Naked Cantaloupe Cake

Viennese soil

1. Beat the eggs together with the sugar until frothy, the mixture should be very light and should stand nicely. Mix the flour with the starch, salt and baking powder and sift over the egg mixture and fold in very carefully. Now add the nut butter while it is hot and also fold in very carefully – preferably with a wooden spoon.
2. Preheat the oven to 160 degrees and line the springform pan with baking paper, butter the edges and sprinkle with sugar. Pour in the dough and bake for 30-40 minutes – stick test. Then let cool down completely on a wire rack.

Fruit filling

1. Take the pulp out of the half melon with a sharp spoon and puree with the magic wand. Weigh and add the appropriate amount of preserving sugar and some tonka bean zest. Now cook a jam of this and then let it cool down well.

Cream cheese topping

1. Mix the cream cheese with the powdered sugar and the lime zest well and park in the refrigerator.

assembly

1. First of all, use a ball cutter to get the flesh out of half the melon. Then the Viennese soil is cut in the middle and the cut surfaces are each soaked with 3 – 4 tablespoons of rum. The fruit jam is now spread on the lower part and the second base is put back on.
2. Now put the rum together with the lime juice and the corresponding amount of preserving sugar (weigh out) in a saucepan and boil for 4 minutes. Now immediately pull the melon balls through the rum mixture and put them on the cake – so the pulp is covered with a barely visible film, gets a little taste and you save yourself the ugly and tasteless cake glaze 😉 Finally, sprinkle with chopped pistachios and 2 Let it sit for hours in the refrigerator.