Peach Melba Cake

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
4 4
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 250 g Butter
  • 300 g + 4 tablespoons sugar
  • 3 packages Vanillin sugar
  • 4 Eggs (size M)
  • 350 g Flour
  • 1 package Baking Powder
  • 250 g wholemeal yoghurt peach flavour
  • 750 g Peaches
  • 9 sheets Gelatine
  • 250 g Raspberries
  • 500 g Whole milk yoghurt
  • 1 TABLESPOON Lemon juice
  • 250 g Whipped cream
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Cream butter, 200 g sugar and 1 packet of vanilla sugar with the whisk of the hand mixer. Stir in eggs bit by bit

  2. 2

    Mix flour and baking powder and stir into the buttercream alternating with peach yoghurt. Pour into a greased springform pan (26 cm Ø) sprinkled with flour and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 45 minutes. Take out and let cool down

  3. 3

    Wash the peaches, drain and cut them in half. Remove stones, cut the flesh into large pieces. Puree the peaches, 2 packets of vanilla sugar and 2 tablespoons of sugar with a blender, pass through a fine sieve

  4. 4

    Soak 4 leaves of gelatine in cold water. Place the cake base on a cake plate and cut in half horizontally. Cover the lower cake base with a cake ring. Measure 400 ml of the peach puree, chill the rest. Squeeze the gelatine, dissolve and mix with 3 tbsp. of the puree. Stir the gelatine into the rest of the puree, spread on the cake base and refrigerate for approx. 30 minutes

  5. 5

    Select the raspberries and puree 100 g. Soak 5 gelatine leaves. Mix yoghurt, lemon juice and 100 g sugar. Squeeze the gelatine, dissolve and mix with 3 tablespoons of the yoghurt. Stir the gelatine into the remaining yoghurt. Stir raspberry puree lightly into streaks. Pour the yoghurt onto the peach mirror and smooth it down. Spread 100 g raspberries on top, place the top layer on top and chill for at least 2 hours

  6. 6

    Whip the cream until stiff, while pouring in 2 tablespoons of sugar. Remove the cake from the ring. Spread the cream on the surface and on the edge until it reaches the cream. Decorate with peach puree and 50 g raspberries

  7. 7

    waiting time approx. 4 hours

Nutrition Facts

KCAL
420 kcal
CARBS
49 g
FATS
22 g
PROTEINS
8 g

Categories & Tags

Miscellaneousvery easy