Peach and biscuit cake

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff, add 50 g sugar, 1 packet of vanillin sugar and salt. Continue beating until the sugar has dissolved. Stir in the egg yolks. Mix flour, baking powder and starch, sieve onto the egg mixture and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge mixture and smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 20 minutes, remove from oven and let cool on a cake rack. In the meantime, wash the peaches, cut them crosswise and blanch them with hot water. Quench cold and peel the skin. Cut peaches in half, stone them and cut them into small cubes. Soak gelatine in cold water. Mix yoghurt, quark, 1 packet of vanilla sugar, 150 g sugar and peach liqueur. Squeeze the gelatine, dissolve over low heat. Stir in 3 tablespoons of yoghurt cream, then stir into the remaining yoghurt mass. Chill until it begins to gel. Whip the cream until stiff. First add peach cubes, then cream to the yoghurt mass. Cut the sponge cake in half horizontally. Cover the bottom cake base with a cake ring. Spread 2/3 of the yoghurt cream on the base, place the second base on top.

3. 3

   Stir in 3 tablespoons of yoghurt cream, then stir into the remaining yoghurt mass. Chill until it begins to gel. Whip the cream until stiff. First add peach cubes, then cream to the yoghurt mass. Cut the sponge cake in half horizontally. Cover the bottom cake base with a cake ring. Spread 2/3 of the yoghurt cream on the base, place the second base on top. Spread the rest of the cream on the sponge cake and smooth it down. Chill for 2 hours. Mix the cake glaze with 3 tablespoons of sugar in a small pot. Gradually stir with peach nectar until smooth. Heat while stirring, bring to the boil briefly and let rest for 1 minute. Spoon onto the cake and chill. Decorate with peach slices

4. 4

   Spread the rest of the cream on the sponge cake and smooth it down. Chill for 2 hours. Mix the cake glaze with 3 tablespoons of sugar in a small pot. Gradually stir with peach nectar until smooth. Heat while stirring, bring to the boil briefly and let rest for 1 minute. Spoon onto the cake and chill. Decorate with peach slices

5. 5

   2 1/4 hours waiting time

Nutrition Facts

KCAL
220 kcal

CARBS
37 g

FATS
3 g

PROTEINS
8 g