Peach iced tea cake

Name: Peach iced tea cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 75 g Butter; 175 g + 2 tablespoons sugar; 7-10 Tbsp Salt; 4 Eggs (size M); 150 g Flour; 1/2 package Baking Powder; 50 g Hazelnut brittle; 6 Peaches; 7-10 Tbsp Juice of 1 lemon; 3 sheets Gelatine; 600 g Double cream cream cheese; 1 package red glaze; 250 ml Iced tea "peach flavored"; 1-2 stem(s) Mint; 1 TEASPOON Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

75 g Butter
175 g + 2 tablespoons sugar
7-10 Tbsp Salt
4 Eggs (size M)
150 g Flour
1/2 package Baking Powder
50 g Hazelnut brittle
6 Peaches
7-10 Tbsp Juice of 1 lemon
3 sheets Gelatine
600 g Double cream cream cheese
1 package red glaze
250 ml Iced tea "peach flavored"
1-2 stem(s) Mint
1 TEASPOON Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Whisk butter, 75 g sugar and 1 pinch of salt with the whisk of the hand mixer until thick and creamy. Stir in 2 eggs individually. Mix flour and baking powder. Stir in. Fold the brittle into the dough and fill it into a greased, flour-dusted springform pan (26 cm Ø). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes. In the meantime, carve the skin of 2 peaches, blanch with boiling water and let it stand for about 3 minutes.
2
Quench peaches cold, skin, stone and dice them. Sprinkle with 2 tablespoons of lemon juice. Remove the cake base from the oven, loosen the edge of the springform pan. Let the base cool down on a cake rack. In the meantime, soak the gelatine. Separate 2 eggs. Stir egg yolks, cream cheese, remaining lemon juice and 100 g sugar until smooth. Beat the egg whites until stiff and fold into the cream. Add the peach cubes and also fold in carefully. Cover the cake base with a cake ring, spread the cream on the base and smooth it down. Chill for 1 hour. Wash 4 peaches and rub dry. Halve the peaches, stone them and cut them into slices.
3
Stir egg yolks, cream cheese, remaining lemon juice and 100 g sugar until smooth. Beat the egg whites until stiff and fold into the cream. Add the peach cubes and also fold in carefully. Cover the cake base with a cake ring, spread the cream on the base and smooth it down. Chill for 1 hour. Wash 4 peaches and rub dry. Halve the peaches, stone them and cut them into slices. Cover cake surface with peach slices. Mix the cake glaze and 2 tablespoons of sugar. Stir the iced tea bit by bit. Boil up slowly while stirring. Spread the icing on the peaches and chill for another 30 minutes. Dust the mint with icing sugar and decorate the cake with it
4
Cover cake surface with peach slices. Mix the cake glaze and 2 tablespoons of sugar. Stir the iced tea bit by bit. Boil up slowly while stirring. Spread the icing on the peaches and chill for another 30 minutes. Dust the mint with icing sugar and decorate the cake with it