Peach Melba Cake

Ingredients

Directions

1. 1

   Knead fat with 50 g sugar, flour and egg yolk to a smooth dough. Wrap in cling film and put in a cool place for about 30 minutes. Roll out round on a floured work surface and cut out a base (26 cm Ø). Place the base on a baking tray lined with baking paper and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 10 minutes. Let them cool down. Scald peaches with boiling water, rinse with cold water and peel off the skin.

2. 2

   Cut the flesh from the stone. Cut 100 g peach flesh into cubes. Finely puree the rest. Soak gelatine in cold water. Mix the puree with 100 g sugar, vanilla pulp and mascarpone well. Place a cake ring or springform pan rim (26 cm Ø) around the shortcrust pastry base. Spread the base with jam. Dissolve the gelatine, first mix with 2 tablespoons of the cream, then stir this mixture into the remaining cream. Whip cream until stiff, fold into the cream. Sort the raspberries, put some aside for decoration, carefully fold the rest with the peach cubes into the cream. Spread the cream loosely on the base. Leave to set in the fridge for at least 2 hours.

3. 3

   Dissolve the gelatine, first mix with 2 tablespoons of the cream, then stir this mixture into the remaining cream. Whip cream until stiff, fold into the cream. Sort the raspberries, put some aside for decoration, carefully fold the rest with the peach cubes into the cream. Spread the cream loosely on the base. Leave to set in the fridge for at least 2 hours. Remove the cake from the cake ring with a knife. To decorate, wash the peach and cut it into slices from the stone. Decorate the cake with the peach slices, raspberries and, if desired, lemon balm leaves

4. 4

   waiting time approx. 3 hours