Peach and fried egg cake

Name: Peach and fried egg cake
Cook time: 45 min
Total time: 45 min
Yield: 12
Ingredients: 2 Eggs (size M); 1 package Vanillin sugar; 1 pinch Salt; 150 g Sugar; 25 g Flour; 25 g Cornstarch; 1/2 TEASPOON Baking Powder; 4 TABLESPOONS Orange liqueur; 8 sheets Gelatine; 1 can(s) (850 ml) Peaches; 500 g Skimmed milk yoghurt; 8 TABLESPOONS Lemon juice; 200 g Whipped cream; 7-10 Tbsp ground pistachio kernels; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 12

2 Eggs (size M)
1 package Vanillin sugar
1 pinch Salt
150 g Sugar
25 g Flour
25 g Cornstarch
1/2 TEASPOON Baking Powder
4 TABLESPOONS Orange liqueur
8 sheets Gelatine
1 can(s) (850 ml) Peaches
500 g Skimmed milk yoghurt
8 TABLESPOONS Lemon juice
200 g Whipped cream
7-10 Tbsp ground pistachio kernels
baking paper

Directions

1
Separate eggs. Beat egg whites and 2 tablespoons of water until stiff. Add vanillin sugar, salt and 50 g sugar. Continue beating until the sugar has dissolved. Stir in the egg yolks. Sift flour, starch and baking powder over the egg yolk and fold in. Line the bottom of a springform pan (24 cm Ø) with baking paper.
2
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 12 minutes. Take out, sprinkle with liqueur and let cool. For the cream, soak gelatine in cold water. Drain the peaches, collect 100 ml juice. Cut a lid off 7 peach halves. Cut the rest of the fruit flesh into fine pieces and spread on the base. Cream yoghurt, 100 g sugar, 100 ml peach juice and lemon juice. Squeeze the gelatine, dissolve lukewarm. Stir 2 tablespoons of the cream into the gelatine. Stir the mixed gelatine into the rest of the yoghurt cream, chill for about 10 minutes. In the meantime, whip the cream until stiff. Fold into the gelling cream.
3
Cream yoghurt, 100 g sugar, 100 ml peach juice and lemon juice. Squeeze the gelatine, dissolve lukewarm. Stir 2 tablespoons of the cream into the gelatine. Stir the mixed gelatine into the rest of the yoghurt cream, chill for about 10 minutes. In the meantime, whip the cream until stiff. Fold into the gelling cream. Keep 1/4 of the cream. Spread the rest of the cream on the bottom covered with peaches. Leave in the fridge for 10 minutes. Spread the retained cream in a mirror image. Cover with peach lids. Chill for about 1 hour. Decorate with ground pistachios
4
Keep 1/4 of the cream. Spread the rest of the cream on the bottom covered with peaches. Leave in the fridge for 10 minutes. Spread the retained cream in a mirror image. Cover with peach lids. Chill for about 1 hour. Decorate with ground pistachios