Strawberry-peach cake at Easter

Name: Strawberry-peach cake at Easter
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 16
Ingredients: 100 g Marzipan ready mix (for rolling out); 1 TEASPOON Icing sugar; 7-10 Tbsp red food colouring; 24 Sugar beads rosé; 200 g frozen strawberries; 6 Eggs (size M); 225 g Sugar; 1 pinch Salt; 90 g Flour; 90 g Cornstarch; 1 1/2 coated Tsp Baking Powder; 75 g flaked almonds; 1 can(s) (425 ml) Peaches; 4 sheets Gelatine; 500 g Mascarpone; 250 g Whipped cream; 100 g Strawberry Jam; 100 g Apricot Jam; baking paper

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 16

100 g Marzipan ready mix (for rolling out)
1 TEASPOON Icing sugar
7-10 Tbsp red food colouring
24 Sugar beads rosé
200 g frozen strawberries
6 Eggs (size M)
225 g Sugar
1 pinch Salt
90 g Flour
90 g Cornstarch
1 1/2 coated Tsp Baking Powder
75 g flaked almonds
1 can(s) (425 ml) Peaches
4 sheets Gelatine
500 g Mascarpone
250 g Whipped cream
100 g Strawberry Jam
100 g Apricot Jam
baking paper

Directions

1
The day before, knead the marzipan with icing sugar and colour it pink with a little food colouring. Divide the marzipan into three parts, form each into 3 rolls (each approx. 1 cm Ø) on a work surface dusted with icing sugar and cut each into 6 equal slices
2
Form 3 discs into small balls. Roll out the remaining slices into oval circles. Place 5 circles in each case to form a flower and press the centre. Remove the flower from the work surface, press together from below and place in small muffin troughs. Lightly press 1 marzipan ball in the middle of each blossom and remove the icing sugar with a damp brush. Decorate the blossoms with sugar pearls and let them dry overnight
3
Defrost the strawberries. Separate eggs. Beat the egg whites, 150 g sugar, 3 tbsp cold water and salt with the whisks of the hand mixer until stiff. Stir in egg yolks. Mix flour, starch and baking powder, sieve on top and fold in carefully
4
Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in 1/3 of the sponge mixture, smooth it down and sprinkle with 25 g flaked almonds. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for about 10 minutes. Remove from the oven, remove from the springform pan and let cool on a cake rack. Bake 2 more layers of the remaining sponge cake mixture and almond flakes in the same way. Always clean the springform pan in between. Work quickly. Let the cakes cool down
5
Pour the peaches into a sieve and drain well. Soak gelatine in cold water. Puree the strawberries with a blender. Cut peaches into small pieces. Mix mascarpone and 75 g sugar. Whip cream until stiff. Squeeze the gelatine well, dissolve at low heat and mix with 1-2 tbsp. mascarpone cream. Stir the gelatine mixture into the remaining mascarpone cream. Fold in cream and halve the cream. Carefully mix half the cream with the strawberry puree and refrigerate for approx. 10 minutes. Carefully fold the peach cubes into the other half of the cream and also refrigerate
6
Place a base on a cake plate and spread with strawberry jam. Spread the strawberry cream on top, leaving a small rim. Place another cake base on top, press down gently and spread with apricot jam. Spread the peach cream on top, leaving a small edge again. Place the last cake layer on the cream and press down lightly. Chill the cake for about 3 hours. Decorate the cake with the marzipan flowers just before serving
7
waiting time approx. 15 1/4 hours