Peach Cappuccino Cake

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites with the whisks of the hand mixer until stiff. Gradually add sugar, 1 packet of vanilla sugar and salt. Add egg yolk and stir in. Mix flour, starch, baking powder and cappuccino powder and sieve onto the egg sugar mixture.

2. 2

   Carefully fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 25-30 minutes.

3. 3

   Let the base cool down on a cake rack. Remove the cake from the tin and cut through once crosswise. Drain the peaches on a sieve. Warm the jelly in a pot while stirring. Let it cool down a bit and spread it on the bottom cake base.

4. 4

   Cut peaches into pieces except for one half for decoration. Whip 1 1/2 cup of cream, cream firmer and remaining vanilla sugar until stiff. Fold in the peach pieces and also spread them on the lower cake base.

5. 5

   Place second bottom on top. Whip the rest of the cream until stiff and, except for about 1/4 for decoration, spread the cake all around. Pour the remaining cream into a piping bag with a star-shaped spout and decorate the cake as desired.

6. 6

   Roast the nuts in a dry pan over medium heat for 3-4 minutes. Remove from the pan and allow to cool. Decorate the cake edge with the nuts. Cut the remaining peach half into narrow slices and halve.

7. 7

   Place one half of each column on the cream tuffs and sprinkle with nuts. Results in about 12 pieces.