Melon mousse cake

Mix together the cake ingredients and pour the mixture into a tin. Put it in the oven at 180ºC for 20 minutes.

For the melon mousse, mash the melon and mix with the cream, mascarpone, sweetener and vanilla. Ensure that everything is mixed well.

Heat the milk in the microwave and dissolve the previously hydrated gelatin. Add it to the mousse mixture.

Pour the mousse mixture on top of the cool cake. Set aside in the fridge for 30 minutes.

For the final layer, whip the cream with the mascarpone, sweetener and the vanilla essence. Add on top of the mousse layer and store in the fridge for 3-4 hours.