Peach and Melba Cake

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff, add 50 g sugar, 1 packet of vanillin sugar and salt. Stir in the egg yolk. Mix flour, baking powder and starch, sieve onto the egg mixture and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in sponge cake mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 15-20 minutes. In the meantime, drain the peaches well on a sieve.

2. 2

   Sort the raspberries. Roast the almonds in a pan without fat until golden brown, take them out and let them cool down. 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 and remove from the springform pan. Cut the base 1x. Heat jelly up to 1-2 teaspoons for decoration, so that it becomes liquid. Let it cool down a little bit. Whip the cream in two portions until stiff, adding a packet of vanillin sugar and cream firming agent to each portion. Whip the quark, mascarpone and 125 g sugar with the whisk of the hand mixer. Fold in the cream in portions. Spread the base very thinly with a little cream. Place the peaches, except for 2 halves for decoration, on the bottom cake base. Spread a good 1/3 of the cream evenly on top. Place the upper cake layer on top. Also spread a very thin layer of cream. Place the raspberries, except for a few for decoration, on top.

3. 3

   Whip the quark, mascarpone and 125 g sugar with the whisk of the hand mixer. Fold in the cream in portions. Spread the base very thinly with a little cream. Place the peaches, except for 2 halves for decoration, on the bottom cake base. Spread a good 1/3 of the cream evenly on top. Place the upper cake layer on top. Also spread a very thin layer of cream. Place the raspberries, except for a few for decoration, on top. Carefully spread the jelly evenly on top. Carefully spread half of the remaining cream on top. Spread the rest of the cream on the edge of the cake. Sprinkle the almonds on the cake crust. Chill the cake for about 12 hours. Before serving, cut the peaches into slices. Warm up the remaining jelly. Decorate the cake with peaches, remaining raspberries, jelly and mint

4. 4

   Carefully spread the jelly evenly on top. Carefully spread half of the remaining cream on top. Spread the rest of the cream on the edge of the cake. Sprinkle the almonds on the cake crust. Chill the cake for about 12 hours. Before serving, cut the peaches into slices. Warm up the remaining jelly. Decorate the cake with peaches, remaining raspberries, jelly and mint