Peach and lemon fan cake

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites and 3 tablespoons of water until stiff. Add sugar, except for 1 teaspoon, and vanilla sugar. Stir in the egg yolks one by one. Mix flour, cornstarch and baking powder, sieve onto the egg foam and carefully fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the dough and smooth it down.

2. 2

   Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes. Let the base cool down. Drain the peaches. Cut 2 peach halves into 16 thin slices. Cut remaining peaches into thick slices. Remove the sponge cake from the tin and cut off a thin base horizontally. Cut this base into 10-12 pieces. Sprinkle the thicker cake base with peach liqueur and place the edge of the springform pan around it. Cover the cake base with the thick peach slices. For the lemon cream, wash the lemon hot, dab dry. Finely grate the peel. Halve the fruit and squeeze the juice. Pour milk and 100 g cream into a tall, narrow mixing bowl. Add cream powder and mix with the whisks of the hand mixer on a low setting.

3. 3

   Sprinkle the thicker cake base with peach liqueur and place the edge of the springform pan around it. Cover the cake base with the thick peach slices. For the lemon cream, wash the lemon hot, dab dry. Finely grate the peel. Halve the fruit and squeeze the juice. Pour milk and 100 g cream into a tall, narrow mixing bowl. Add cream powder and mix with the whisks of the hand mixer on a low setting. Add 2 tablespoons lemon juice and zest, then whip at highest setting for approx. 3 minutes. Spread the lemon cream on the peaches and smooth it down. Put the cake in a cool place for 3 hours. In the meantime, whip the rest of the cream and sugar until stiff and place in a piping bag with punched spout. Remove the cake from the cake ring and decorate with 8 cream spirals. Dust 8 cake wings with icing sugar and decorate with thin peach slices. Place the wings diagonally on the spirals and keep cool until serving. (Use the rest of the cake wings for other purposes.) Results in approx. 8 pieces

4. 4

   Add 2 tablespoons lemon juice and zest, then whip at highest setting for approx. 3 minutes. Spread the lemon cream on the peaches and smooth it down. Put the cake in a cool place for 3 hours. In the meantime, whip the rest of the cream and sugar until stiff and place in a piping bag with punched spout. Remove the cake from the cake ring and decorate with 8 cream spirals. Dust 8 cake wings with icing sugar and decorate with thin peach slices. Place the wings diagonally on the spirals and keep cool until serving. (Use the rest of the cake wings for other purposes.) Results in approx. 8 pieces