Refreshing Summer Cake with Melons

Rating: 3.14 / 5.00 (7 Votes)

Total time: 45 min

Servings: 1.0 (servings)

Shortcrust pastry:

Crunchy granola base:


Fruit mirror:



(1) Either ready-bought or homemade from nuts, brittle, oatmeal, almond kernels, cereal flakes and raisins.

(2) Attention: it must not be instant powder, because the quantity must swell hot.

(3) The mixture must be enough to thicken 750 ml of liquid. (4) Best made from reticulated, galia or honeydew melons.

Shortcrust pastry: Knead all ingredients into a dough and bake for about 10-15 min (depending on the type of stove) at 180 °C in a tart springform pan (28 cm).

Crunchy muesli base: Place a cake ring with a diameter of 28 cm on the short pastry base. Melt the butter at low temperature and let it cool down a little bit. In the meantime, coat the short pastry base with cooking chocolate. Mix the melted butter with the granola, then spread the crunchy mixture evenly on the shortbread base and press it well until smooth. Place in the refrigerator for about one hour.

Filling: drain the peaches well, collecting the juice. Mix jelly powder and sugar. Stir through 200 ml peach juice. Heat, stirring throughout, until dissolved (do not make!). Cool.

Cut half of the peaches into pieces, crush, stir through with sour cream or crème fraiche and vanilla sugar. Stir in the jelly. Leave to cool for 15 minutes until it begins to gel. Whip the cream until stiff and fold into the Jell-O mixture.

Spread some of the cream on the muesli base.

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