Crush the crumbs with a blender. Mix with soft butter.
Melt the chocolate in a water bath and add cognac. Pour the chocolate into the breadcrumbs and mix.
Cover the dough with cling film and refrigerate for half an hour.
Smash the melon with a blender.
Add the condensed milk, lemon or lime juice to the puree and whisk again.
Whip cream until stable. Mix the cream with the melon mass.
Cover the cake mold with cling film, lay out the dough and make sides.
Put cream on the dough, cover with a lid or plastic wrap and refrigerate overnight or until completely frozen.
Steal the cake at will, you can also serve with watering topping or with jam.
Melon ice-cream cake is very tender, tasty, light, beautiful and most importantly, it is wonderful refreshing on a hot day. It’s quite simple to prepare such a cake, it will adorn any festive table, the base of the cake resembles a potato cake to taste. If you want to reduce the cooking time, then put the cake for a couple of hours in the freezer, but not too long so that there are no crystals, only 40-60 minutes will be enough, then rearrange it for half an hour in the refrigerator and you can serve it.