Lambada slices with peach

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Separate the eggs for the sponge cake. Beat the egg whites with the whisks of the hand mixer until stiff. Add 150 g sugar and vanilla sugar. Stir in the egg yolks one by one. Mix flour and baking powder and sieve onto the egg mixture.

2. 2

   Carefully fold in. Put the dough on a baking tray lined with baking paper (approx. 33 x 38 x 3 cm) and smooth it down.

3. 3

   Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 12-15 minutes. Sprinkle a clean tea towel with sugar. Remove the sponge cake from the oven and remove from the edge with a knife.

4. 4

   Carefully fall onto the tea towel and remove the baking paper. Let the sponge cake cool down.

5. 5

   For the topping mix peach, passion fruit and lemon juice. Stir pudding powder, 100 g sugar and 100 ml juice until smooth. Bring the rest of the juice to the boil in a pot, stir in the pudding powder and bring to the boil again.

6. 6

   Put the sponge cake back on the baking tray. Spread the pudding evenly on the cooled down sponge cake and let it cool down. Whip the cream with the whisk of the hand mixer until stiff. Mix the icing sugar and cream setting agent and let it trickle in.

7. 7

   Spread cream evenly on the cooled pudding and refrigerate for 30 minutes.

8. 8

   Chop the chocolate coating and melt over a warm water bath. Decorate the cake with chocolate. Warm up the jam. Cut peach halves into cubes and mix with the jam. Cut the cake into about 24 pieces.

9. 9

   Decorate slices with peach cubes.

Nutrition Facts

KCAL
260 kcal

CARBS
32 g

FATS
13 g

PROTEINS
4 g