Peach and lemon fan cake (calorie-reduced)

AUTHOR
Kelli Murphy
DIFFICULTY
easy
RATING
3 5
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 3 Eggs (size M)
  • 150 g Sugar
  • 2 packages Vanillin sugar
  • 75 g Flour
  • 75 g Cornstarch
  • 1 heaped Tsp baking powder
  • 1 can(s) (850 ml) Peaches
  • 3-4 Tbsp Peach liqueur
  • 4 sheets white gelatine
  • 1 untreated lemon
  • 500 g Whipped cream
  • 500 g Low-fat curd
  • 1 TABLESPOON Icing sugar
  • baking paper

Directions

  1. 1

    Separate eggs. Beat egg whites and 3 tablespoons of water until stiff. Add 75 g sugar and 1 sachet of vanilla sugar. Stir in the egg yolks one by one. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the dough and smooth it down. Bake in the preheated oven (electric: 175 °C/ gas: level 2) for 25-30 minutes.

  2. 2

    Let the base rest in the pan for 10 minutes, then remove from the pan and let it cool down. Drain the peaches on a sieve. Cut 2 peach halves into 16 thin slices. Cut the remaining peaches into thick slices. Remove the sponge cake from the mould and cut off a thin base horizontally. Cut this base into 12 cake 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 quark cream, soak gelatine in plenty of cold water. Wash the lemon hot, dab dry. Finely grate the rind. Halve the fruit and squeeze out 1 half of the juice. Whip 250 g cream until stiff. Mix quark, lemon peel and juice, remaining sugar and 1 packet of vanilla sugar. Squeeze out the gelatine, dissolve at low heat and mix with 3 tablespoons of quark cream.

  3. 3

    For the quark cream, soak gelatine in plenty of cold water. Wash the lemon hot, dab dry. Finely grate the rind. Halve the fruit and squeeze out 1 half of the juice. Whip 250 g cream until stiff. Mix quark, lemon peel and juice, remaining sugar and 1 packet of vanilla sugar. Squeeze out the gelatine, dissolve at low heat and mix with 3 tablespoons of quark cream. Stir into the remaining quark. Carefully fold in the cream. Spread the quark cream on the peaches and smooth it down. Put the cake in a cool place for 2-3 hours. In the meantime, whip the rest of the cream until stiff and place in a piping bag with a perforated 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 (use the remaining wings for other purposes)

  4. 4

    Stir into the remaining quark. Carefully fold in the cream. Spread the quark cream on the peaches and smooth it down. Put the cake in a cool place for 2-3 hours. In the meantime, whip the rest of the cream until stiff and place in a piping bag with a perforated 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 (use the remaining wings for other purposes)

Nutrition Facts

KCAL
240 kcal
CARBS
26 g
FATS
11 g
PROTEINS
7 g

Categories & Tags

Cakes & PastriesCakeCake

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