Giotto nut tart with peaches

Name: Giotto nut tart with peaches
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 3 Eggs (size M); 175 g Sugar; 3 packages Vanillin sugar; 1 pinch Salt; 50 g Flour; 50 g Cornstarch; 1 1/2 TSP. Baking Powder; 100 g ground hazelnuts; 6 sheets Gelatine; 1 can(s) (850 ml/ 500 g stripping) Peaches; 250 g Mascarpone; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp grated rind of 1/2 untreated lemon; 4-5 packs Giotto, filled hazelnut pastry speciality (10 pieces each / approx. 5 g each); 40-50 g Hazelnut flakes; 400 g Whipped cream; 7-10 Tbsp Fat and flour

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

3 Eggs (size M)
175 g Sugar
3 packages Vanillin sugar
1 pinch Salt
50 g Flour
50 g Cornstarch
1 1/2 TSP. Baking Powder
100 g ground hazelnuts
6 sheets Gelatine
1 can(s) (850 ml/ 500 g stripping) Peaches
250 g Mascarpone
2-3 TABLESPOONS Lemon juice
7-10 Tbsp grated rind of 1/2 untreated lemon
4-5 packs Giotto, filled hazelnut pastry speciality (10 pieces each / approx. 5 g each)
40-50 g Hazelnut flakes
400 g Whipped cream
7-10 Tbsp Fat and flour

Directions

1
Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff and finally add 100 g sugar, 1 packet of vanillin sugar and salt. Beat the egg yolks separately. Mix flour, starch and baking powder, sieve onto the egg foam and carefully fold in together with the ground hazelnuts. Grease the bottom of a springform pan (26 cm Ø) and dust with flour. Pour in the sponge mixture and smooth it down.
2
Bake in the preheated oven (electric: 175 °C/ gas: level 2) for approx. 25 minutes. Let the sponge cake base cool down in the mould and cut through once. Place a cake ring around the lower cake base. For the cream, soak gelatine in cold water. Drain the peaches on a sieve, put 2 halves aside for decoration. Puree the rest. Mix mascarpone, remaining sugar, lemon juice and zest. Stir in peach puree. Squeeze out the gelatine, dissolve and mix with a little cream. Then stir into the rest of the cream and smooth it down on the cake base. Press 30 giottos into the cream and cover with the second cake base. Put the cake in a cool place for 4-5 hours.
3
Stir in peach puree. Squeeze out the gelatine, dissolve and mix with a little cream. Then stir into the rest of the cream and smooth it down on the cake base. Press 30 giottos into the cream and cover with the second cake base. Put the cake in a cool place for 4-5 hours. In the meantime, roast the hazelnut leaves in a pan without fat and let them cool down. Cut the peaches into slices. Whip the cream until stiff and finally pour in the remaining vanilla sugar. Remove the cake from the cake ring and spread the cream all around. Spread the top of the cake a little thicker and slightly wavy. Press hazelnut leaves to the edge and decorate with peach slices and remaining giotto. Results in 12-16 pieces
4
Cut the peaches into slices. Whip the cream until stiff and finally pour in the remaining vanilla sugar. Remove the cake from the cake ring and spread the cream all around. Spread the top of the cake a little thicker and slightly wavy. Press hazelnut leaves to the edge and decorate with peach slices and remaining giotto. Results in 12-16 pieces
5
waiting time approx. 6 hours