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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I always loved cantaloupes and i really wanted to make a cantaloupe dessert.It was really great except that it should be served immediatly once out of the fridge.You can also try it with pineapple. Ingredients:
cake |
4 eggs, separated |
1 cup sugar |
4 tb cold water |
1 cupsifted cake flour |
1 tsp baking powder |
cantaloupe cream |
1 cup granulated sugar |
2 tbsp. flour |
3 eggs, beaten |
1 cup cantaloupe, pureed |
1 tsp. vanilla extract |
2 tbsp. butter |
Directions:
1. Preheat oven to 350F,grease a 20cm loose bottom cake pan with butter,line with parchement paper and grease the paper.
2. Beat egg yolks and sugar together until very light. Add water. Sift together flour and baking powder. Add to batter. Beat egg whites until stiff. Fold into batter. Pour batter into prepared pan.
3. Bake. Cool completely and invert onto cake platter.Slice cake in half and return one half into the cake pan after being washed.
4. Cantaloupe cream:
5. 1-Chop up 1/4-1/2 a cantaloupe and puree in a food processor. 1/2 a smallish cantaloupe will make around 1.5-2 cups.
6. 2-Combine the sugar and flour in a saucepan; add eggs, mixing well. Stir in the cantaloupe puree. Turn heat on to medium and cook, stirring constantly, for 10 minutes. Remove from heat and stir in vanilla and butter. Set aside to cool, and chill once cooled for 3 hours.
7. 3-Take out from fridge,give it a stirr and pour over the first cake slice prepared in the loose bottom cake pan,cover with the second cake slice.
8. 4-Whisk the liquid cream with the powder sugar untill stiff peaks and spread it over the top of the cake evenly using a spatula.Using a strait sharp knife,make 4 paralall decorative stripes .Chill
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