Fine peach melba cake

Name: Fine peach melba cake
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 4 Eggs (size M); 100 g Sugar; 75 g Flour; 50 g Cornstarch; 1 TEASPOON Baking Powder; baking paper; 4 sheets white gelatine; 1 can(s) (850 ml, abrasion weight 500 g) Peaches; 350 g Whipped cream; 200 g Double cream cream cheese; 60 g double cream; 1 package Bourbon vanilla sugar; 2 TABLESPOONS Sugar; 3 TABLESPOONS Raspberry sauce (from the glass); 50 g Marzipan raw mass; 1 TABLESPOON Icing sugar; 1/2 TEASPOON Cocoa powder; 30 g Bark chocolate, dark

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

4 Eggs (size M)
100 g Sugar
75 g Flour
50 g Cornstarch
1 TEASPOON Baking Powder
baking paper
4 sheets white gelatine
1 can(s) (850 ml, abrasion weight 500 g) Peaches
350 g Whipped cream
200 g Double cream cream cheese
60 g double cream
1 package Bourbon vanilla sugar
2 TABLESPOONS Sugar
3 TABLESPOONS Raspberry sauce (from the glass)
50 g Marzipan raw mass
1 TABLESPOON Icing sugar
1/2 TEASPOON Cocoa powder
30 g Bark chocolate, dark

Directions

1
Separate the eggs for the sponge cake. Beat the egg white and 4 tablespoons of cold water until very stiff. Add sugar. Stir in egg yolk. Mix flour, starch and baking powder and carefully fold into the egg mixture.
2
Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Leave to cool slightly in the mould.
3
Take out of the tin and remove baking paper. Soak gelatine in cold water. Drain the peaches (catch the juice) and cut them into cubes (keep about 6 halves).
4
Whip 100 g cream until stiff. Mix cream cheese, double cream, vanilla sugar and sugar. Dissolve the gelatine at low heat, add 4 tablespoons of peach juice. Stir the gelatine into the cream cheese cream.
5
Fold in peach cubes and cream. Allow the cream to thicken a little. Cut the sponge cake base twice. Spread the bottom layer with raspberry sauce (keep some for decoration). Place the second cake base on top.
6
Place a cake ring around the two bases. Spread peach cream on top and smooth it down. Cover with the last cake base and put in the fridge for about 3 hours. Whip the remaining cream until stiff.
7
Spread 2/3 of the cream all around the cake. Spray the rest of the cream as spots on the cake. Knead marzipan, icing sugar and cocoa. Roll out thinly and cut out flowers. Also cut out flowers from the peach halves.
8
Decorate the cake with the marzipan and peach blossoms, crumbled bark chocolate and raspberry sauce stains. Makes about 12 pieces.