Sponge biscuit
4 pc
hot water
3 Tbs
0.50 cup
100 g
3.50 oz
3.30 fl oz
baking powder
0.25 tsp
1.62 ml
0.25 cup
5 tbsp
75 g
2.62 oz
2.48 fl oz
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
food coloring
to taste
Cottage cheese filling
soft cottage cheese
0.75 cup
200 g
7 oz
6.60 fl oz
1 cup
280 g
9.80 oz
9.24 fl oz
0.50 cup
100 g
3.50 oz
3.30 fl oz
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
cold water
0.25 cup
4 tbsp
60 ml
1.98 fl oz
Watermelon jelly
watermelon pulp
1 kg
2.20 lb
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
powdered sugar
2 tbsp
30 g
1.05 oz
0.99 fl oz
lemon juice
2 tbsp
30 ml
0.99 fl oz


Sponge biscuit

Bake this biscuit like a Swiss roll sponge - in a baking tray.

You will need:

  • 4 eggs
  • 3 tbsp hot water
  • 100 g (3.55 oz) sugar
  • 2/3 tsp baking powder
  • 75 g (2.65 oz) flour
  • 50 g (1.75 oz) starch
  • coloring


  1. Combine the water and the eggs, and whip for one minute; add the sugar, and whip a little more. Sieve the rest of the ingredients, and mix it all together. Add some food coloring.
  2. Line a 30x40 cm (12x16 inch) baking tray with the baking paper. Bake the sponge at 200C (392F) for 10 to 15 minutes.
  3. Take the sponge out of the oven, and flip onto a different sheet of baking paper; cover the biscuit with a wet towel. Remove the baking paper, and cut the sponge into 7 cm (2.80 inch) strips.

Cottage cheese filling


  • 200 g (7.00 oz) soft cottage cheese
  • 280 g (9.90 oz) plain yoghurt
  • 100 g (3.55 oz) sugar
  • 10 g (0.35 oz) gelatin + 60 ml (2.00 fl oz) cold water


  1. Soak the gelatin with water. Pulse the rest of the ingredients with an immersion blender, and then add the cooled gelatin (first melt it in a hot water bath) to the mixture. Combine.
  2. Put the sponge strips in an upright position, and line them along the sides of the cake ring with the diameter of 20 cm (8.00 inch). Put a jar or a round container in the middle of the ring, and wrap the ring in plastic wrap.
  3. Pour the cottage cheese mixture into the gap between the sponge and the mold.
  4. Place the mold in the freezer for about half an hour to one hour.

Watermelon jelly


  • watermelon pulp - approximately 1 kg (2.00 lb)
  • gelatin - 20 gr (0.70 oz)
  • powdered sugar - 30 g (1.00 oz)
  • lemon juice - 30 ml (1.00 fl oz)


  1. Puree the watermelon pulp with an immersion blender without removing the seeds, and then pass it through a sieve. You wil get about 1 liter (34.00 fl oz) of juice.
  2. Soak the gelatin in about 90 ml (3.00 fl oz) of the juice. Once it blooms, melt it in a hot water bath.
  3. Combine the melted gelatin with the rest of the juice, and mix it all together.
  4. In order to create the ‘seeds’ you can use some chocolate chips.
  5. When the white layer sets, remove the jar from the cake ring. Pour the watermelon jelly into the gap that has been created, still leaving some space at the top. Place the mold back to the freezer.
  6. When the watermelon layer sets, lay out the chocolate chips on top of it, and then pour them over with the rest of the jelly mixture.

Bon Appetit!