Whisk eggs whites on rigid foam, add sugar and still whisk. Next add yolks and still whisk. In the end add flour, baking powder and mix. Cake spill into spread margarine rectangular baking tin (10x14 inches;25x36 centimeters) and bake ca. 25 minutes in temperature 340 degrees F (170 degrees C). Cool and soak mix boil water and aroma rum.
Double cream to whisk with sugar and vanilla sugar, in the end whisk pour set jelly. Mix, spill on the sponge cake and put into fridge for ca. 30 minutes.
Clean watermelon with pipps and rind, next dice and unfold on cream mass.
Flood cake of set jelly and put into fridge for ca. 2 hours.
"Enjoy your meal" | 
