Diaper cake with peaches

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
4 3
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 14
  • 225 g Flour
  • 25 g Icing sugar
  • 75 g Butter
  • 1 Egg yolk (size M)
  • 4 Eggs (size M)
  • 200 g Sugar
  • 2 packages Vanillin sugar
  • 75 g Cornstarch
  • 20 g Cocoa powder
  • 1 heaped Tsp baking powder
  • 4 sheets white gelatine
  • 3 sheets red gelatine
  • 125 ml Sour cherry nectar
  • 6 TABLESPOONS Lemon juice
  • 7-10 Tbsp grated rind of 1/2 untreated lemon
  • 900 g Whipped cream
  • 60 g Apricot Jam
  • 2-3 Peaches
  • 50 g Chocolate rasp, dark
  • 8-16 Chocolate ornaments, plain
  • 7-10 Tbsp Melissa
  • 7-10 Tbsp Cling film
  • baking paper
  • 7-10 Tbsp Sugar
  • 7-10 Tbsp Grease

Directions

  1. 1

    Put 150 g flour, icing sugar, butter in pieces, egg yolk and 2 tablespoons of cold water into a mixing bowl and knead to a smooth shortcrust pastry. Wrap in foil and chill for 30 minutes. In the meantime separate the eggs for the sponge cake. Beat the egg whites and 4 tablespoons of water until stiff, adding 150 g sugar and 1 packet of vanilla sugar at the end. Add the egg yolks and fold them in. Mix 75 g flour, cornstarch, cocoa and baking powder, sieve onto the egg foam and fold in carefully. Place on a baking tray lined with baking paper (approx. 32 x 38 cm) and smooth down. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 10-12 minutes. In the meantime, slightly moisten a clean tea towel with water, place on the work surface and sprinkle with sugar. Remove the finished sponge cake from the edge with a knife, turn it over onto the cloth and carefully peel off the baking paper. Whip the damp cloth over the edges of the dough and let the sponge cake cool down. Grease a springform pan (26 cm Ø) and roll out the shortcrust pastry on it. Place a springform ring around the base and prick the shortcrust pastry several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. Allow the short pastry base to cool slightly, then remove from the base and lift onto a cake pallet. Soak gelatine in cold water. Mix cherry nectar, 30 g sugar, 2 tablespoons lemon juice and grated -peel. Squeeze the gelatine, dissolve and mix with the juice. Chill for 15-20 minutes. In the meantime, whip 500 g cream until stiff. When the juice begins to gel, fold in the cream and spread evenly on the sponge cake. Leave to rise slightly at room temperature. In the meantime, heat up the jam and spread it on the shortcrust pastry base. Cut the sponge cake crosswise into 5 strips of about 7.5 cm width. Roll up the first strip carefully and place it on the cut surface in the middle of the shortcrust pastry base. Wrap the remaining strips like a snail/ spiral. Place a cake ring firmly around the cake and refrigerate overnight. Carve the peaches crosswise and put them in boiling water for 1-2 minutes. Rinse briefly in cold water, drain and peel the skin. Cut peaches in half, remove stone and cut the halves into wedges. Mix 4 tablespoons lemon juice and 15 g sugar and mix well with the peach slices. Whip 400 g cream, 1 teaspoon sugar and 1 sachet vanilla sugar until stiff. Remove the cake from the cake ring and spread cream all around. Sprinkle the cake ring with chocolate shavings. Drain the peaches well on kitchen paper and decorate the cake with chocolate ornaments, peaches and lemon balm. Lift the cake onto a cake plate and refrigerate until serving

  2. 2

    On 16 pieces:

  3. 3

    Waiting time approx. 12 hours

Nutrition Facts

KCAL
410 kcal
CARBS
39 g
FATS
25 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

More Delicious Recipes