Melon Cake

First, cut the top and the bottom of the melon parallel straight. Now gradually cut off the rind from the edge until the melon has the desired shape.

Then pat the melon dry with some kitchen paper to make the cream stick better.

For the cream, whip the GUMA Pâtisserie cream with the vanilla sugar to the desired consistency (firm but easy to spread).

Smooth the top and sides of the melon with it and garnish with plenty of seasonal fruits and berries.

Refrigerate until ready to serve.

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