Fruity sponge cake slices

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Put the sponge cake base mix, eggs and 80 ml water into a mixing bowl and mix with the whisks of the hand mixer. Then whip at highest setting for approx. 5 minutes until creamy. Spread the sponge mixture evenly on a baking tray (33x35 cm) lined with baking paper. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 12-15 minutes. In the meantime, sort out the raspberries. Put 12 raspberries aside for decoration. Pour the peaches onto a sieve and let them drain. Collect the juice.

2. 2

   Take the sponge out of the oven and let it cool down a little. Turn out dough sheet, carefully peel off baking paper and divide base crosswise into two halves. Put one half on a board. Form a rail from double-folded aluminium foil and close it tightly around the base. For the filling, soak gelatine in cold water. Mix peach juice (approx. 170 ml) and 80 ml water. Remove 6 tablespoons to mix the starch. Bring the liquid with sugar, 1 sachet of vanilla sugar and lemon juice to the boil. Mix starch and remaining liquid and stir into the boiling liquid. Bring to the boil again briefly and remove from the stove. Dissolve squeezed gelatine in peach juice while stirring. Place the mixture in a cool place until it begins to gel. Stir in the yoghurt and put it in a cool place again until it starts to gel. In the meantime, cut the peaches into cubes and carefully fold them into the cream together with the raspberries. Spread on the lower base.

3. 3

   Mix starch and remaining liquid and stir into the boiling liquid. Bring to the boil again briefly and remove from the stove. Dissolve squeezed gelatine in peach juice while stirring. Place the mixture in a cool place until it begins to gel. Stir in the yoghurt and put it in a cool place again until it starts to gel. In the meantime, cut the peaches into cubes and carefully fold them into the cream together with the raspberries. Spread on the lower base. Place the second sponge cake half on top and refrigerate for 2 1/2 -3 hours. Just before serving, whip cream and remaining vanilla sugar until stiff. Loosen the aluminium foil frame with a sharp knife. Spread half of the cream on the sponge cake lid. Put the rest of the cream in a piping bag with a star-shaped spout. Cut the sponge cake into 12 pieces. Spray a cream tuff on each slice, decorate with the raspberries and dessert decoration put aside. Serve sprinkled with pistachios and decorated with lemon balm

4. 4

   Place the second sponge cake half on top and refrigerate for 2 1/2 -3 hours. Just before serving, whip cream and remaining vanilla sugar until stiff. Loosen the aluminium foil frame with a sharp knife. Spread half of the cream on the sponge cake lid. Put the rest of the cream in a piping bag with a star-shaped spout. Cut the sponge cake into 12 pieces. Spray a cream tuff on each slice, decorate with the raspberries and dessert decoration put aside. Serve sprinkled with pistachios and decorated with lemon balm