Peach and Melba Cake

Name: Peach and Melba Cake
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 200 g frozen raspberries; 1 can(s) (425 ml) Peach halves; 5 sheets Gelatine; 400 g Double cream cream cheese; 1 package Vanillin sugar; 100 g Sugar; 200 g Schmand; 300 g Whipped cream; 1 package (400 g; 3 pieces) Vienna Ground; 175 g Icing sugar; 1 Protein (size S); 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp red and yellow food colouring; 2 Disposable piping bag

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

200 g frozen raspberries
1 can(s) (425 ml) Peach halves
5 sheets Gelatine
400 g Double cream cream cheese
1 package Vanillin sugar
100 g Sugar
200 g Schmand
300 g Whipped cream
1 package (400 g; 3 pieces) Vienna Ground
175 g Icing sugar
1 Protein (size S)
1-2 TABLESPOONS Lemon juice
7-10 Tbsp red and yellow food colouring
2 Disposable piping bag

Directions

1
Defrost the raspberries. Drain the peaches in a sieve. Soak gelatine in cold water. Cream cream cheese, vanillin sugar and sugar. Stir in sour cream. Melt the squeezed out gelatine in a small pot and stir in 4 tablespoons of cream. Stir back into the remaining cream, halve the cream.
2
Puree 150 g raspberries and pass through a sieve. Stir the puree into one half of the cream. Fold in the rest of the raspberries. Puree peaches, except 2 halves, and stir into the other half. Whip the cream until stiff and cut in half. Fold one half into a cream. Separate the cake bases. Place a cake ring around one base. Fill with raspberry cream. Place the second cake base on top and spread the peach cream on top. Chill the cake for at least 4 hours. In the meantime, mix icing sugar, egg white and lemon juice to a thick glaze. Halve the icing.
3
Place a cake ring around one base. Fill with raspberry cream. Place the second cake base on top and spread the peach cream on top. Chill the cake for at least 4 hours. In the meantime, mix icing sugar, egg white and lemon juice to a thick glaze. Halve the icing. Colour one half pink, the other half orange. Pour the icing into 2 piping bags. 3. divide the cake base into 12 cake pieces. Coat the cake pieces with the icing, letting both colours run into each other and let them dry. Cut peaches into 12 slices. Remove the cake from the ring. Spread the peach slices evenly on the cake and place sponge fans on the slices
4
Colour one half pink, the other half orange. Pour the icing into 2 piping bags. 3. divide the cake base into 12 cake pieces. Coat the cake pieces with the icing, letting both colours run into each other and let them dry. Cut peaches into 12 slices. Remove the cake from the ring. Spread the peach slices evenly on the cake and place sponge fans on the slices
5
4 hours waiting time