Baking: Melon and Caramel Cream Cake

Preheat the pipe to 175 ° C. Grease and crumble a springform pan (26 cm) (2 minutes). Separate eggs and beat egg whites to stiff snow (4 minutes).

Beat the egg yolk, sugar and water with the hand mixer on the highest setting until a light yellow cream has formed (5 - 7 minutes).

Using a whisk, carefully fold the flour together with the starch, salt and baking powder into the egg cream (3 minutes). Pour the batter into the springform pan and bake for about 25-35 minutes. (Toothpick test) Loosen the base from the mold and let it cool down completely. (1 hour)

Bring the butter with honey and sugar to the boil in a saucepan while stirring and continue stirring until the mixture turns light brown (approx. 8 minutes). Remove the saucepan from the plate and CAREFULLY stir in some cream (1 minute). Then let the mixture cool down completely and stir again and again (2 hours). Now mix in the rest of the cream.

Add the mascarpone and stir carefully with the hand mixer (2 minutes). Now cool this mixture for approx. 2 hours.

Peel the melon, remove the stones and cut 450 grams of pulp into small pieces (10 minutes).

Make the cake topping with sugar and liquid according to the instructions and stir in the melon pieces (5 minutes).

Divide the sponge cake horizontally and spread the jam on a base (3 minutes). Spread the melon pieces evenly on the base and cover the whole thing with the second base (3 minutes).

Pour the cream into a piping bag and sprinkle the entire surface of the second base with it (10 minutes). Cut out small hearts from the remaining melon pulp and decorate the cake with them and with chocolate shavings (5 minutes). Chill until ready to serve.

Note 10: The preparation times in brackets are approximate, because I don't look at the clock while I'm creative.

* This melon, also called sugar melon, is a subspecies of the candaloupe melon. When it is nicely ripe, it has a very juicy, orange-colored flesh.