Striped sponge cake towers with peaches

Name: Striped sponge cake towers with peaches
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 10
Ingredients: 3 Eggs (Size M); 175 g + 1 tablespoon of sugar; 4 TABLESPOONS Flour; 5 TABLESPOONS Cornstarch; 1 TEASPOON Baking Powder; 1 TEASPOON Baking Cocoa; 9 sheets Gelatine; 500 ml Peach" fruit buttermilk; 1 package Vanillin sugar; 150 g Low-fat curd; 4 Peaches; 350 g Whipped cream; 10 small wafer rolls; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 10

3 Eggs (Size M)
175 g + 1 tablespoon of sugar
4 TABLESPOONS Flour
5 TABLESPOONS Cornstarch
1 TEASPOON Baking Powder
1 TEASPOON Baking Cocoa
9 sheets Gelatine
500 ml Peach" fruit buttermilk
1 package Vanillin sugar
150 g Low-fat curd
4 Peaches
350 g Whipped cream
10 small wafer rolls
baking paper

Directions

1
Separate eggs. Beat the egg whites and 2 tablespoons of cold water until stiff, adding 125 g sugar. Stir in egg yolks. Mix flour, starch and baking powder and fold in. Take off 2 tablespoons of the mixture and stir in the cocoa. Put the chocolate mixture into a piping bag with a perforated spout and draw longitudinal strips with a distance of about 0.5 cm from each other on a baking tray lined with baking paper.
2
Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 5 minutes. Remove the baking tray from the oven and spread the light-coloured sponge cake mixture evenly over it. Bake again for another 10-15 minutes. Soak the gelatine in cold water. Remove the sponge cake from the oven. Sprinkle a damp tea towel with 1 tablespoon of sugar and turn the sponge cake over. Remove the baking paper immediately. Mix buttermilk, vanillin sugar, 50 g sugar and quark. Squeeze out the gelatine, dissolve and mix with 3 tablespoons of cream, then stir into the rest of the cream. Chill the cream for about 30 minutes. Wash 1 peach, halve, stone and cut one half into 10 corners (approx. 0.5 cm thick). As soon as the cream starts to gel, whip the cream until stiff, fold in and refrigerate again.
3
Remove the baking paper immediately. Mix buttermilk, vanillin sugar, 50 g sugar and quark. Squeeze out the gelatine, dissolve and mix with 3 tablespoons of cream, then stir into the rest of the cream. Chill the cream for about 30 minutes. Wash 1 peach, halve, stone and cut one half into 10 corners (approx. 0.5 cm thick). As soon as the cream starts to gel, whip the cream until stiff, fold in and refrigerate again. Cut out 20 circles (8 cm Ø) from the sponge cake. Wash 3 peaches, halve, stone and cut into very thin slices (approx. 2 mm) (approx. 8 slices for a turret). For 10 sponge cake circles, place 3-4 columns on each side with the cocoa strips. Pour the cream into a piping bag with a star-shaped spout and squirt it onto the peach slices, leaving a little for decoration. Place peach slices on the cream again and finish with a sponge circle. Decorate the turrets with cream tuffs, wafer rolls and peach wedges and chill again if necessary.
4
Cut out 20 circles (8 cm Ø) from the sponge cake. Wash 3 peaches, halve, stone and cut into very thin slices (approx. 2 mm) (approx. 8 slices for a turret). For 10 sponge cake circles, place 3-4 columns on each side with the cocoa strips. Pour the cream into a piping bag with a star-shaped spout and squirt it onto the peach slices, leaving a little for decoration. Place peach slices on the cream again and finish with a sponge circle. Decorate the turrets with cream tuffs, wafer rolls and peach wedges and chill again if necessary.