Peach and amretto cream cake

Ingredients

Directions

1. 1

   Amarettini, except for twelve pieces for decoration, coarsely crumbled. Separate eggs, beat egg whites and three tablespoons of cold water until stiff. Add sugar and vanillin sugar. Stir in the egg yolks one after the other.

2. 2

   Mix flour, starch and baking powder, sieve onto the egg foam mixture and fold in together with the Amarettine crumbs. Pour the mixture into a springform pan (26 cm Ø) lined with baking paper at the bottom and smooth it down.

3. 3

   Bake in the preheated oven (electric oven: 175 °C/ gas: level 2) for 30 minutes. Let cool on a cake rack. Remove the base from the springform pan and cut through horizontally once. Sprinkle both halves with Amaretto.

4. 4

   Soak gelatine in cold water. Wash peaches and, except for one for decoration, blanch hot. Rinse peaches in cold water and peel off the skin. Halve the fruit and remove the stones.

5. 5

   Cut three peach halves into cubes. Wash the lemon thoroughly, dab dry and finely grate the peel. Halve the lemon and squeeze one half. Purée the remaining peach halves, three tablespoons of sugar, lemon juice and zest.

6. 6

   Pass three to four tablespoons of puree through a sieve and place in a small freezer bag. Set aside. Squeeze the gelatine, dissolve and mix with the remaining peach puree. Put in a cool place.

7. 7

   In the meantime, place a springform pan rim around the lower sponge base. Whip 250 grams of cream until stiff. Fold the peach puree and pieces into the cream and spread on the lower cake base. Place the second cake layer on top and put the cake in a cool place for three hours.

8. 8

   Whip the remaining cream and sugar until stiff. Remove the cake from the edge of the springform pan and spread with half of the cream. Cut a small corner from the freezer bag and spray a grid pattern onto the cake.

9. 9

   Pour the rest of the cream into a piping bag with a star-shaped spout and decorate the rim with cream tuffs. Press an Amarettini on each tuff. Squeeze the remaining lemon half. Cut the remaining peach into narrow slices and spread with the lemon juice.

10. 10

    Place gaps between the tuffs and serve the cake decorated with lemon balm leaves. Makes twelve pieces.