Melon‑Yogurt Cake

Ingredients

• 120 g whole‑grain 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. 1.

   Place the cookies in a freezer bag, seal tightly and crush with a meat mallet until finely broken up.

2. 2.

   Melt butter over low heat in a small saucepan. Mix crumbs, butter, and cinnamon.

3. 3.

   Transfer the mixture to a 20 cm diameter springform lined with parchment paper and press firmly. Chill for 30 minutes.

4. 4.

   Pit the melons and scoop out the flesh using a small melon baller.

5. 5.

   Soak gelatin in cold water for at least 5 minutes. Rinse orange hot, dry and grate 1½ tsp of zest.

6. 6.

   Halve the orange, juice it and measure 6 Tbsp of juice. Whisk yogurt, maple syrup, powdered sugar, and grated zest until smooth.

7. 7.

   Warm the orange juice. Squeeze out gelatin and dissolve in the juice. Mix liquid gelatin with 3 Tbsp of the yogurt mixture, then stir into the remaining yogurt and chill for 10 minutes.

8. 8.

   Whip cream to stiff peaks and fold gently into the yogurt mixture as it begins to set.

9. 9.

   Pour the yogurt mixture into the springform. Arrange melon balls tightly on top and press lightly. Chill overnight. Carefully remove from the mold and cut into servings.