Dina's Recipe
Dina’s Melon Cake
For those of you who haven’t yet visited Borgo di Vagli and for those who had the enjoyment of experiencing Dina’s mouth-watering casalinga cuisine in the Hamlet’s trattoria I’ cche c’é c’é, in each newsletter we continue to highlight one of Dina's popular recipes for you to try at home, this month we highlight her Melon Cake.
Serves 4 people
Base - Ingredients
| - | 250gr Pavesini biscuits or other type of biscuits |
| - | 80 gr butter or margarine |
Cream - Ingredients
| - | 250 gr plain yogurt or melon yogurt (that would be the best one!) |
| - | 350 gr dairy-free whipped cream with sugar |
| - | 4 slices of melon |
| - | 6 gr gelatine or agar agar (a natural gelling agent) |
| - | 3 sp milk |
Topping - Ingredients
| - | 4 slices of melon |
| - | 50 gr of sugar |
| - | 50 ml of water |
| - | 3 sheets of gelatine |
Procedure
| 1 | Finely chop the biscuits into a bowl and mix with the melted butter. |
| 2 | Pour the mixture into a 22cm cake container lined with oven paper, compact it with a spoon and put the base in the fridge. |
| 3 | Put the fish glue in cold water and when it is soft, wring it and melt it on little warm milk. Beat the cream to firmly combine yogurt and melon, mix the fish glue and pour the cream on cookies, level it and put it back into the refrigerator. |
| 4 | Let the cake rest for a couple of hours. Meanwhile in a saucepan put the pealed melon slices that you will need for the topping together with sugar and a little water. |
| 5 | Make it soften on the gas and when soft, blend it all with a diving mixer, join the melon purée with the fish glue previously softened and mix well. |
| 6 | Pour the topping on the cake and leave it to set in the refrigerator for about 2 hours. |
Enjoy
 |
 |