🍰 Refreshing Melon Yogurt Cake

Name: Refreshing Melon Yogurt Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 120 g whole wheat butter cookies; 65 g butter; 1 tsp cinnamon; 400 g watermelon (1 piece); 400 g cantaloupe melon (1 piece); 2 sheets white gelatin; 5 sheets red gelatin; 1 organic orange; 450 g yogurt (3.5% fat); 3 tbsp maple syrup; 50 g powdered sugar from birch sugar; 350 ml whipping cream

252 kcal · 30 min · 4 servings

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Ingredients

120 g whole wheat butter cookies
65 g butter
1 tsp cinnamon
400 g watermelon (1 piece)
400 g cantaloupe melon (1 piece)
2 sheets white gelatin
5 sheets red gelatin
1 organic orange
450 g yogurt (3.5% fat)
3 tbsp maple syrup
50 g powdered sugar from birch sugar
350 ml whipping cream

Instructions

1. Place the cookies in a sturdy freezer bag.
2. Seal the bag tightly.
3. Hit the cookies with a meat mallet until they break down into fine crumbs.
4. Melt the butter in a small saucepan over low heat.
5. Mix the cookie crumbs, melted butter, and cinnamon in a bowl.
6. Line the bottom of a 20 cm (8 inch) springform pan with baking paper.
7. Transfer the crumb mixture into the pan.
8. Press the mixture firmly and evenly to form a solid base.
9. Place the pan in the refrigerator for 30 minutes.
10. Remove the seeds from the melons.
11. Use a small melon baller to scoop out the flesh into balls.
12. Soak the gelatin in cold water for at least 5 minutes.
13. Rinse the orange with hot water and dry it thoroughly.
14. Grate 1 1/2 teaspoons of the orange zest.
15. Cut the orange in half and squeeze out the juice.
16. Measure out 6 tablespoons of orange juice.
17. Stir the yogurt, maple syrup, powdered sugar, and grated orange zest until smooth.
18. Warm the orange juice slightly.
19. Squeeze the soaked gelatin well.
20. Dissolve the gelatin in the warm orange juice.
21. Whisk the liquid gelatin with 3 tablespoons of the yogurt mixture.
22. Stir this mixture into the remaining yogurt mixture.
23. Chill the yogurt mixture for 10 minutes until it begins to thicken.
24. Whip the cream until stiff.
25. Gently fold the whipped cream into the slightly set yogurt mixture.
26. Pour the yogurt mixture into the prepared springform pan.
27. Arrange the melon balls closely together on the surface.
28. Gently press the melon balls into the mixture.
29. Refrigerate the cake overnight.
30. Carefully release the cake from the pan.
31. Cut the cake into slices and serve.

Nutrition per serving

kcal: 252
Protein: 5 g · Fett/Fat: 17 g · Carbs: 21 g