Melon and Mint Cake: A Light and Aromatic Dessert - Recipes Don Melón Fruteros

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Melon and Mint Cake: A Light and Aromatic Dessert

Preparation

Preparation of the Base:

Crush the digestive biscuits in a food processor or place them in a plastic bag and crush them with a rolling pin until they become fine crumbs.
In a bowl, mix the biscuit crumbs with the melted butter until smooth.
Assemble the Cake Base:

In a springform cake tin, firmly press the biscuit mixture into the bottom to create the base of the cake. Make sure the base is even.
Prepare the Filling:

In a bowl, place the cream cheese and icing sugar. Mix until the mixture is smooth and free of lumps.
Hydrate the gelatine:

In a small bowl, sprinkle the gelatine over the water and let it sit for a few minutes until the gelatine absorbs the water.
Process the Melon:

In a blender, place the peeled and seeded melon and blend to a smooth puree.
Add the Melon Puree:

Add the melon puree to the cream cheese and sugar mixture. Blend until well incorporated.
Heat the Gelatin:

Microwave or microwave gelatin mixture on very low heat until gelatin is completely melted.
Stir in the gelatine:

Pour the melted gelatin into the melon and cream cheese mixture. Stir well.
Add Flavour and Aroma:

Add the lemon juice, vanilla extract and chopped mint leaves to the mixture. Stir again to distribute flavours evenly.

Pour into the Mould:

Pour the melon and mint mixture over the biscuit base in the mould.
Refrigerate:

Refrigerate the tart for at least 4 hours or until firm and ready to serve.
Decorate and Serve:

Before serving, decorate the tart with thin slices of melon and fresh mint leaves.

Ingredients

For the base:

200 g digestive biscuits
100 g melted butter

For the Filling:

500 g ripe, peeled and seeded melon
250 g cream cheese
1/2 cup icing sugar (icing sugar)
2 teaspoons unflavoured gelatine
2 tablespoons water
Juice of 1 lemon
1 teaspoon vanilla extract
2 tablespoons fresh mint leaves, finely chopped

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