Iced tea cake

Ingredients

Directions

1. 1

   Beat the eggs and 3 tablespoons of water until fluffy, adding 120 g of sugar. Continue beating for about 10 minutes until the mixture is thick and creamy. Mix flour and baking powder, sieve on top and fold in. Line the bottom of a springform pan (28 cm Ø) with baking paper. Add the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: unsuitable/ gas: level 2) for 20-25 minutes.

2. 2

   Let it cool down in the tin on a cake rack. Remove the base from the tin and remove the baking paper. Place a springform pan or cake ring around the base. Whip the cream until stiff, pouring in instant tea and cream firming agent. Spread the cream on the cake base and smooth it down. Put in a cool place for about 1 hour. Drain the peaches, collect the juice and measure 250 ml. Cut the peaches into slices. Spread the slices on the cream. Mix the cake glaze with 20 g sugar in a small pot. Gradually stir the powder with the peach juice until smooth. Heat while stirring, bring to the boil once.

3. 3

   Cut the peaches into slices. Spread the slices on the cream. Mix the cake glaze with 20 g sugar in a small pot. Gradually stir the powder with the peach juice until smooth. Heat while stirring, bring to the boil once. Let it cool down for a short time, spread evenly on the peaches with a tablespoon. Put in a cool place for about 1/2 hour. Coarsely chop the pistachios. Remove the cake from the ring with a knife. Sprinkle the edge with pistachios. Peel the lime and lemon peel spirally with an engraved knife. Decorate the cake with it

4. 4

   Put in a cool place for about 1/2 hour. Coarsely chop the pistachios. Remove the cake from the ring with a knife. Sprinkle the edge with pistachios. Peel the lime and lemon peel spirally with an engraved knife. Decorate the cake with it

5. 5

   waiting time approx. 2 hours