Panna Cotta cake with peaches

Name: Panna Cotta cake with peaches
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 200 g Marzipan raw mass; 4 Eggs (size M); 12 sheets white gelatine; 1 kg Whipped cream; 75 g Sugar; 4-5 packs Vanillin sugar; 6 ripe peaches; 30 g Almond kernels without skin; 2 TABLESPOONS Apricot Jam; 7-10 Tbsp Mint; 7-10 Tbsp Fat and flour

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

200 g Marzipan raw mass
4 Eggs (size M)
12 sheets white gelatine
1 kg Whipped cream
75 g Sugar
4-5 packs Vanillin sugar
6 ripe peaches
30 g Almond kernels without skin
2 TABLESPOONS Apricot Jam
7-10 Tbsp Mint
7-10 Tbsp Fat and flour

Directions

1
Coarsely grate the raw marzipan mixture into a bowl. Add the eggs and beat with the whisk of the hand mixer for 10-15 minutes until smooth and thick and creamy. Pour the mixture into a greased springform pan (26 cm Ø) sprinkled with flour and spread. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-40 minutes. Cover at the end of the baking time if necessary. Let the marzipan base cool down in the mould.
2
In the meantime soak the gelatine in cold water. Put 750 g cream, sugar and vanillin sugar in a pot, bring to the boil and simmer for about 15 minutes, stirring occasionally. Pour cream into a bowl. Squeeze the gelatine, dissolve in the hot cream and let it cool down for about 45 minutes. Stir in between. Carve peaches crosswise and put them in boiling hot water for about 1 minute. Rinse peaches under cold water and peel off the skin. Cut peaches in half, remove stones. Remove the marzipan base from the tin, place it on a cake plate and place a cake ring around the base. Chill cooled vanilla cream for about 10 minutes. Whip 250 g cream until stiff. When the vanilla cream starts to gel, stir in the whipped cream, place on the marzipan base and smooth it down.
3
Rinse peaches under cold water and peel off the skin. Cut peaches in half, remove stones. Remove the marzipan base from the tin, place it on a cake plate and place a cake ring around the base. Chill cooled vanilla cream for about 10 minutes. Whip 250 g cream until stiff. When the vanilla cream starts to gel, stir in the whipped cream, place on the marzipan base and smooth it down. Place the peach halves on the cream and press in lightly. Chill the cake overnight. Roast the almonds in a pan without fat and take them out immediately. Warm the jam and pass it through a sieve. Spread the cake with jam and sprinkle with the roasted almonds. Decorate with mint
4
Place the peach halves on the cream and press in lightly. Chill the cake overnight. Roast the almonds in a pan without fat and take them out immediately. Warm the jam and pass it through a sieve. Spread the cake with jam and sprinkle with the roasted almonds. Decorate with mint
5
waiting time approx. 13 hours