Bellini Cuts

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tbsp. cold water until stiff, adding 100 g sugar. Stir in egg yolks. Mix flour, starch and baking powder. Sift the flour mixture over the egg mixture and fold in.

2. 2

   Spread the mixture evenly on a baking tray lined with baking paper and bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 8 minutes. Take out the sponge cake, let it cool down a little and remove from the baking paper. Cut the sponge in half crosswise and let it cool down. Drain peaches well in a sieve. Soak gelatine in cold water. Stir quark, 100 g sugar, vanillin sugar and mascarpone until smooth. Stir in 100 ml champagne. Dissolve squeezed out gelatine. Stir in 100 ml sparkling wine, stir into the cream. Chill the cream for about 10 minutes until it starts to gel. Cut peach halves into cubes, except 4 pieces. Whip cream until stiff and fold into the cream.

3. 3

   Stir in 100 ml champagne. Dissolve squeezed out gelatine. Stir in 100 ml sparkling wine, stir into the cream. Chill the cream for about 10 minutes until it starts to gel. Cut peach halves into cubes, except 4 pieces. Whip cream until stiff and fold into the cream. Fold in peach cubes. Place a cake frame around a sponge cake base. Spread 2/3 of the cream on it and place the 2nd cake base on top. Spread the rest of the cream on the cake base and chill for about 4 hours. Remove the cake from the cake frame and cut into 14 pieces. Cut the peach halves into thin slices and decorate the pieces with them

4. 4

   Fold in peach cubes. Place a cake frame around a sponge cake base. Spread 2/3 of the cream on it and place the 2nd cake base on top. Spread the rest of the cream on the cake base and chill for about 4 hours. Remove the cake from the cake frame and cut into 14 pieces. Cut the peach halves into thin slices and decorate the pieces with them

5. 5

   waiting time approx. 4 hours