Sponge cake with mango-peach cream
Ingredients
Servings:
16
- 250 g Flour
- 225 g + 1 tablespoon of sugar
- 4 Eggs (size M)
- 7-10 Tbsp Salt
- 100 g + 2 tablespoons butter
- 1 heaped Tsp baking powder
- 3 TABLESPOONS Peach jam (alternatively apricot jam)
- 11 sheets Gelatine
- 1 can(s) (425 ml each; separation weight: 250 g) Mango and peaches
- 500 g Low-fat curd
- 1 package Vanillin sugar
- 200 ml Prosecco
- 450 g Whipped cream
- baking paper
- 7-10 Tbsp Flour
Directions
- 1
4 1/2 hours waiting time