Melon cake with liqueur

Ingredients:

150 g biscuits biscuit for cakes and biscuits "Meringue" - for registration

5 tbsp. butter

12 g gelatin

600 g melon - pulp

4 tbsp. sugar

4 tbsp. the almond liqueur

250 ml cream with a high fat content

1 vanilla sugar sachet

200 g watermelon - pulp

2 mint twigs

Cookies will raskroshite, mix with melted butter. Put the mass in the form of split, lined paper, seal. Refrigerate.

Gelatin soak in 100 g of cold water for 30 minutes, until the grains will not be clear; then put in a sieve to drain the water. From the pulp of the melon cut out a few balls and set them aside for the decoration of the cake. Of the remaining pulp mash, add sugar and liqueur. Gelatin will dissolve over low heat, without boiling, mix it with mashed potatoes. Refrigerate for 30 minutes.

Cream, whipped with vanilla sugar until the formation of fluffy sustainable pulp, mix with melon puree. Cream spread on the cake, smooth. Cake refrigerate for 4 hours. Of watermelon pulp cut beads.

Before serving, decorate the cake balls melon, watermelon, meringue.