Peach tart with chocolate sponge

Name: Peach tart with chocolate sponge
Cook time: 2 h
Total time: 2 h
Yield: 16
Ingredients: 200 g Butter or margarine; 225 g Sugar; 1 pinch Salt; 4 Eggs (size M); 350 g Flour; 1/2 package Baking Powder; 100 g Whipped cream; 50 g Grated dark chocolate; 6 sheets Gelatine; 3 can(s) (425 ml each) Peach halves; 500 g Low-fat curd; 2 TABLESPOONS Lemon juice; 500 g Whipped cream; 50 g Dark chocolate; 7-10 Tbsp Peach slices; 7-10 Tbsp Grease; baking paper; 7-10 Tbsp Disposable piping bag

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 16

200 g Butter or margarine
225 g Sugar
1 pinch Salt
4 Eggs (size M)
350 g Flour
1/2 package Baking Powder
100 g Whipped cream
50 g Grated dark chocolate
6 sheets Gelatine
3 can(s) (425 ml each) Peach halves
500 g Low-fat curd
2 TABLESPOONS Lemon juice
500 g Whipped cream
50 g Dark chocolate
7-10 Tbsp Peach slices
7-10 Tbsp Grease
baking paper
7-10 Tbsp Disposable piping bag

Directions

1
Cream fat, 175 g sugar and salt for about 5 minutes. Stir in eggs one after the other. Mix flour and baking powder and stir in alternately with the cream. Stir in the chocolate grater. Put the dough into a greased springform pan (26 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 40 minutes. Take out and let cool down. In the meantime soak the gelatine in cold water.
2
Drain the peaches. Finely puree 1/3 of the peaches. Mix quark, peach puree and 50 g sugar. Cut the cake once horizontally. Place the base on a cake plate and close a cake ring around it. Spread the rest of the peaches on top. Heat up lemon juice, remove from heat, squeeze gelatine and dissolve in it. Mix the gelatine with 3 tablespoons of cream. Stir into the remaining cream. Put it in a cold place. In the meantime, whip 250 g cream until stiff. As soon as the cream begins to gel, fold in the cream. Spread the cream on the peaches and smooth it down. Place the upper cake base on top and chill for about 6 hours. Finely chop the chocolate and melt over a hot water bath.
3
Mix the gelatine with 3 tablespoons of cream. Stir into the remaining cream. Put it in a cold place. In the meantime, whip 250 g cream until stiff. As soon as the cream begins to gel, fold in the cream. Spread the cream on the peaches and smooth it down. Place the upper cake base on top and chill for about 6 hours. Finely chop the chocolate and melt over a hot water bath. Line a tray with baking paper. Fill chocolate into a piping bag, cut off a small corner. Spray flowers with it on the baking paper. Allow to set for about 30 minutes and carefully remove from the baking parchment. Whip 250 g cream until stiff and spread it on the cake. Pour part of the cream onto the surface in waves. Serve the cake decorated with peach wedges and chocolate blossoms
4
Line a tray with baking paper. Fill chocolate into a piping bag, cut off a small corner. Spray flowers with it on the baking paper. Allow to set for about 30 minutes and carefully remove from the baking parchment. Whip 250 g cream until stiff and spread it on the cake. Pour part of the cream onto the surface in waves. Serve the cake decorated with peach wedges and chocolate blossoms
5
waiting time approx. 6 hours