refrigerator, ideally overnight. Cut 500 g of melon pulp into large cubes, place it in a saucepan with the water and sugar, and heat. Dissolve the well-watered, squeezed-out gelatin in it, remove from the heat, and let it cool. Just before it sets, pour the melon compote onto the cake and smooth it down. Cool completely in the refrigerator. Remove the melon cake from the refrigerator, remove the cake ring and baking paper. Place the cake on a cake plate and dust the edges with powdered sugar. Refrigerate until ready to serve.