Peach Melba Cake

Ingredients for 1 servings:

• 4 m.-sized eggs
• 350 g sugar
• 1 pinch of salt
• 2 packets of vanilla sugar
• 100 g flour
• 100 g cornstarch
• ½ pack of baking powder
• 12 sheets of gelatin
• 200 g raspberries
• 1 kg yogurt (whole milk)
• 1 lemon(s), untreated, grated peel and juice
• 400 g whipped cream
• 1 can peach(s)
• 1 pack of cream stiffener
• 20 g pistachios, chopped
• Mint for decoration
• Fat for the mold
• some cold water for soaking

Instructions

Working time approx. 55 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 55 minutes

fruity – fresh summer cake with little cream

Separate the eggs. Beat the sugar, vanilla sugar, and egg whites until frothy. Gradually add the egg yolks. Mix the flour, cornstarch, salt, and baking powder and add to the mixture. Pour the batter into a greased springform pan (or one lined with baking paper). Bake in a preheated oven at 180°C for about 25 minutes. Allow to cool. Soak the gelatin in a little cold water. Puree the raspberries and pass them through a sieve. Then mix with 80g of sugar. Squeeze out 2 sheets of gelatin, dissolve them in the raspberry mixture, and mix. Then stir into the remaining puree. Mix the yogurt with 60g of sugar, 1 sachet of vanilla sugar, lemon juice, and lemon zest. Squeeze out 10 sheets of gelatin. Heat in a saucepan until dissolved. Then slowly mix in a little yogurt cream, spoon by spoon. Then stir into the remaining cream. Whip 200g of cream until stiff peaks and fold in. Drain the peaches. Halve the cooled sponge cake horizontally. Place a cake ring around the bottom layer. Spread 6 tablespoons of the yogurt mixture evenly on top. Arrange the peaches on top, except for 2 halves for decoration. Add the raspberry puree, except for 2 tablespoons, to the remaining yogurt mixture and spread it evenly in the dish. Pre-cut the second layer (12-16 pieces as needed) and arrange on top. Chill the cake in the refrigerator for about 3 hours (overnight is best). Whip 200g of cream until stiff, then drizzle in the cream stiffener and 10g of sugar. Remove the cake from the ring. Spread the cream over the cake. Slice the remaining peaches and arrange on top. Sprinkle with pistachios. Heat the remaining raspberry puree, let it cool briefly, and spoon it onto the cake in dollops. Decorate with mint sprigs.