Fruity ‘n Funky Melo Cakes






You’ll need (20 melo cakes)


(for the biscuits)

150g butter at room temperature

65g sugar

30g light brown sugar

1 egg at room temperature

300g flour

a pinch of salt

the zest of one lemon


(for the jam + marshmallow)

300g frozen red fruits

75g sugar

12g gelatin leaves (= weight before being soaked)

50g water

75g sugar

70g egg whites


(for the chocolate coating)

250g pure, milk or white chocolate



First, make the biscuits. In a large bowl, beat butter and sugars until pale and fluffy. Mix in the egg until fully incorporated, next stir in flour, salt and lemon zest until you have a consistent dough. Wrap in cling film and chill 30 minutes.


Preheat the oven to 180°C/350°F, cover a baking sheet with parchment paper. On a floured surface, roll out the dough to a few millimeters thickness. Using a small circular shape, cut out circles of the dough. Arrange the circles with a few inches of extra space on the parchment paper, prick the cookies with a fork.

Bake 12 minutes in the oven, or until golden brown. Allow them to cool down completely on a wire rack.

Next, make the jam. In a saucepan, combine red fruits (along with the freezing liquid) and sugar. If using fresh red fruits, add  a splash of water. Switch on the heat to medium and let it simmer for 15 minutes, stirring every now and then until you have a smooth, dark red jam. Set aside and let it cool down.


Next, make the marshmallow. Soak gelatin leaves in 2 cups of water.

Mix 50g water and sugar in a saucepan, turn on the heat and let it boil. In the meanwhile, beat egg whites in a clean bowl to medium-stiff peaks.

Check the sugar syrup, turn off the heat when the syrup has a light brown color. Squeeze the gelatin leaves, add to the syrup and mix shortly. Add, while beating, the sugar syrup with the egg whites. Keep beating until the bowl feels lukewarm. Quickly swirl in the cooled jam. (don’t wait for too long or the gelatin will start to set)

Fill a piping bag fitted with a plain nozzle with the marshmallow and pipe equal blobs onto the lemon cookies. You might not nood all of the cookies. Chill the cookies for thirty minutes, or until the marshmallow has set completely.

Next, make the coating. In the microwave or in a double boiler, melt 190g chocolate until you have a smooth sauce. If using a microwave, do this within 2 to 3 intervals in order to prevent the chocolate from burning. Add the rest of the chocolate and stir to a smooth sauce. Let it cool down for two minutes.

Pour chocolate over the cookies. Let it drip off, then chill until ready to serve.




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