Honeydew Fruit Torte Recipe

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A slice of honeydew fruit cake

Ingredients

Sponge

  • 180 g of sponge mix
  • 3 eggs
  • 45 ml of milk
  • Few drops orange coloring
  • 45 g of butter (melted)

    • Honeydew Melon Cream

  • 200 ml of honeydew juice
  • 4 egg yolks
  • 50 g of caster sugar
  • 1 tbsp of gelatin powder
  • 200 g of fresh cream (whipped)
  • 1 tbsp of Kirsch

    • Preparation

    1. To make sponge cake, preheat oven to 180°C; line bottom of a 18cm (7-in) cake tin with greaseproof paper.
    2. Beat sponge mix, eggs and milk in a mixer with high speed until light and fluffy.
    3. Turn to low speed, mix in essence and orange coloring. Fold in melted butter until well blended.
    4. Spread batter into prepared tin and bake for 30 minutes. Remove from oven and cool completely. Split into 3 layers.
    5. To make honeydew cream, bring honeydew juice, egg yolks, sugar and gelatin powder into heatproof bowl.
    6. Stirring over simmering of water until mixture thicken. Leave to cool.
    7. Fold in whipped cream and Kirsch.
    8. Place a slice of cake into bottom of cake tin. Pour in 1/3 of honeydew cream. Cover with cake. Continue layering until finished.
    9. Refrigerate until set.
    10. Decorate with honeydew and chocolate.

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