Prosecco peach tart

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg whites and 3 tablespoons of cold water with the whisk of the hand mixer until stiff, finally adding 75 g sugar and 1 packet of vanilla sugar. Beat the egg yolks one after the other. Mix flour, starch and baking powder, sieve onto the egg foam and carefully stir in. Fold in Amarettini. Line the bottom of a springform pan (26 cm Ø) with baking paper or grease it. Fill in sponge mixture and smooth it down. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes.

2. 2

   Let the sponge cake cool down in the tin on a cake rack. Remove the cold sponge cake base from the tin, cut through once and place a cake ring around the bottom base. Soak 5 and 7 gelatine sheets separately in cold water. Drain the peaches and collect the juice. Puree the peaches and 100 ml juice. Squeeze 5 sheets of gelatine and dissolve. Stir in lemon juice, then stir everything into the peach puree and chill for 20-30 minutes. Whip 250 g cream until stiff and chill. Mix mascarpone, 100 g sugar and prosecco to a smooth cream. Squeeze 7 sheets of gelatine, dissolve and stir 2-3 tablespoons of cream into the gelatine. Then stir the gelatine into the remaining cream and refrigerate for 5-10 minutes. When the cream starts to gel, stir in the cream. Spread about half of the Prosecco cream on the lower base and smooth it down. Add the peach puree and cover with the remaining cream. Pull through with a fork (marble). Cover the cream with the second base.

3. 3

   Mix mascarpone, 100 g sugar and prosecco to a smooth cream. Squeeze 7 sheets of gelatine, dissolve and stir 2-3 tablespoons of cream into the gelatine. Then stir the gelatine into the remaining cream and refrigerate for 5-10 minutes. When the cream starts to gel, stir in the cream. Spread about half of the Prosecco cream on the lower base and smooth it down. Add the peach puree and cover with the remaining cream. Pull through with a fork (marble). Cover the cream with the second base. Cover the cake and leave it to cool overnight. Roast the almonds in a pan without fat until golden brown, take them out and let them cool down. Whip 350 g cream and 1 packet of vanilla sugar until stiff. Pour approx. 1/3 of the cream into a piping bag with a large star-shaped spout. Remove the cake from the cake ring and spread the rest of the cream all around. Sprinkle the cake thickly with almond flakes. Use the piping bag to spray a fir tree made of cream onto the cake and decorate with gold pearls. Keep cool until serving and dust with icing sugar if necessary

4. 4

   Cover the cake and leave it to cool overnight. Roast the almonds in a pan without fat until golden brown, take them out and let them cool down. Whip 350 g cream and 1 packet of vanilla sugar until stiff. Pour approx. 1/3 of the cream into a piping bag with a large star-shaped spout. Remove the cake from the cake ring and spread the rest of the cream all around. Sprinkle the cake thickly with almond flakes. Use the piping bag to spray a fir tree made of cream onto the cake and decorate with gold pearls. Keep cool until serving and dust with icing sugar if necessary

5. 5

   14 hours waiting time

Nutrition Facts

KCAL
430 kcal

CARBS
26 g

FATS
32 g

PROTEINS
7 g