Melon Cake

1 cake - cake

125 g butter

12 g gelatin

600 g melon (pulp)

1/2 glass sugar

1 glass thick cream

1 h. l. vanilla sugar

mint

Cover the split mold with parchment paper. Put it in a biscuit.

Of melon flesh cut some balls and set aside. Of the remaining pulp mash. Add sugar, soaked in cold boiled water and heat over low heat gelatin and put on 30 minutes in the refrigerator. Whip the cream with the vanilla sugar and add to the mass. Put the cream on the cake and refrigerate for 4 hours.

Arrange balls of melon and mint.