"agatti" cake with lemon marmalade

The calculation is for a mold with a diameter of 20 cm (7.9 inch).

• The quality of all the products is an important point!
• The number of eggs is optional! Since the eggs are different. It means that if the recipe contains 5 eggs, then you add them in stages and watch the consistency! If 5 is not enough, the add 6 eggs.
• The eggs should be at room temperature!
• You better whisk the eggs in a container, so you will be able to add it accurately and not to overdo it!
• The dough is brewed until the plaque appears on the bottom of the saucepan!
• The dough has to be cooled. To do it, turn on the mixer to the slowest mode for 7-10 minutes.
• If the dough sticks to the sides of the bowl when adding the eggs and stirring, then turn off the mixer, and use a silicone spatula to move the whole dough to the center!
• The dough should be ripened in the fridge for at least 12 hours before use!
• For the dough to bake steadily, brush it with melted cocoa butter before placing it in the oven!
• Bake it in the oven preheated to 185-200C (365 to 392F).
• Don’t open the oven!

The calculation is for 2 ring molds 16 cm | 6.3 inch.

1. Cut the melon into pieces, and cover it with sugar and vanilla seeds; cover the mix with the cling film, and let it brew (the melon should let the juice out).
2. Next, make the puree.
3. Put the puree on a low heat, and simmer for 7 to 8 minutes.
4. Remove the mass from the heat, and refrigerate for 12 hours (to stabilize).
5. Next, mix the agar with 2 teaspoons of sugar, and drizzle into the puree.
6. Boil the puree for 7 to 8 minutes, and add the pressed gelatin.
7. Pour the marmalade into rings, and cool it (before assembling the cake, store the marmalade in the fridge, but don’t freeze).

1. Mix the sugar with agar.
2. Bring the lemon juice, zest and Martini to 50C (122F), and add a mixture of sugar and agar.
3. Bring it to a boil, and cook for 2 to 3 minutes.
4. Cool the mass, and punch it with a blender to a coarse gel; add the gum, and mash until a smooth gel.