Peach and raspberry cake

Name: Peach and raspberry cake
Cook time: 2 h
Total time: 2 h
Yield: 1
Ingredients: 100 g Flour; 40 g Butter or margarine; 30 g Sugar; 1 pinch Salt; 1 Egg Yolk; 3 Eggs (size M); 75 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 50 g Flour; 50 g Cornstarch; 1 coated Tsp Baking Powder; 8 sheets white gelatine; 1/8 l White wine; 7-10 Tbsp Juice of 3 lemons; 75 g Sugar; 7-10 Tbsp grated rind of 1 untreated lemon; 500 g Whipped cream; 2 packages Vanillin sugar; 1 can(s) (850 ml, 500 g by weight) Peaches; 4 TABLESPOONS Apricot Jam; 75 g Raspberries; 75 g flaked almonds; 7-10 Tbsp Flour; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 1

100 g Flour
40 g Butter or margarine
30 g Sugar
1 pinch Salt
1 Egg Yolk
3 Eggs (size M)
75 g Sugar
1 package Vanillin sugar
1 pinch Salt
50 g Flour
50 g Cornstarch
1 coated Tsp Baking Powder
8 sheets white gelatine
1/8 l White wine
7-10 Tbsp Juice of 3 lemons
75 g Sugar
7-10 Tbsp grated rind of 1 untreated lemon
500 g Whipped cream
2 packages Vanillin sugar
1 can(s) (850 ml, 500 g by weight) Peaches
4 TABLESPOONS Apricot Jam
75 g Raspberries
75 g flaked almonds
7-10 Tbsp Flour
baking paper

Directions

1
For the shortcrust pastry, pour flour into a mixing bowl. Add fat in flakes, sugar, salt and egg yolk and work through with the dough hooks of the hand mixer. Finally knead with cool hands to a smooth dough.
2
Cover and leave to rest in a cool place for about 30 minutes. Line the bottom of a springform pan (26 cm Ø) with baking paper. Roll out the dough on a lightly floured work surface to the size of the springform pan and place in the pan.
3
Prick several times with a fork. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Let it cool down a little and take it out of the tin. Leave to cool completely on a cake rack.
4
Separate the eggs for the sponge cake. Beat the egg whites with the whisks of the hand mixer until stiff. Gradually add sugar, vanillin sugar and salt. Add egg yolk and stir in. Mix flour, cornstarch and baking powder and sieve onto the egg foam mixture.
5
Carefully fold in with an egg whisk. 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: 200 °C/ gas: level 3) for about 25 minutes.
6
Remove the cake from the edge with a knife. Let the base cool down on a cake rack. For the lemon cream, soak gelatine in cold water. Put the wine, lemon juice and sugar in a pot and warm it up.
7
Squeeze the gelatine and dissolve in the liquid while stirring. Stir in lemon peel, let cool down. Whip cream and vanillin sugar until stiff. As soon as the lemon mixture starts to gel, fold in the cream.
8
Drain the peaches and cut into slices. Heat 3 tablespoons of jam in a small pot and spread it on the shortcrust pastry. Remove the sponge cake from the tin and cut it once crosswise. Place one half on the shortcrust pastry.
9
Put a cake ring around the base. Spread half of the lemon cream on the sponge cake. Place the second half of the sponge cake base on top and spread the remaining cream on top. Cover the cake with peach wedges.
10
Spread raspberries over it. Put the cake in a cool place for about 1 hour. Remove the cake edge. Heat up the rest of the jam and spread it on the cake's edge. Roast the flaked almonds in a pan without fat until golden brown and press them onto the edge of the cake.
11
Results in about 12 pieces.