John Myers
Ingredients for 1 servings:
- 3 m.-sized eggs
- 175 g sugar
- 3 packets of vanilla sugar
- 1 pinch of salt
- 50 g flour
- 50 g cornstarch
- ½ tsp baking powder
- 100 g nuts, ground
- 6 sheets of gelatin
- 1 can peach(s) (approx. 850 ml)
- 250 g mascarpone
- ½ lemon(s), juice and zest
- 40 pieces of confectionery (e.g. Giotto)
- 400 g whipped cream
- 40 g hazelnuts, sliced
Instructions
Working time approx. 1 hour 30 minutes; Rest time approx. 4 hours; Total time approx. 5 hours 30 minutes
Separate the eggs. Beat the egg whites and 3 tablespoons of cold water until stiff. Add 100g of sugar, 1 packet of vanilla sugar, and salt. Fold in the egg yolks. Mix the flour, starch, and baking powder, sift them over, and fold in the ground nuts. Grease and flour the bottom of a springform pan (approx. 26cm in diameter). Spread the batter evenly. Bake in a preheated oven at 175°C for approx. 25 minutes. Let cool and cut in half. Place a cake ring around the bottom layer. Soak the gelatine. Drain the peaches, set aside 2 halves, and puree the rest. Mix together the mascarpone, the remaining sugar, lemon zest, and lemon juice. Stir in the peach puree. Squeeze out the gelatine, dissolve it, and mix it with a little cream. Stir the mixture into the remaining cream and spread it on the cake base. Press 30 Giotto biscuits into the cream. Cover with the second layer and refrigerate for about 4-5 hours. Toast the hazelnut flakes. Slice the remaining peaches. Whip the cream with the remaining vanilla sugar until stiff peaks form. Spread the cream all over the cake. Spread a little thicker on top, creating a slight wave. Press the hazelnut flakes into the edges and decorate with the peach slices and the remaining Giotto. Tip: If you’re in a hurry, you can also use a ready-made cake base!
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