Peach and prosecco cake

Ingredients

Directions

1. 1

   Score peaches, except one, crosswise, blanch with boiling water and rinse under cold water. Peel the skin off the peaches, cut the peaches in half and remove the stone. Cut the halves into three columns each. Cream soft fat, 100 g sugar, vanillin sugar and salt. Add the eggs one after the other and stir well. Mix flour and baking powder and finally stir in briefly.

2. 2

   Put the dough into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs and smooth it down. Spread peach wedges on the dough and press them in slightly. Dust with icing sugar and bake in the preheated oven, 2nd shelf from below (electric oven: 200 °C/ gas: level 3) for approx. 30 minutes. Cover if necessary for the last 5 minutes. Let the peach base cool down, remove from the tin and place on a cake plate. Pour the cream powder and prosecco into a fat-free mixing bowl and beat with the whisks of the hand mixer for approx. 3 minutes until frothy. Chill for approx. 5 minutes. In the meantime, whip the cream and cream firmer until stiff. Fold the cream into the cream and spread loosely on the peach base. Put the cake in a cool place for approx. 3 hours. Scald the remaining peaches like the first ones, skin them and cut them into pieces. Add remaining sugar and lemon juice and puree.

3. 3

   Chill for approx. 5 minutes. In the meantime, whip the cream and cream firmer until stiff. Fold the cream into the cream and spread loosely on the peach base. Put the cake in a cool place for approx. 3 hours. Scald the remaining peaches like the first ones, skin them and cut them into pieces. Add remaining sugar and lemon juice and puree. Spread the peach puree in streaks on the cake. Decorate with peach slices and lemon balm as desired

4. 4

   waiting time approx. 4 hours