Poppy seed and cream sponge cake with peach wedges

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 4 tablespoons of lukewarm water until very stiff, letting the sugar trickle in. Add the egg yolks and carefully fold in with a whisk.

2. 2

   Carefully mix flour, starch and baking powder, sieve over the egg mixture and fold in loosely. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the dough, smooth it down and bake in a preheated oven (electric: 175 °C/ gas: level 2) for approx. 25-30 minutes.

3. 3

   Let the cake base cool down a little. Remove the cake base from the edge and turn it onto a cake rack. Remove the baking paper and let the cake cool down. Hollow out the sponge cake to a 2 cm wide edge. Crumble the raised dough.

4. 4

   Drain the peaches and collect the juice. Cut half of the fruit into slices. Mix the poppy seed bake with 5 tablespoons of juice. Whip cream until stiff, add poppy seed bake and 150 g cake crumbs and fold in.

5. 5

   Spread the peach halves on the cake base. Add the poppy seed cream and smooth it down. Warm up the jam and pass it through a sieve. Spread the cake edge and peach slices with it. Makes about 16 pieces.