Peach and champagne cake

Name: Peach and champagne cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 2 Eggs (Gr. M); 50 g +; 1 package Vanillin sugar; 40 g Flour; 25 g Cornstarch; 1 coated Tsp Baking Powder; 12 sheets white gelatine; 1 can(s) (850 ml) Peaches; 1 can(s) (425 ml) Peaches; 375 g Whole milk yoghurt; 300 ml Sparkling wine; 375 g + 200 g whipped cream; 1 package glaze; 100 g flaked almonds; 2 TABLESPOONS Apricot Jam; 50 g Dark chocolate coating; baking paper; 1 small freezer bag

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

2 Eggs (Gr. M)
50 g +
1 package Vanillin sugar
40 g Flour
25 g Cornstarch
1 coated Tsp Baking Powder
12 sheets white gelatine
1 can(s) (850 ml) Peaches
1 can(s) (425 ml) Peaches
375 g Whole milk yoghurt
300 ml Sparkling wine
375 g + 200 g whipped cream
1 package glaze
100 g flaked almonds
2 TABLESPOONS Apricot Jam
50 g Dark chocolate coating
baking paper
1 small freezer bag

Directions

1
Separate eggs. Beat the egg whites until stiff, adding 50 g sugar and vanillin sugar. Beat the egg yolks separately. Sift flour, starch and baking powder on top and fold in. Spread into a springform pan (26 cm Ø) lined at the bottom with baking paper. Bake in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas mark 3) for approx. 15 minutes. Cooling down
2
Soak 10 and 2 gelatine leaves separately in cold water. Drain the peaches and collect the juice. Puree 3 large peach halves. Squeeze 2 sheets of gelatine, dissolve. Stir 2EL puree into the gelatine, then stir into the remaining puree (do not refrigerate!)
3
Mix yoghurt, 75 g sugar and champagne. Squeeze out the remaining gelatine and dissolve. Stir in 2 tbsp. yoghurt mass, then stir into the remaining yoghurt mass. Chill the mixture until it starts to gel. Whip 375 g cream until stiff. Fold into the yoghurt mass. Fold in the puree as "streaks
4
Place the mould edge around the base. Spread champagne cream on top. Chill overnight
5
Put peaches on the cream. Mix casting powder and 1 tablespoon of sugar. Mix with 1/4 l peach juice. Boil up while stirring. Spread on the peaches. Chill for about 1 hour.
6
Roast the almonds without fat. Remove the edge of the mould. Heat jam, pass through a sieve. Spread the cake rim with the jam, decorate with almonds
7
Melt the chocolate coating in a hot water bath. Pour into a freezer bag, cut off a small corner. Whip 200 g cream until stiff. Decorate cake with cream and chocolate coating