Fine peach cream cake

Ingredients

Directions

1. 1

   Separate the eggs for the floor. Put the egg whites in a mixing bowl and beat them with the whisks of the hand mixer until stiff. Add salt, 1 packet of vanillin sugar and 75 g sugar.

2. 2

   Stir in the egg yolk. Mix flour, baking powder, cornstarch and cocoa, sieve portions onto the egg mixture and fold in. Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in sponge cake mixture, smooth it down.

3. 3

   Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for about 25 minutes. Remove from the oven, remove from the edge of the springform pan with a sharp knife and allow to cool in the pan. In the meantime, carve 5 peaches crosswise and blanch with boiling water.

4. 4

   Peel the skin off the peaches. Cut the peaches in half, remove the stone, dice the flesh and mix with the remaining sugar. Remove the base from the springform pan and cut through 1x. Sprinkle the bottom bottom with apricot liqueur.

5. 5

   Put the cream in a mixing bowl. Add the sauce powder and beat until stiff with the whisk of the hand mixer. Let the remaining vanilla sugar trickle in. Spread the vanilla cream on the bottom cake layer about 1 cm thick.

6. 6

   Spread peach cubes evenly on top. Spread about 1/3 of the remaining cream on the peaches. Place the top layer on top and spread the rest of the cream on the cake. Put the cake in a cool place for about 2 hours.

7. 7

   In the meantime, warm the jam in a small pot. Then pass through a sieve and let it cool down. Colour with yellow food colouring as desired. Wash the rest of the peach, cut it in half, remove it from the stone and cut it into slices.

8. 8

   Cover the cake with the peach wedges. Pour the cooled jam into a small freezer bag, cut a corner with pointed scissors and sprinkle the jam over the cake. Serve decorated with mint leaves as desired.