Peach Melba Torte (recipe variant with canned peaches)

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
3 1
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 16
  • 150 g soft butter
  • 1 package Vanillin sugar
  • 250 g Sugar
  • 3 Eggs (size M)
  • 250 g Flour
  • 50 g crushed almonds
  • 3 deleted Tsp Baking Powder
  • 3 TABLESPOONS Lemon juice
  • 5 TABLESPOONS Milk
  • 9 sheets Gelatine
  • 400 g low-fat cream cheese
  • 1 can(s) (425 ml) Peach halves
  • 500 g Whipped cream
  • 300 g Raspberries
  • 7-10 Tbsp Chocolate Zebra Roll
  • 7-10 Tbsp Fat and flour

Directions

  1. 1

    Cream butter, vanillin sugar and 150 g sugar with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour, almonds and baking powder and stir in alternately with 2 tablespoons lemon juice and milk. Put the dough into a greased springform pan (26 cm Ø) sprinkled with flour and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 30-35 minutes (test with sticks). Remove the base, remove from the edge and let it cool down on a cake rack. Cut the base in half horizontally. Cover the bottom cake layer with a cake ring.

  2. 2

    Soak 4 and 5 gelatine leaves. Drain the peaches. Puree half the peaches and mix with 200 g cream cheese and 50 g sugar. Dice remaining peaches. Squeeze 5 sheets of gelatine, dissolve. Stir in 3-4 tbsp. peach cream, then stir everything back into the remaining cream. Chill. As soon as the cream starts to gel, whip 250 g cream until stiff, fold in with diced peaches. Spread the cream on the cake base, place the upper cake base on top and press down slightly. Put it in a cold place. Sort the raspberries. Finely puree about 150 g and pass through a sieve (should give 100-125 g puree). Mix 200 g cream cheese and 50 g sugar until smooth. Fill into a bowl and stir in raspberry puree and 1 tbsp.

  3. 3

    Chill. As soon as the cream starts to gel, whip 250 g cream until stiff, fold in with diced peaches. Spread the cream on the cake base, place the upper cake base on top and press down slightly. Put it in a cold place. Sort the raspberries. Finely puree about 150 g and pass through a sieve (should give 100-125 g puree). Mix 200 g cream cheese and 50 g sugar until smooth. Fill into a bowl and stir in raspberry puree and 1 tbsp. lemon juice. Squeeze 4 sheets of gelatine, dissolve. Stir in 3-4 tbsp. raspberry mixture, stir everything back into the remaining mixture and chill. As soon as the cream starts to gel, whip 250 g cream until stiff and fold in. Spread the cream wavy on the cake, spread the rest of the raspberries on top and chill for 4-5 hours. Decorate cake with wafer rolls

  4. 4

    lemon juice. Squeeze 4 sheets of gelatine, dissolve. Stir in 3-4 tbsp. raspberry mixture, stir everything back into the remaining mixture and chill. As soon as the cream starts to gel, whip 250 g cream until stiff and fold in. Spread the cream wavy on the cake, spread the rest of the raspberries on top and chill for 4-5 hours. Decorate cake with wafer rolls

  5. 5

    Waiting time approx. 5 hours

Nutrition Facts

KCAL
390 kcal
CARBS
33 g
FATS
25 g
PROTEINS
8 g

Categories & Tags

Cakes & PastriessweetCakeCake