Peach Melba Roll

Ingredients

Directions

1. 1

   Defrost raspberries at room temperature. Separate eggs for the sponge cake. Beat the egg whites with the whisks of the hand mixer until stiff. Add salt and 100 g sugar. Add egg yolks and stir in. Mix flour and baking powder, sieve onto the egg mixture and fold in. Line a baking tray (32 x 39 cm) with baking paper. Add the mixture and spread evenly.

2. 2

   Bake in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 10 minutes. Then turn over onto a tea towel sprinkled with sugar and carefully remove the baking paper. Roll up the sponge cake plate with the cloth and let it cool down. Drain the peaches. Soak gelatine in cold water. Puree raspberries, except for a few nice ones for garnishing, and pass through a sieve. Stir in 125 g sugar. Squeeze the gelatine, dissolve it and stir in some raspberry puree. Then stir everything into the remaining raspberries. Whip 250 g cream until stiff. When the raspberry puree begins to gel, fold in the cream. Unroll the sponge cake again. Pour the cream onto the plate and spread. Put 1/2 peach aside, cut remaining peaches into thin slices. Spread the peaches on the cream.

3. 3

   Squeeze the gelatine, dissolve it and stir in some raspberry puree. Then stir everything into the remaining raspberries. Whip 250 g cream until stiff. When the raspberry puree begins to gel, fold in the cream. Unroll the sponge cake again. Pour the cream onto the plate and spread. Put 1/2 peach aside, cut remaining peaches into thin slices. Spread the peaches on the cream. Roll up the plate again and chill for about 3 hours. Whip 150 g whipped cream until stiff, put into a piping bag with star-shaped spout. Dust the roll with icing sugar. Spray tuffs onto the roll. Cut the peach aside into small pieces. Decorate the roll with raspberries and pieces of peach. Sprinkle with pistachios

4. 4

   Roll up the plate again and chill for about 3 hours. Whip 150 g whipped cream until stiff, put into a piping bag with star-shaped spout. Dust the roll with icing sugar. Spray tuffs onto the roll. Cut the peach aside into small pieces. Decorate the roll with raspberries and pieces of peach. Sprinkle with pistachios

5. 5

   3 hours waiting time