Peach Tart

Name: Peach Tart
Cook time: 1 h
Total time: 1 h
Yield: 1
Ingredients: 12 sheets white gelatine; 1 can(s) (825 ml) Peaches; 3 eggs (size M); 100 g Sugar; 2 packages Vanillin sugar; 2 (250 g) Cup of whipped cream; 1 finished Viennese sponge cake cake bases (3 bases = 390 g); 50 g white couverture; 1 fresh peach to decorate; 7-10 Tbsp Melissa

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 1

12 sheets white gelatine
1 can(s) (825 ml) Peaches
3 eggs (size M)
100 g Sugar
2 packages Vanillin sugar
2 (250 g) Cup of whipped cream
1 finished Viennese sponge cake cake bases (3 bases = 390 g)
50 g white couverture
1 fresh peach to decorate
7-10 Tbsp Melissa

Directions

1
Soak gelatine in cold water. Drain the peaches on a sieve and puree them. Separate the eggs. Beat the egg yolks, sugar and vanillin sugar until thick and creamy. Fold in peach puree.
2
Dissolve squeezed gelatine at low heat and stir into the cream drop by drop. Leave to stand in the refrigerator. Whip cream and egg whites separately until stiff and fold into the cream in portions.
3
Place 1 cake base on a plate. Cover with a cake ring. Spread half of the cream on top and smooth it down. Place the second cake base on top. Spread the rest of the cream evenly on the top cake base.
4
Let it set in the refrigerator. Use the rest of the base for other purposes. Pour the Küvertüre into a small freezer bag, seal it and melt it in a hot water bath. Cut off a small corner of the bag.
5
Wash the peach, dab dry, cut in half and remove from the stone. Cut into thin slices and place on the cake. Spray chocolate coating over it in a grid pattern. Decorate with melissa. Makes about 12 pieces.