sponge cakes for the cake - 150 g and biscuits Meringues - for decoration
butter - 5 tablespoons. spoons
gelatine - 12 g
melon - 600 g pulp
Sugar - 4 tbsp. spoon
almond liqueur - 4 tbsp. spoon
high fat cream - 250 ml
vanilla sugar - 1 package
Watermelon - 200 g pulp
Mint - 2 sprigs
В В Instructions: Cookies crumble and mix with melted butter. Put the mixture into split form, lined with a paper seal. Put in refrigerator.
Soak gelatin in 100 g of cold water for 30 minutes until the grains become translucent, then put on the strainer to the water glass. From the pulp of melon cut some balls and set them aside for the decoration of the cake. Of the remaining pulp make mashed potatoes, add sugar and liqueur.
Shoot gelatin over low heat, without boiling, mix it with mashed potatoes. Put in refrigerator for 30 minutes. Cream, whipped with vanilla sugar until fluffy stable weight, mix with the melon puree. Spread cream on the cake, smooth.
Cake in the refrigerator for 4 hours. From watermelon flesh cut beads. Before serving, decorate cake balls of melon, watermelon meringue.