in Recipes

Watermelon cake

updated

Spread the love

Ingredients for 1 servings:

  • 100 g butter, melted
  • 200 g ladyfingers
  • 1 pkt. pudding powder (lemon pudding)
  • ½ liter of milk
  • 125 g sugar
  • 100 g cream cheese
  • 2 tbsp lemon juice
  • 400 ml cream
  • 2 points cream stiffener
  • 750 g melon(s) (watermelon)

Instructions

Working time approx. 35 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 35 minutes

without baking

Combine the melted butter with the crumbled ladyfingers and press into a springform pan to form the base. Prepare the pudding with milk and sugar according to the package instructions. Let it cool, then mix with the lemon juice and cream cheese. Whip the cream with the cream stiffener and fold into the pudding. Spread the cream on the base. Cut the watermelon flesh into thin slices, remove the seeds, and arrange them nicely on top of the cream. Refrigerate the cake for 2 hours.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Greek vegetable gratin

Lamb's lettuce with orange dressing and walnuts