Bellini Cuts

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites until stiff, then add 125 g sugar. Stir in egg yolk. Mix flour, starch and baking powder and fold into the egg mixture. Spread on a baking tray (32 x 39 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 12 minutes.

2. 2

   Remove the base from the oven, remove the baking paper immediately. Place a cake frame around the base. Soak gelatine in cold water. Scald 1 peach with boiling water, blanch for approx. 3 minutes, rinse with cold water and peel off the skin. Stone and puree the peach. Mix quark, vanillin sugar, 150 g sugar, sparkling wine, grenadine syrup and peach puree. Squeeze the gelatine, dissolve and mix with 4 tablespoons of cream. Then stir into the rest of the cream. Put the cream in a cool place. Whip 400 g cream until stiff. As soon as the cream starts to gel, fold in the cream. Pour onto the cake base and smooth it down.

3. 3

   Then stir into the rest of the cream. Put the cream in a cool place. Whip 400 g cream until stiff. As soon as the cream starts to gel, fold in the cream. Pour onto the cake base and smooth it down. Chill for at least 4 hours, preferably overnight. Mix the cake glaze powder and 3 tablespoons of sugar. Stir in peach juice and 1/4 litre water, bring to the boil. Let cool for 1 minute and spread evenly on the cream. Whip 100 g cream until stiff, fill into a piping bag with perforated spout. Cut peaches into thin slices. Cut cake into 15 pieces and decorate with small cream dots and peach slices

4. 4

   Mix the cake glaze powder and 3 tablespoons of sugar. Stir in peach juice and 1/4 litre water, bring to the boil. Let cool for 1 minute and spread evenly on the cream. Whip 100 g cream until stiff, fill into a piping bag with perforated spout. Cut peaches into thin slices. Cut cake into 15 pieces and decorate with small cream dots and peach slices