Fioretto peach cake

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water until very stiff. Add sugar and fold in egg yolk. Mix flour, starch and baking powder, sieve onto the egg mixture and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Add the dough and smooth it down. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 12-15 minutes. Let the base cool down. In the meantime, blanch four peaches hot and skin them. Cut the peaches in half, remove the stone and cut the flesh into slices. Whip a cup of cream with vanilla sugar and cream firming agent until stiff. Coarsely chop 4 chocolates and fold into the cream. Cut the cake base once. Place a cake ring around the lower cake base. Spread peach slices on top. Add the praline cream and smooth it down. Cover with the second cake base. Remove the cake ring. Whip the remaining cream until stiff, spread the cake with 2/3 of the cream all around. Put the rest of the cream in a piping bag with a perforated spout and squirt it onto the cake as a dab. Wash the remaining peach thoroughly and rub dry. Cut into wedges and/or cubes. Decorate the cake with the peach, remaining pralines and lemon balm leaves. Results in approx. 12 pieces

2. 2

   Cake plate: Olbernhauer Glaswerke

3. 3

   Peach skin: Siebers Präsente

4. 4

   Cake server: Carl Mertens

5. 5

   Scarf: Table Fashion