Peach – Melba – Charlotte

Ingredients for 1 servings:

• 4 eggs, separated
• 1 pinch of salt
• 125 g sugar
• 4 tbsp water, hot
• 75 g flour
• 50 g cornstarch
• 500 g quark (low-fat quark)
• Sugar or sweetener as desired
• 7 sheets of gelatin
• 150 g yogurt (raspberry)
• 300 g raspberries, frozen or fresh
• 150 g cream
• 150 g yogurt (peach)
• 1 can/n peach(s), of which 300 g
• 150 g cream
• 100 g cream
• Peach(s), halves from the can (4 pieces)
• Raspberries, preferably fresh

Instructions

Working time approx. 1 hour 20 minutes; Total time approx. 1 hour 20 minutes

moist and fresh cake with light yogurt cream and an extraordinary appearance

Beat the egg whites with a little salt until stiff, then add 50g of sugar and beat again until stiff. Place in the refrigerator. Grease a baking tray and line it with baking paper. Preheat the oven to 200°C. Whisk the egg yolks with the water, then gradually add the remaining sugar. When the mixture is thick and creamy, sift the flour and cornstarch over it. Pour the beaten egg whites over it and carefully fold everything in. Place the sponge cake on the prepared baking tray and bake in the preheated oven for about 10-12 minutes. Immediately turn out onto a work surface and remove the baking paper. Spread with the jam and roll up tightly from the longer side using the cloth. Place a springform pan or a 26cm cake ring on a cake plate. Cut approximately 8mm thick slices from the Swiss roll and line the base with them. Then cut 8 approximately 1cm thick slices and place them evenly on the inside of the ring. Cut the rest of the Swiss roll – if you have one – into 5 slices if possible. Soak the gelatine according to the package instructions. Whisk the quark with sugar or sweetener until smooth. Place the mixing bowl and whisk for the cream, as well as the piping bag, in the refrigerator. Set aside 4 of the canned peach halves and dice the rest. Dissolve the gelatine and stir in 2-3 tablespoons of the quark, then beat the gelatine mixture into the quark. Divide the mixture in half. Stir the raspberry yogurt and raspberries into one half, and the peach yogurt and peaches into the other. Now, in the chilled mixing bowl and using the cold whisks, whip all 400g of the cream at once. Fill 100g of this into the cold piping bag and return it to the refrigerator. Now fold 150g each of the remaining cream into the raspberry cream and peach cream. First, smooth the raspberry cream over the base, then spread the peach cream on top. Place one of the sponge cake slices in the center of the cake. Then, alternate a peach half and a sponge cake slice around it at equal intervals. Let the cake set in the refrigerator for at least 3-4 hours. Then, using a knife, loosen it from the cake ring and remove the ring. Garnish with the cream from the piping bag and fresh raspberries.