Noble Melon Cream Cheese Cake

Ingredients

• 5 eggs
• 180 g sugar
• 2 tbsp vanilla sugar
• 4 tbsp Lemon juice
• 160 g flour
• 80 g cornstarch
• 2 tsp Baking powder
• 6 sheets white gelatin
• 400 ml whipping cream
• 400 g cream cheese
• 75 g sugar
• 1 Tbsp vanilla sugar
• 150 ml champagne
• 400 g honeydew melon flesh
• 0.25 watermelon
• 0.5 Galia melon
• 0.5 honeydew
• 0.5 Charentais melon
• 1 packet clear fondant glaze
• 250 ml champagne

Instructions

1. 1.

   Preheat the oven to 200°C (390°F) with upper and lower heat. Line a 22 cm springform pan with parchment paper.

2. 2.

   Separate the eggs. Beat the egg whites with half of the sugar, vanilla sugar, and lemon juice into stiff peaks. Whisk the yolks with the remaining sugar until creamy. Sift together flour, cornstarch, and baking powder. Fold the beaten whites onto the yolk mixture, then sift in the dry mix. Blend into a smooth batter and pour into the pan. Smooth the top and bake for about 40 minutes (test with a skewer).

3. 3.

   Let cool and release from the pan. Cut the base horizontally into three layers.

4. 4.

   For the filling, soak gelatin. Whip cream to stiff peaks. Mix cream cheese with sugar, vanilla sugar, and 50 ml champagne. Dice melon flesh finely and fold in. Squeeze out excess water from gelatin and melt it gently over low heat. Stir 2–3 tbsp of cream cheese mixture into the gelatin, then fold into the remaining cream cheese blend. Fold whipped cream into the custard. Place a cake layer on a ring, drizzle with 2–3 tbsp champagne, spread about one‑third of the melon filling. Repeat with the second and third layers, finishing with a smooth top. Chill in the refrigerator for about 4 hours.

5. 5.

   Poke melon flesh with a small round cutter to create spheres. Use leftover melon for another dish (e.g., cold soup). Prepare fondant glaze according to package using champagne. Distribute melon spheres over the cake, pour glaze on top, and chill until set for about 30 minutes. Remove the ring and serve.