Peach and champagne cake

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites and 2 tablespoons of cold water until stiff. Add 50 g sugar, 1 packet of vanillin sugar and salt. Stir in the egg yolks. Mix flour, starch and baking powder and sieve onto the egg mixture. Fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake 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. Take out of the oven, remove from the edge with a knife and let cool down.

2. 2

   In the meantime, drain 3 peach halves for the cream, catching the juice. Puree the peach halves. Soak the gelatine in cold water. Mix yoghurt, 75 g sugar and 1 packet of vanilla sugar with the whisk of the hand mixer. Stir in the champagne. Squeeze the gelatine. Place the sponge cake base on a cake plate and enclose with a cake ring. Dissolve 2 sheets of gelatine. Carefully stir in the peach puree. Dissolve the remaining gelatine and stir into the yoghurt and sparkling wine mixture drop by drop. Keep cold. Whip 375 g cream until stiff. As soon as the cream begins to set, fold in the cream. Pour 2/3 of the cream onto the cake base. Spread the puree in patches on top and pull through loosely with a fork. Add the rest of the cream and smooth it down. Chill the cake overnight. Drain the rest of the peaches and collect the juice. Cover the cake with the peach halves.

3. 3

   Keep cold. Whip 375 g cream until stiff. As soon as the cream begins to set, fold in the cream. Pour 2/3 of the cream onto the cake base. Spread the puree in patches on top and pull through loosely with a fork. Add the rest of the cream and smooth it down. Chill the cake overnight. Drain the rest of the peaches and collect the juice. Cover the cake with the peach halves. Measure out 1/4 litre peach juice. Mix cake glaze powder and 25 g sugar in a small pot 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. Refrigerate again for at least 1 hour. In the meantime, roast the flaked almonds in a pan without fat until golden yellow, take them out and let them cool down. Remove the cake ring. Decorate the cake ring with flaked almonds. Melt the chocolate coating in a warm water bath. Whip 350 g cream until stiff, fill into a piping bag with star-shaped spout and decorate the cake rim with it. Fill the melted chocolate coating into a small freezer bag, cut off one corner and decorate the cream in thin strips with it.

4. 4

   Measure out 1/4 litre peach juice. Mix cake glaze powder and 25 g sugar in a small pot 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. Refrigerate again for at least 1 hour. In the meantime, roast the flaked almonds in a pan without fat until golden yellow, take them out and let them cool down. Remove the cake ring. Decorate the cake ring with flaked almonds. Melt the chocolate coating in a warm water bath. Whip 350 g cream until stiff, fill into a piping bag with star-shaped spout and decorate the cake rim with it. Fill the melted chocolate coating into a small freezer bag, cut off one corner and decorate the cream in thin strips with it.