Peach cream cake

Ingredients

Directions

1. 1

   Separate the eggs for the sponge cake. Beat egg whites until stiff. Add sugar, vanillin sugar and salt. Stir in the egg yolk. Mix flour, starch and baking powder and sieve in portions onto the egg-sugar mixture.

2. 2

   Carefully fold in. Pour the sponge mixture into a springform pan (26 cm Ø) lined with baking paper at the bottom, smooth it down and bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 25 minutes.

3. 3

   Remove the mould from the oven and place it on a grid. Loosen the rim with a knife and let the bottom in the mould cool down. Cut the bottom horizontally 2x. Puree the peach halves for the filling. Soak gelatine in cold water.

4. 4

   Mix the peach puree, lemon juice, curd, sugar, 1 packet of vanilla sugar and liqueur with the whisk of the hand mixer. Whip 1 cup of cream until stiff. Squeeze the gelatine. Melt the squeezed-out gelatine at low heat and stir into the quark mixture drop by drop.

5. 5

   Chill for about 5 minutes, then fold in the whipped cream in two portions. Make a cake plate on the bottom and close the cake ring around it. Spread half of the cream evenly on top.

6. 6

   Place the middle cake layer on top and spread the rest of the cream evenly. Place the lid on top. Put the cake in a cool place for about 3 hours. Pass the jam through a sieve. Whip remaining cream and vanilla sugar until stiff.

7. 7

   Loosen the cake ring and spread the cake with cream all around. Wash the peaches, grate them dry, halve them, remove the stone and cut the peach halves into slices. Cover the edges of the cake surface with peach slices and spread them with jam.

8. 8

   Decorate as desired with lemon balm and brittle. Makes about 12 pieces.