Lambada slices with peaches

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
4 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 20
  • 6 Eggs (size M)
  • 150 g Sugar
  • 1 package Vanillin sugar
  • 150 g Flour
  • 3/4 package Baking Powder
  • baking paper
  • 7-10 Tbsp Sugar
  • 1/2 l Peach and passion fruit juice
  • 50 ml fresh squeezed lemon juice
  • 3 packages Cream-flavoured pudding powder
  • 100 g Sugar
  • 3 (250 g each) Cup of whipped cream
  • 1 TABLESPOON Icing sugar
  • 3 packages Cream stabiliser
  • 150 g Apricot Jam
  • 50 g Dark chocolate coating
  • 3 Peach halves (a.d. tin)
  • 7-10 Tbsp Lemon balm and passion fruit

Directions

  1. 1

    Separate the eggs for the sponge cake. Beat the egg whites with the whisks of the hand mixer until stiff. Add sugar and vanilla sugar. Add egg yolk and stir in. Mix flour and baking powder and sieve onto the egg mixture.

  2. 2

    Carefully fold in. Put the dough on a baking tray (approx. 37x32 cm) lined with baking paper and smooth it down. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 12-15 minutes.

  3. 3

    Sprinkle a clean tea towel with sugar. Remove the sponge cake from the oven and remove from the edge with a knife. Carefully fall onto the tea towel and remove the baking paper. Let the sponge cake cool down.

  4. 4

    For the topping mix peach, passion fruit and lemon juice. Stir pudding powder, 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.

  5. 5

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

  6. 6

    Spread the cream evenly on the cooled pudding. Warm the jam, pass it through a sieve and fill it into a small freezer bag. Cut off one corner and decorate the cake with the jam in a wavy shape.

  7. 7

    Cut the cake into 20 pieces. Melt the couverture in a bain-marie, let it cool down a bit, put it into a small freezer bag and cut off a corner. Decorate half of the slices with it. Cut the peaches into thin slices and decorate the remaining slices with them.

  8. 8

    Serve decorated as desired with lemon balm and passion fruit.

Nutrition Facts

KCAL
310 kcal
CARBS
38 g
FATS
15 g
PROTEINS
5 g

Categories & Tags

Cakes & PastriesCakeCake

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