Peach and Melba Cake

Ingredients

Directions

1. 1

   Line a springform pan (26 cm Ø) at the bottom with baking paper. Separate the eggs. Beat the egg whites until stiff, adding 50 g sugar and 1 packet of vanilla sugar. Beat the egg yolks separately into the mixture. Mix flour, starch and baking powder, sieve and fold in

2. 2

   Paint into the mould. Bake in a hot oven (electric cooker: 175 °C/ convection oven: 150 °C / gas: level 2) for approx. 20 minutes. Cooling down

3. 3

   Drain the peaches. Sort 400 g raspberries, wash if necessary and pat dry. Roast almonds in a pan without fat. Let them cool down

4. 4

   Mix quark, mascarpone, 1 packet of vanilla sugar and 125 g sugar with the whisk of the hand mixer

5. 5

   Cut the cake base 1x horizontally. Spread one cake base with 3 tbsp. quark cream. Place peaches on top, except for 2-3 halves, with the curvature facing upwards. Spread a good half of the remaining cream evenly on top.

6. 6

   Put the second floor on top. Spread with 3 tablespoons of quark cream. Place raspberries on top, except for about 10 pieces. Spread the rest of the quark cream on the cake. Press the almonds to the edge of the cake. Cover the cake with the rest of the peaches and raspberries. Sort 50 g raspberries, puree and drizzle over the peaches just before serving. Decorate the cake with lemon balm