Peach tart with lemon cream

Name: Peach tart with lemon cream
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 2 Eggs (size M); 75 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 75 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; baking paper; 3 sheets white gelatine; 1.25 kg Peaches; 7-10 Tbsp Juice and grated zest of 2 untreated lemons; 3 (à 200 g) Cup of whipped cream; 4 TABLESPOONS Sugar; 30 g crushed pistachio kernels; 3-4 Tbsp Apricot Jam; 6 Lemon balm leaves

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

2 Eggs (size M)
75 g Sugar
1 package Vanillin sugar
1 pinch Salt
75 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
baking paper
3 sheets white gelatine
1.25 kg Peaches
7-10 Tbsp Juice and grated zest of 2 untreated lemons
3 (à 200 g) Cup of whipped cream
4 TABLESPOONS Sugar
30 g crushed pistachio kernels
3-4 Tbsp Apricot Jam
6 Lemon balm leaves

Directions

1
Separate eggs. Beat the egg whites and 1 tablespoon cold water until stiff. Add sugar, vanillin sugar and salt. Stir in the egg yolks one after the other. Mix flour, cornstarch and baking powder, sieve onto the egg foam and fold in.
2
Line the bottom of a springform pan (24 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in a preheated oven (electric: 175°C/ gas: level 2) for 20-25 minutes and let cool down.
3
Soak the gelatine. Cut peaches crosswise, blanch hot, rinse cold and peel off the skin. Cut peaches in half and stone them. Squeeze 2 sheets of gelatine, dissolve, mix with half the lemon juice and zest and put in a cool place.
4
Beat half of the cream and 2 tablespoons of sugar until stiff. When the lemon juice starts to gel, stir into the cream. Cut the sponge cake horizontally once. Spread 1/3 of the cream on the base and cover with about 12 peach halves.
5
Spread the rest of the cream on top, cover with the second cake base and chill for 1-2 hours. Halve the remaining peach halves. Squeeze out remaining gelatine, dissolve, mix with remaining lemon juice and zest and put in a cool place.
6
Whip the remaining cream and sugar until stiff. Stir in the gelling lemon juice and spread the cake with lemon cream. Spoon the edge with a cake comb and sprinkle with pistachios. Place the peach quarters in the middle of the cake and decorate the edge with cream tuffs.
7
Warm the apricot jam and pass through a sieve. Cut lemon balm into fine strips and add to the jam. Spread on the peaches. Decorate the cake with lemon julienne and keep cool until serving.
8
Results in about 12 pieces.