Sponge cake with mango-peach cream

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
4 4
COOK TIME
90 mins
TOTAL TIME
90 mins

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. 1

    4 1/2 hours waiting time

Nutrition Facts

KCAL
350 kcal
CARBS
37 g
FATS
17 g
PROTEINS
10 g