Holiday cake with peach stars

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Directions

1. 1

   Place flour, fat, sugar, vanillin sugar and 1 tablespoon of cold water in a mixing bowl. Knead with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and refrigerate in the fridge for about 30 minutes.

2. 2

   Roll out the dough on a springform pan (26 cm Ø). Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 12-15 minutes until golden brown. Remove, carefully remove from the base, place on a cake rack and allow to cool.

3. 3

   Soak 14 leaves of gelatine in plenty of cold water. Put the peaches on a sieve and drain them, collecting the juice. Put soured milk, sugar and lemon juice in a bowl and mix.

4. 4

   Squeeze out the gelatine and dissolve in a small pot over a mild heat. Stir into the soured milk. Place in a cool place until the mixture begins to gel. In the meantime, place the springform ring around the base. Spread the peach halves on the base, except for 8 to cut them out.

5. 5

   Whip the cream until stiff. Fill 1/3 of the cream into a piping bag with star-shaped spout. Fold the rest of the cream into the soured milk. Pour the soured milk on the cake base, smooth it down and put it in a cool place for 2 hours.

6. 6

   Soak the remaining gelatine in cold water. Cut out stars from 8 peach halves using a cookie cutter (e.g. star). Chop the remaining peach flesh with the cutting stick of the hand mixer or a knife.

7. 7

   Measure out 1/2 litre of peach puree (if necessary fill up with peach juice). Dissolve gelatine and stir into the puree. Spread on the soured milk jelly. Cover the cake and let it cool down.

8. 8

   Carefully remove the jelly from the rim with a knife. Spray 8 cream pats onto the cake. Cover each dab with a star and decorate with some cranberries. Sprinkle with pistachios. Makes about 16 pieces.