Peach Malakoff Cake

Name: Peach Malakoff Cake
Cook time: 40 min
Total time: 40 min
Yield: 16
Ingredients: 350 g (approx. 50 pieces) Ladyfingers; 300 ml Coffee liqueur (e.g. Cossack coffee); 10 sheets white gelatine; 250 g Whipped cream; 500 g Mascarpone; 500 g Whole milk yoghurt; 100 g Sugar; 2 packages Vanillin sugar; 2 ripe peaches (or 4 peach halves from the can); 2-3 TABLESPOONS Raspberries; 7-10 Tbsp Mint

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 16

350 g (approx. 50 pieces) Ladyfingers
300 ml Coffee liqueur (e.g. Cossack coffee)
10 sheets white gelatine
250 g Whipped cream
500 g Mascarpone
500 g Whole milk yoghurt
100 g Sugar
2 packages Vanillin sugar
2 ripe peaches (or 4 peach halves from the can)
2-3 TABLESPOONS Raspberries
7-10 Tbsp Mint

Directions

1
Sprinkle biscuits with liqueur. Leave to stand for approx. 10 minutes, turning 1-2 times. Soak gelatine in cold water
2
Whip the cream until stiff, chill. Mix mascarpone, yoghurt, sugar and vanillin sugar. Squeeze the gelatine, dissolve over low heat. First stir in 2 tablespoons of cream, then stir into the rest of the cream. fold in cream immediately
3
Place the springform pan rim (26 cm Ø) on a cake plate. Spread about half of the sponge cake close together as a cake base. Spread 1/3 cream on top. Spread half of the remaining sponge cakes on top. Spread 1/3 of the cream on top and spread the rest of the sponge cake on top. Spread the rest of the cream on top in a wavy pattern. Chill for at least 5 hours, preferably overnight
4
Carve peaches crosswise, blanch with boiling water, rinse and peel the skin. Cut peaches in half, stone and cut into thick slices. Sort the raspberries, wash and drain if necessary
5
Carefully remove the cake from the edge of the springform pan with a knife and remove the edge of the pan. Decorate the Malakoff cake with peach wedges, raspberries and mint