Forest Mint Cake with Melons

Ingredients

• 5 eggs
• 200 g sugar
• 180 g flour
• 2 tbsp Cornstarch
• 1 pinch salt
• butter
• flour (for dusting)
• 4 stalks forest mint
• 50 g sugar
• 1 tbsp Lemon Juice
• 250 g cream cheese
• 100 ml whipping cream (at least 30% fat)
• 1 cantaloupe melon
• 1 netted melon
• 1 tbsp honey
• 2 tbsp lemon juice
• mint

Instructions

1. 1.

   Preheat the oven to 200°C with top and bottom heat. Separate the eggs; beat the yolks with sugar until fluffy. Mix flour with cornstarch and gradually fold into the yolk mixture. Whisk the egg whites with a pinch of salt until stiff peaks form, then gently fold into the batter. Spread the sponge batter in a greased and floured cake tin and bake in the preheated oven for about 15 minutes (do the toothpick test!). Remove, transfer to a cooling rack, and let cool.

2. 2.

   For the cream, wash the forest mint, shake dry, remove leaves from stems, and blend with sugar, lemon juice, and cream cheese in a blender. Whip the cream until stiff and fold into the mixture. Peel, core, and cut the melons into spheres using a melon baller. Marinate the melon balls with honey and lemon juice for 10 minutes. Spread the cream over the sponge base, arrange the melon spheres on top, and garnish with mint leaves before serving.