Peach and Melba Cake

Ingredients

Directions

1. 1

   Separate eggs for the floor. Beat the egg whites with the whisks of the hand mixer until stiff, finally add 50 g sugar and 1 packet of vanillin sugar. Stir in the egg yolk. Mix flour, baking powder and starch, sieve onto the egg mixture and fold in carefully.

2. 2

   Put the dough into a springform pan (26 cm Ø) lined with baking paper and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 15-20 minutes. In the meantime, pour the peaches onto a sieve and drain well.

3. 3

   Raspberries selected. Puree 125 g raspberries, lemon juice and 1 packet of vanilla sugar, pass through a sieve. Roast the almonds in a pan without fat until golden brown. Remove from the pan and allow to cool.

4. 4

   Take the cake out of the oven, place it on a grid and remove it from the edge of the springform pan with a knife. Let the base cool down. Then remove from the springform pan. Cut the base 1x. Whip curd, mascarpone, remaining vanilla sugar and remaining sugar with the whisks of the hand mixer.

5. 5

   Spread the cream very thinly on the floor. Put 2-3 peaches aside for decorating as desired, place the remaining peaches on the bottom cake layer. Spread a good half of the cream evenly on top.

6. 6

   Put the lid on it. Also spread a very thin layer of cream. Put 10 raspberries aside for decoration. Place the remaining raspberries on the lid and carefully spread half of the remaining cream on top.

7. 7

   Spread the cake edge with the remaining cream. Sprinkle the almonds on the cake crust. Decorate the cake with the peaches and raspberries put aside. Pour sauce over it. Decorate with lemon balm as desired.