Peach and Melba Cake

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites and 2 tablespoons of cold water until stiff. Add 75 g sugar, vanillin sugar and salt. Fold in egg yolk. Mix flour, cornstarch and baking powder, sieve onto the egg mixture and fold in carefully. Line the bottom of a springform pan (with high rim; 26 cm Ø) with baking paper. Fill in sponge cake mixture, smooth it down.

2. 2

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 20 minutes. Remove from the tin and let it cool down on a cake rack. In the meantime soak the gelatine in cold water. Sort 375 g raspberries and puree finely with 35 g sugar. Remove the baking paper from the sponge cake. Cut the sponge cake once horizontally and place the base on a cake plate. Close the rim of the springform pan around it. Warm up the raspberry puree and remove from the heat. Squeeze out the gelatine well and dissolve it in it. Pour the raspberry puree onto the cake base and chill for about 30 minutes. In the meantime, stir the quark, mascarpone, vanilla pulp, 3 tablespoons lemon juice and 100 g sugar until smooth. Put the peaches in boiling water, take them out, rinse with cold water and peel the skin. Cut the peaches in half, remove the stone. Cut the flesh of 2 peaches into pieces.

3. 3

   Warm up the raspberry puree and remove from the heat. Squeeze out the gelatine well and dissolve it in it. Pour the raspberry puree onto the cake base and chill for about 30 minutes. In the meantime, stir the quark, mascarpone, vanilla pulp, 3 tablespoons lemon juice and 100 g sugar until smooth. Put the peaches in boiling water, take them out, rinse with cold water and peel the skin. Cut the peaches in half, remove the stone. Cut the flesh of 2 peaches into pieces. Cut the remaining flesh into slices and sprinkle with 3 tablespoons of lemon juice. Fold the peach pieces under 3/4 of the quark cream, place them on the raspberry puree, smooth it down and place the top layer on top. Press down lightly. Spread half of the remaining cream on the cake surface. Chill the cake for about 2 hours. Take it out, loosen the edge of the springform pan and spread the rest of the cream on the edge of the cake. Serve the cake decorated with peach wedges, 125 g raspberries and lemon balm

4. 4

   Cut the remaining flesh into slices and sprinkle with 3 tablespoons of lemon juice. Fold the peach pieces under 3/4 of the quark cream, place them on the raspberry puree, smooth it down and place the top layer on top. Press down lightly. Spread half of the remaining cream on the cake surface. Chill the cake for about 2 hours. Take it out, loosen the edge of the springform pan and spread the rest of the cream on the edge of the cake. Serve the cake decorated with peach wedges, 125 g raspberries and lemon balm

5. 5

   waiting time approx. 2 1/4 hours