Come autumn, the summer has flown by, kids went to school, it's school time. How not to surprise your favorite girls since the beginning of the school year this is the amazing cake, which was easy to do, no baking, not counting the cake. Refreshing, with a subtle lemon flavor, soft ice cream cake. Prepared on the basis of the melon, the scent which is barely noticeable, but pleasant, for flavor added a thin chocolate sponge cake and soft chocolate icing on top. The competition "School time" and congratulations to all students in the coming academic year!


  • Chicken egg

    3 piece

  • Sugar

    325 g

  • Cocoa powder

    0.5 Tbsp

  • Sour cream

    5 Tbsp

  • Leavening agent

    0.5 tsp

  • Flour

    0.5 cup

  • Melon

    500 ml

  • Lemon

    1 piece

  • Cream

    500 ml

  • Starch

    1 Tbsp

  • Gelatin

    20 g

  • Vanilla

  • Powdered sugar

    3 Tbsp

  • Dark chocolate

    100 g

  • Butter

    25 g


Do the cake. Sift flour with baking powder and cocoa. Egg whisk with sugar in a magnificent white, sticky mass, whisking for about 5 minutes. Add a pinch of salt and sour cream, a quick stir manually to allow the adhesive time to settle. Add the flour, still gently, by hand mix until smooth. Pour the dough into the form, greased or laid paper. Bake in a preheated oven at 180 C for about 20-25 minutes, until dry sticks. I have a form of a small 17 cm diameter, so for larger shapes the dough to double. While the cake cools, will do the rest.
With lemon remove the zest and squeeze the juice. Juice pour 20 g of gelatin for 1 hour. Melon to turn into a puree using the blender. A melon cut cubes, put in a measuring container, I had about 450-500 ml.
Add sugar to the melon and put to boil for about 10-15 minutes, removing the foam.
Towards the end of cooking 2 eggs stir, the egg mass was homogeneous and there was streaks separate proteins and egg yolks, add a spoonful of starch, vanilla and zest from lemon, then with constant stirring pour in a thin stream of hot syrup melon. The saucepan back on the heat and not leaving, stirring constantly to thicken the mass to the consistency of sour cream. Leave to cool slightly, for a quick process to put in a bowl with cold water, the capacity to wrap, not to saverese cream.
Melon cream had cooled to room temperature, the gelatin is swollen. Then dissolve gelatin in a water bath, not boiling, pour in the melon cream, mix all and set aside.
The cooled cake to put in a split mold of larger diameter, which is pre-pave paper. I have a 19 cm in diameter.
500 ml of cream to whip, at the end of the whipping add 2-3 tbsp of powdered sugar if you like it sweeter, then put powdered sugar a little more. THERE is a POINT to consider, melon cream better taste, it needs to be a little sweeter than I would like, because the gelatin takes away the sweetness. To combine whipped cream and vanilla-lemon cream, stir until smooth, stir gently to cream not fallen down.
Pour mixture into form on the cake. To remove the cake in the fridge for 3-4 hours minimum. In an hour you can fill with icing.
For the icing 100 g dark chocolate to break into pieces, add 20-25 g of butter, 2 tsp icing sugar, 2 tbsp of sour cream and put in a water bath or very low heat, stirring constantly to make a homogeneous mass. Cool, then pour the cake and let completely harden for 2-3 hours.
Cake decorate to your taste, although it looks gorgeous and impressive. To make it easier to remove, wrap the sides form a hot towel for 30 seconds, then along the sides to hold a sharp and thin knife. Cutting the cake better than a hot, dry knife, wiping it each time to the chocolate when you cut don't "stain" white and velvety structure, although this is not essential )))
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