Melon Cream Cake

For the base of the cake, place the cake in a 1-inch deep cake ring. Place on a plate.

Slice the cantelopue in half, scoop out the seeds, and slice into wedges. Remove the rind. 

Take 2 wedges that are each 1.5 cm (approximately 1/2 inch) thick, and use small cookie cutters to cut 12 shapes. Marinate the small shapes with 1/2 tablespoon lemon juice and the liqueur.

Puree the remaining melon. Stir with the remaining lemon juice and the sugar.

Soften the gelatine in cold water. Remove and squeeze out the excess water. Place in a saucepan with some water and cook over low heat until the gelatine is dissolved. Stir 4 tablespoons of the melon puree into the gelatine mixture. Stir the remaining melon puree into the gelatine mixture and allow to cool for 15 minutes.

Gently fold the creme fraiche into the melon puree. Spread over the sponge cake in an even layer. Chill for 2 hours in the refrigerator.