Airy choux pastry cheese-cream cake with peach

Name: Airy choux pastry cheese-cream cake with peach
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 12
Ingredients: 60 g Butter or margarine; 1 pinch Salt; 150 ml Milk; 250 g Flour; 5 Eggs (size M); 100 g red currants; 100 ml Currant juice; 1 package Vanillin sugar; 2 TABLESPOONS Currant Jelly; 7 g Cornstarch; 750 g Peaches; 5 sheets Gelatine; 500 g Low-fat curd; 75 g Sugar; 25 ml Lemon juice; 150 g Whipped cream; 7-10 Tbsp Icing sugar; baking paper; 7-10 Tbsp Fig. 01+03+04: Chocolate rolls for decorating.

AUTHOR
Zackary Austin

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 12

60 g Butter or margarine
1 pinch Salt
150 ml Milk
250 g Flour
5 Eggs (size M)
100 g red currants
100 ml Currant juice
1 package Vanillin sugar
2 TABLESPOONS Currant Jelly
7 g Cornstarch
750 g Peaches
5 sheets Gelatine
500 g Low-fat curd
75 g Sugar
25 ml Lemon juice
150 g Whipped cream
7-10 Tbsp Icing sugar
baking paper
7-10 Tbsp Fig. 01+03+04: Chocolate rolls for decorating.

Directions

1
Bring fat, salt, milk and 150 ml water to the boil. When the fat is completely melted, add flour at once. Stir with a wooden spoon until a white layer forms on the bottom of the pot and the dough comes off the bottom of the pot as a lump. Pour into a bowl. Stir in 1 egg, let it cool down for about 10 minutes. Stir 4 eggs one after the other into the dough
2
Pour 1/3 of the dough into a piping bag with a large perforated spout. Cover the remaining dough. Draw a circle (approx. 17 cm Ø) on 3 pieces of baking paper. Turn the baking paper over. Spray the dough onto a piece of baking paper in a circle, leaving small gaps between the circles. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes. Remove from the oven. Spray on the second third of the dough and bake in the same way. Process the third part in the same way and bake. Allow all bases to cool down
3
Wash the currants, remove from the panicles and drain well in a sieve. Bring 75 ml currant juice, vanillin sugar and currant jelly to the boil in a saucepan. Stir starch and 25 ml currant juice until smooth, stir into the boiling liquid. Bring to the boil again, reduce heat and simmer for about 1 minute while stirring. Fold in currants. Remove from the heat, let cool down for about 30 minutes, stirring several times
4
In the meantime, wash the peaches, grate them dry, cut them in half and remove the stones. Cut peach halves into small pieces. Soak gelatine in cold water. Mix the quark, sugar and lemon juice thoroughly with the whisk of the hand mixer. Squeeze the gelatine and dissolve at low heat. Stir 2 tbsp. quark cream into the gelatine. Stir the mixed gelatine into the rest of the cream, place in the refrigerator for approx. 10 minutes until the mixture begins to gel slightly. Whip the cream until stiff. Fold the peaches first, then the cream into the cream
5
Spread 1/3 of the cream on a base and spread. Place the second base on top and press down lightly. Spread 1/3 of the cream on the base. Spread half of the redcurrant compote as a blob. Place the third base on top and press down lightly as well. Spread the rest of the cream on top. Spread the rest of the currant compote on top. Chill for about 3 hours. Dust the choux pastry rim with icing sugar shortly before serving
6
Picture 01+03+04: Decorate with chocolate rolls just before serving
7
waiting time approx. 3 1/4 hours