Peach and pineapple cake with vanilla-almond cream

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat egg whites until stiff, add sugar. Stir in the egg yolks bit by bit. Flour. Mix cornflour and baking powder and sieve onto the egg foam mixture. Add lemon zest and stir carefully. Line the bottom of a springform pan (24 cm Ø) with baking paper.

2. 2

   Pour in the dough and smooth it down. Bake in the preheated oven (electric oven: 175°C/ gas: level 2) for approx. 30 minutes. Turn out the cake and let it cool down on a cake rack. Soak the gelatine.

3. 3

   Cut the vanilla pod lengthwise and scrape out the pulp. Boil up milk, sugar, vanilla pulp and vanilla pod. Pour into a bowl. Squeeze the gelatine and stir into the hot milk. Roast the almonds, add to the milk and chill.

4. 4

   Whip the cream until stiff. Cut the sponge twice and place a cake rim around the bottom cake layer. When the vanilla milk begins to gel, fold in the cream. Spread half of the cream on the cake base, cover with the second cake base and spread the remaining cream on top.

5. 5

   Cover with the last base and chill for 1 hour. Soak the gelatine. Drain the fruit, collect the juice. Cut peaches into thick slices. Squeeze gelatine, dissolve and mix with 1/4 litre fruit juice.

6. 6

   Cold. In the meantime, place pineapple rings and peach slices in a flower shape on the cake. When the juice almost starts to gel, pour over the fruit. Chill for about 30 minutes. Roast almond flakes until golden brown.

7. 7

   Whip the cream until stiff. Remove the cake from the cake rim and spread the rim with cream. Decorate with a cake comb. Pour the rest of the cream into a piping bag with a star-shaped spout. Pour a tuff into each pineapple ring.

8. 8

   Decorate the cake with flaked almonds and lemon balm. Makes about 16 pieces.