Nut-peach tartlet

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites and 2 tablespoons of water until stiff. Add 125 g sugar and salt. Stir in the egg yolks bit by bit. Mix flour and baking powder, sieve over the egg cream and fold in. Line a baking tray (32 x 39 cm) with baking paper. Put the mixture on top and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for approx. 10 minutes. Sprinkle a clean tea towel with sugar. Turn out the dough sheet and remove the baking paper. Roll up immediately with the tea towel and let it cool down. Drain the peaches and collect the juice. For the cream, soak gelatine in cold water. Stir mascarpone, 100 g sugar and hazelnuts until smooth. Stir in 5 tablespoons of peach juice bit by bit. Squeeze out the gelatine, dissolve and stir in 2 tablespoons of cream. Stir into the remaining cream. Whip cream until stiff and fold in. Chill the cream for about 5 minutes. Cut peaches into cubes.

3. 3

   Stir in 5 tablespoons of peach juice bit by bit. Squeeze out the gelatine, dissolve and stir in 2 tablespoons of cream. Stir into the remaining cream. Whip cream until stiff and fold in. Chill the cream for about 5 minutes. Cut peaches into cubes. Unroll the sponge cake. Add cream and smooth it down. Spread the peaches on top. Roll up the sponge cake again and refrigerate for about 2 hours. Warm up the jam and pass through a sieve. Spread the sponge roll all around with jam and roll in brittle. Cut the roll into pieces, if necessary put them into paper sleeves and decorate with mint

4. 4

   Unroll the sponge cake. Add cream and smooth it down. Spread the peaches on top. Roll up the sponge cake again and refrigerate for about 2 hours. Warm up the jam and pass through a sieve. Spread the sponge roll all around with jam and roll in brittle. Cut the roll into pieces, if necessary put them into paper sleeves and decorate with mint

5. 5

   2 1/2 hours waiting time

Nutrition Facts

KCAL
500 kcal

CARBS
58 g

FATS
26 g

PROTEINS
8 g