Peach and champagne cake

Name: Peach and champagne cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 2 Eggs (size M); 50 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 40 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; baking paper; 3 can(s) (425 ml each; 250 g by weight) Peaches; 10 sheets white gelatine; 375 g Whole milk yoghurt; 75 g Sugar; 1 package Vanillin sugar; 300 ml dry champagne; 375 g Whipped cream; 1 package glaze; 25 g Sugar; 100 g flaked almonds; 2 TABLESPOONS Apricot Jam; 50 g Dark chocolate coating; 300 g Whipped cream; 1 Freezer bag

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

2 Eggs (size M)
50 g Sugar
1 package Vanillin sugar
1 pinch Salt
40 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
baking paper
3 can(s) (425 ml each; 250 g by weight) Peaches
10 sheets white gelatine
375 g Whole milk yoghurt
75 g Sugar
1 package Vanillin sugar
300 ml dry champagne
375 g Whipped cream
1 package glaze
25 g Sugar
100 g flaked almonds
2 TABLESPOONS Apricot Jam
50 g Dark chocolate coating
300 g Whipped cream
1 Freezer bag

Directions

1
Separate eggs for the floor. Beat egg whites until stiff. Add sugar, vanillin sugar and salt. Stir in egg yolk. Mix flour, starch and baking powder and sieve onto the egg mixture.
2
Carefully fold in. Pour the dough into a springform pan (26 cm Ø) lined with baking paper at the bottom and smooth it down. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 15-18 minutes.
3
Remove from the oven, remove from the edge with a knife and let it cool down. In the meantime, drain the peaches for the cream, collecting the juice. Puree 3 peach halves. Soak the gelatine in cold water.
4
Mix yoghurt, sugar and vanilla sugar with the whisk of the hand mixer. Stir in champagne. Whip 375 g cream until stiff. Squeeze the gelatine. Place the sponge cake base on a cake plate and place a cake ring around it.
5
Dissolve 2 sheets of gelatine. Carefully stir in the peach puree. Also dissolve the remaining gelatine and stir into the yoghurt and sparkling wine mixture drop by drop. Put in a cool place. As soon as the cream begins to set, fold in the cream.
6
Stir in the peach puree. Spread the cream on the cake base and smooth it down. Put the cake in a cool place for about 3 hours. Cover with the remaining peach halves. For the glaze, measure 1/4 litre of peach juice.
7
Put the cake glaze powder and sugar in a small pot, mix and gradually add peach juice and 3 tablespoons of cold water while stirring. Bring to the boil while stirring and spread evenly over the peaches from the middle.
8
Refrigerate again for about 1 hour. In the meantime, roast the flaked almonds in a pan without fat until golden brown. Remove from the pan and let it cool down. Warm up the jam and pass it through a sieve. Remove cake ring.
9
Spread the cake edge with jam and decorate with flaked almonds. Melt the chocolate coating in a hot water bath. Whip the cream until stiff, fill into a piping bag with punched spout. Spray rings on the cake rim.
10
Pour the melted couverture into a small freezer bag, cut off one corner and decorate the cake edge with it.