Peach wreath

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3 2
COOK TIME
90 mins
TOTAL TIME
90 mins

Ingredients

Servings: 1
  • 250 g Butter or margarine
  • 200 g Sugar
  • 7-10 Tbsp grated peel of 1
  • 7-10 Tbsp untreated lemon
  • 4 Eggs (size M)
  • 250 g Flour
  • 50 g Cornstarch
  • 1 heaped Tsp baking powder
  • 10 sheets white gelatine
  • 1 jar(s) (850 ml; draw-off weight: 540 g) Peaches
  • 500 g Whipped cream
  • 1 package Vanillin sugar
  • 2 TABLESPOONS crushed pistachio kernels

Directions

  1. 1

    Cream fat, sugar and lemon peel. Stir in the eggs one by one. Mix flour, cornstarch and baking powder and stir in. Line the bottom of a springform pan (28 cm Ø) with baking paper. Fill in the dough and smooth it down. Bake in a preheated oven (electric: 200 °C/ gas: level 3) for 35-45 minutes. Remove from the tin and let cool down.

  2. 2

    In the meantime soak gelatine in cold water. Drain the peaches and collect the juice. Dice 3 peach halves and cut 2 halves into wedges. Puree the remaining peaches with the juice. Squeeze the gelatine, dissolve and stir into the peach puree. Place in a cool place until the mixture begins to gel. Halve the dough base, place a wreath mould (26 cm Ø, approx. 2.5 litres capacity) as a template on one half and cut out. Dice remaining cake base halves and cake sections. Whip 1 cup of cream until stiff. Add the peach and cake cubes to the peach puree. Pour the mixture into the cold rinsed wreath mould, smooth it down and place the cake ring on top. Put in a cool place for about 3 hours. Carefully remove the cake from the rim with a sharp knife.

  3. 3

    Halve the dough base, place a wreath mould (26 cm Ø, approx. 2.5 litres capacity) as a template on one half and cut out. Dice remaining cake base halves and cake sections. Whip 1 cup of cream until stiff. Add the peach and cake cubes to the peach puree. Pour the mixture into the cold rinsed wreath mould, smooth it down and place the cake ring on top. Put in a cool place for about 3 hours. Carefully remove the cake from the rim with a sharp knife. Dip the mould briefly in hot water and remove the ring from the mould. Whip the remaining cream and vanilla sugar until stiff. Spread the peach wreath all around. Use a dough scraper or the back of a spoon to make cream into peaks. Decorate the cake with peach wedges and sprinkle with pistachios. Results in about 16 pieces

  4. 4

    Dip the mould briefly in hot water and remove the ring from the mould. Whip the remaining cream and vanilla sugar until stiff. Spread the peach wreath all around. Use a dough scraper or the back of a spoon to make cream into peaks. Decorate the cake with peach wedges and sprinkle with pistachios. Results in about 16 pieces

  5. 5

    Preparation time approx. 1 1/2 hours (without waiting times)

Nutrition Facts

KCAL
410 kcal
CARBS
34 g
FATS
25 g
PROTEINS
6 g

Categories & Tags

Cakes & PastriesCakeCake

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