Raspberry-Peach-Cream Cake

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Separate eggs. Beat the egg yolks, 3 tablespoons of warm water and sugar with the whisks of the hand mixer until frothy. Beat the egg whites until stiff and add to the mixture. Mix flour, cornstarch and baking powder and sieve over it.

2. 2

   Carefully fold everything in with an egg whisk. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the dough and bake in a preheated oven (electric: 175 °C/ gas: level 2) for 30-40 minutes.

3. 3

   Take the base out of the tin, turn it over onto a cake rack, remove the baking paper and let it cool down. Cut the cake base horizontally once. Soak the gelatine for the filling. Drain the peaches on a sieve.

4. 4

   Defrost the raspberries, mash them and pass them through a sieve. Remove approx. 2 tablespoons of it. Puree 2 peaches as well. Beat 400 g cream and 30 g sugar until stiff. Stir in the raspberry puree. Dissolve the gelatine in a water bath and add to the cream while stirring constantly.

5. 5

   Place the bottom cake layer in the springform pan and cover with peaches. Put the raspberry cream on top, smooth it down and place the second cake base on top. Put in a cool place for about 2 hours. Whip the rest of the cream, remaining sugar and vanilla sugar until stiff.

6. 6

   Remove 1/3 and fill into a piping bag with perforated nozzle. Take the cake out of the springform pan and spread with cream all around. Mark 14 pieces on it. Chop the pistachios. Sprinkle the cake edge with pistachios about 3 cm high.

7. 7

   Also sprinkle pistachios in the middle of the cake. Spray a slightly curved "6" from the edge of the pistachios onto each piece of cake with the remaining cream. Pour raspberry and peach puree alternately into the circles.

8. 8

   Results in about 14 pieces.