Peach and Melba Cake

AUTHOR
Reed Chan
DIFFICULTY
easy
RATING
3 5
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 3 Eggs (size M)
  • 250 g Sugar
  • 7-10 Tbsp Salt
  • 3 packages Vanillin sugar
  • 25 g Cornstarch
  • 75 g Flour
  • 1 TEASPOON Baking Powder
  • 500 g Raspberries
  • 1 TABLESPOON Lemon juice
  • 2 Peaches
  • 250 g Cream-Yoghurt
  • 500 g Cream curd
  • 400 g Whipped cream
  • 10 sheets white gelatine
  • baking paper
  • 7-10 Tbsp Lemon balm

Directions

  1. 1

    Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff, add 75 g sugar, salt and 1 packet of vanilla sugar. Add egg yolks and stir in. Mix starch, flour and baking powder, sieve portions onto the egg mixture and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture, smooth it down and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Remove from the oven, place on a grid, remove from the edge of the springform pan and allow to cool in the pan.

  2. 2

    In the meantime, sort out the raspberries. Puree 150 g raspberries, lemon juice and 50 g sugar. Scald peaches with boiling water and let them stand for about 2 minutes. Lift out and peel off the skin. Carefully cut the cracks from the stone and set aside. Mix yoghurt, quark, 200 g cream, 125 g sugar and 1 packet of vanilla sugar. Soak 8 and 2 sheets of gelatine separately in cold water. Remove the bottom from the mould, cut through 1x. Place the bottom layer on a cake plate and place a cake ring on top. Squeeze 8 sheets of gelatine and melt in a small pot. Stir in 3 tablespoons of yoghurt quark mixture drop by drop, then run into the remaining yoghurt quark mixture. Halve the mixture. Fold 250 g raspberries into one half, place on the bottom cake base, place the second base on top and press down carefully. Melt 2 sheets of gelatine in a saucepan, slowly stir in the pureed raspberries in portions.

  3. 3

    Place the bottom layer on a cake plate and place a cake ring on top. Squeeze 8 sheets of gelatine and melt in a small pot. Stir in 3 tablespoons of yoghurt quark mixture drop by drop, then run into the remaining yoghurt quark mixture. Halve the mixture. Fold 250 g raspberries into one half, place on the bottom cake base, place the second base on top and press down carefully. Melt 2 sheets of gelatine in a saucepan, slowly stir in the pureed raspberries in portions. Pour the second part of the yoghurt quark mixture onto the bottom cake base. Spread pureed raspberries in streaks on top and marble with a fork. Chill for approx. 15 minutes (let it draw) and place the peach slices on top, press lightly. Chill the cake for about 4 hours. Whip 200 g cream until stiff, sprinkle with 1 sachet of vanilla sugar. Remove the cake ring from the cake. Spread the edge with the cream. Cover the cake with the remaining raspberries and decorate with lemon balm

  4. 4

    Spread pureed raspberries in streaks on top and marble with a fork. Chill for approx. 15 minutes (let it draw) and place the peach slices on top, press lightly. Chill the cake for about 4 hours. Whip 200 g cream until stiff, sprinkle with 1 sachet of vanilla sugar. Remove the cake ring from the cake. Spread the edge with the cream. Cover the cake with the remaining raspberries and decorate with lemon balm

  5. 5

    6 hours waiting time

Nutrition Facts

KCAL
370 kcal
CARBS
36 g
FATS
19 g
PROTEINS
11 g

Categories & Tags

Cakes & PastriesCakeCake

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