Melon Raspberry Cake – Unbaked Cake

A simple but delicious cake recipe:

Cream butter with the salt. Crumble the biscuits, fold into the butter mixture and fill into the cake springform pan. Press the mixture until smooth and set aside to cool.

Soak the gelatine in water. Cut the melons in half, remove the seeds and cut out 8 small balls from the firm flesh (for a 24 cm ø mold, i.e. 1 ball per cake portion). Collect the juice and mash it with the remaining pulp and juice of one lemon. Pass through a sieve and mix well with sugar, sour cream and crème fraîche. Allow the dripping wet gelatin to melt at low temperature, stir with a few tablespoons of the melon mixture at the beginning, then add to the remaining melon mixture while beating strongly. Leave the melon mixture to cool.

Whip the cream with sugar until stiff. Mix half of the cream with the raspberries and carefully fold into the melon mixture that has just gelled.

Pour this cream onto the cake base, spread it smoothly and leave it to cool for 120 minutes.

Then remove the cake from the mold, decorate with melon balls, the remaining raspberries, lemon balm leaves and a few dabs of cream.

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