Peach and Melba Cake

Ingredients

Directions

1. 1

   Separate the eggs, beat the egg white with 3 tablespoons of water until stiff, add 100 g sugar and 1 sachet of vanillin sugar. Gradually fold in the egg yolks. Mix flour, starch, baking powder and pistachios, except for 1 tablespoon for decoration, sieve onto the egg foam and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture, smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-25 minutes. Let them cool down.

2. 2

   Place a springform pan rim or cake ring around the base. Defrost raspberries at room temperature. Set aside about 20 raspberries for decoration. Drain the peaches on a sieve. Soak gelatine in cold water. Stir yoghurt, lemon juice, 125 g sugar and 1 packet of vanillin sugar until smooth. Whip 400 g cream until stiff. Puree peaches and raspberries separately. Squeeze out the gelatine, dissolve and mix with 2 tablespoons of yoghurt mixture. Stir into the remaining yoghurt, fold in the cream. Halve the mixture and fold in the peach and raspberry puree. Pour 2/3 of the peach mixture on the base, smooth it down and put it in the freezer for about 10 minutes. Mix 1/3 raspberry mixture with the rest of the peach mixture, pour onto the peach mixture and smooth it down.

3. 3

   Puree peaches and raspberries separately. Squeeze out the gelatine, dissolve and mix with 2 tablespoons of yoghurt mixture. Stir into the remaining yoghurt, fold in the cream. Halve the mixture and fold in the peach and raspberry puree. Pour 2/3 of the peach mixture on the base, smooth it down and put it in the freezer for about 10 minutes. Mix 1/3 raspberry mixture with the rest of the peach mixture, pour onto the peach mixture and smooth it down. Put back into the freezer for another 10 minutes. Pour the raspberry mixture on top and smooth it down. Chill for at least 6 hours, preferably overnight. Remove the cake from the edge of the mould with a knife. Whip 200 g cream until stiff, spread the edge of the cake and decorate with a serrated pastry sheet. Pour the remaining cream into a piping bag with a perforated spout. Decorate cake with cream, raspberries and pistachios

4. 4

   Put back into the freezer for another 10 minutes. Pour the raspberry mixture on top and smooth it down. Chill for at least 6 hours, preferably overnight. Remove the cake from the edge of the mould with a knife. Whip 200 g cream until stiff, spread the edge of the cake and decorate with a serrated pastry sheet. Pour the remaining cream into a piping bag with a perforated spout. Decorate cake with cream, raspberries and pistachios