Peach and butter milk cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water until stiff and finally add 75 g sugar and vanillin sugar. Add egg yolk and fold in. Mix flour, cornstarch, baking powder and cocoa and sieve it onto the egg foam and fold it in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. Let the base cool down in the tin on a cake rack.

2. 2

   In the meantime soak the gelatine in cold water. Carve 500 g peaches crosswise and put them in boiling hot water for about 1 minute. Rinse peaches under cold water, peel skin. Cut peaches in half, remove stones, cut halves roughly into pieces. Boil up peaches, lemon juice and 60 g sugar and steam for 2-3 minutes. Puree the peaches, let them cool down for about 5 minutes. Squeeze 5 sheets of gelatine and stir into the warm fruit puree. Place in a bowl and chill. Do not start with the buttermilk cream until the fruit puree has almost cooled down! Mix buttermilk, 75 g sugar and lemon peel. Squeeze 9 sheets of gelatine well, dissolve and stir in some buttermilk. Then stir into the rest of the buttermilk and chill until the mixture begins to gel (approx. 15 minutes). Whip the cream until stiff and fold into the buttermilk cream. Remove the sponge base from the tin and remove the baking paper. Place the cake base on a cake plate, sprinkle with peach liqueur and enclose with a cake ring. Spread half of the cream on the cake base and smooth it down.

3. 3

   Mix buttermilk, 75 g sugar and lemon peel. Squeeze 9 sheets of gelatine well, dissolve and stir in some buttermilk. Then stir into the rest of the buttermilk and chill until the mixture begins to gel (approx. 15 minutes). Whip the cream until stiff and fold into the buttermilk cream. Remove the sponge base from the tin and remove the baking paper. Place the cake base on a cake plate, sprinkle with peach liqueur and enclose with a cake ring. Spread half of the cream on the cake base and smooth it down. Then spread peach puree and finally the rest of the cream on top. White and yellow cream marble-like with a fork. Chill the cake for at least 5 hours, preferably overnight. Coarsely chop the chocolate coating and melt it in a warm water bath. Peel the skin from the remaining peaches as described. Cut the peaches into slices and spread with lemon juice. Remove the cake from the cake ring and cover with peaches. Put the chocolate coating in a piping bag, cut off a small corner and cover the cake with fine strips. Keep cold until serving

4. 4

   White and yellow cream marble-like with a fork. Chill the cake for at least 5 hours, preferably overnight. Coarsely chop the chocolate coating and melt it in a warm water bath. Peel the skin from the remaining peaches as described. Cut the peaches into slices and spread with lemon juice. Remove the cake from the cake ring and cover with peaches. Put the chocolate coating in a piping bag, cut off a small corner and cover the cake with fine strips. Keep cold until serving

Nutrition Facts

KCAL
190 kcal

CARBS
26 g

FATS
7 g

PROTEINS
5 g