Buttermilk Lemon Cake

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Roast almond kernels in a pan without fat. Sprinkle 1 tablespoon of sugar over it and let it caramelize slightly. Spread it on a piece of baking paper and let it cool down. Melt butter. Crumble the biscuits finely in a universal chopper and mix with butter.

2. 2

   Almonds, coarsely chopped. Put 2 tablespoons aside for decorating. Mix the rest into the crumb mixture. Grease a springform pan at the bottom. Pour crumb mixture into the tin and press to a flat bottom. Chill for about 30 minutes.

3. 3

   Soak gelatine in cold water. Mix buttermilk with 125 g sugar, lemon peel and lemon juice. Squeeze 8 sheets of gelatine, dissolve carefully. Stir in 2-3 tablespoons of buttermilk mixture, then stir everything into the rest of the buttermilk, refrigerate.

4. 4

   Whip 400 g cream until stiff. When the cream begins to gel, fold in the cream. Spread the cream on the base and spread.

5. 5

   Meanwhile, carve peaches crosswise, blanch with boiling water, rinse with cold water and peel skin. Cut the flesh from the stone and puree finely. 3 sheets of gelatine from

6. 6

   Stir in the peach puree bit by bit, up to approx. 2 - 3 tablespoons. Spread the peach puree in patches on the buttermilk cream. Swirl with a fork. Chill for at least 6 hours.

7. 7

   Whip 200 g cream until stiff and fill into a piping bag with a large star-shaped spout. Remove the cake from the mould. Spray large cream tuffs onto the cake. Decorate the cake with almonds, peach puree and peach pieces.

Nutrition Facts

KCAL
300 kcal

CARBS
22 g

FATS
21 g

PROTEINS
5 g