Lightly roast the almond flakes in a pan without adding any fat and allow to cool. Clean the kiwis and berries and cut as desired.
Cut the ends flat from the melon at the top and bottom. Now cut the peel all around from the melon. Now cut the melon body so that it has the cylindrical shape of a cake.
Pat the pulp dry with kitchen towels so that the cream can stick better. Place the melon on a large cake plate or a cake platter.
Beat the Cremefine until stiff and coat the cake all around. Now sprinkle the cooled almond flakes on the edge of the cake. Distribute the prepared fruit decoratively on top of the cake.
Place the melon tart in the refrigerator until ready to be eaten. You can also prepare it a day in advance. Do not decorate the edge of the cake with the almond flakes until the next day, otherwise they will become soft. Of course, any other fruit can also be used for decoration.
The original recipe used shaved hazelnuts and canned coconut milk as a cream. Then put them in the refrigerator for at least 8 hours before using them and whip them. Do not use the liquid that has settled on the bottom of the can.
Since I had to prepare the cake 1 day in advance, I chose Cremefine as an alternative because I didn`t know how the coconut cream reacts and how it sticks to the melon.
I discovered the recipe by chance on the Internet and would like to share it here.
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