Peach and Melba cake

Name: Peach and Melba cake
Cook time: 50 min
Total time: 50 min
Yield: 24
Ingredients: 2 can(s) (à 850 ml) Peach halves; 250 g soft butter or margarine; 300-325 g Sugar; 1 pinch Salt; 4 Eggs (size M); 350 g Flour; 1 package Baking Powder; 150 g Whole milk yoghurt; 9 sheets Gelatine; 1 kg Curd preparation Vanilla (half-fat stage); 1 package Vanillin sugar; 7-10 Tbsp juice of 1/2 lemon; 400 g Whipped cream; 300 g Raspberries; 7-10 Tbsp Fat and flour

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 24

2 can(s) (à 850 ml) Peach halves
250 g soft butter or margarine
300-325 g Sugar
1 pinch Salt
4 Eggs (size M)
350 g Flour
1 package Baking Powder
150 g Whole milk yoghurt
9 sheets Gelatine
1 kg Curd preparation Vanilla (half-fat stage)
1 package Vanillin sugar
7-10 Tbsp juice of 1/2 lemon
400 g Whipped cream
300 g Raspberries
7-10 Tbsp Fat and flour

Directions

1
Drain the peaches in a sieve. Mix fat, 250 g sugar and salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix flour and baking powder and stir in. Finally stir in yoghurt.
2
Put the sponge mixture into a greased fat pan of the oven (32 x 39 cm) and smooth it down. Spread the peaches evenly on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 25-35 minutes. Remove from the oven, place on a cake rack and allow to cool.
3
Soak gelatine in cold water. Mix quark, vanillin sugar, 50-75 g sugar and lemon juice. Squeeze the gelatine and melt. Stir in 4 tablespoons of cream, then stir into the remaining cream.
4
Whip cream until stiff and fold in. Carefully fold in 175 g raspberries and spread evenly on the cake. Put the cake in a cool place for 4-5 hours. Cut cake into 24 pieces and decorate with 125 g raspberries