Giotto nut cake with peaches

Ingredients for 16 servings:

• 3 m.-sized eggs
• 175 g sugar
• 1 pinch of salt
• 3 packets of vanilla sugar
• 50 g flour, 50 g cornstarch
• ½ tsp baking powder
• 100 g hazelnuts, ground
• 6 sheets of gelatin
• 1 can of peach(s) (850ml)
• 250 g mascarpone
• 2 tbsp lemon juice
• ½ lemon(s), grated peel, untreated
• 40 pieces of confectionery (Giotto balls)
• 40 hazelnuts (flakes)
• 400 g whipped cream

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Total time approx. 7 hours

Separate the eggs. Beat the egg whites with 3 tablespoons of cold water until stiff, while sprinkling in 100g of sugar, salt, and 1 sachet of vanilla sugar. Beat in the egg yolks one at a time. Mix the flour with the starch and baking powder, sift into the egg mixture, and fold in the ground hazelnuts. Line the bottom of a 26cm springform pan with baking paper. Spread the mixture evenly. Bake in a preheated oven at 175°C (fan oven not suitable) for about 25 minutes. Cool the base in the pan, turn it out, and remove the baking paper. Cut the base in half crosswise and place a cake ring around the bottom layer. Soak the gelatine in cold water. Drain the peaches and puree them, except for 2 halves for decoration. Mix the mascarpone with 75g of sugar, lemon juice, and lemon zest. Stir in the peach puree. Squeeze out the gelatine, dissolve it over low heat, and mix with 3 tablespoons of cream. Then stir the gelatin into the remaining cream. Spread over the cake base. Stir 30 Giottos into the cream. Cover with the second layer. Chill for 4-5 hours. Roast the hazelnut flakes in a dry pan and let cool. Cut the remaining peaches into wedges. Whip the cream until stiff, adding 2 sachets of vanilla sugar. Remove the cake from the cake ring and spread cream all over. Spread the cake surface slightly thicker, creating a slightly wavy pattern. Press the hazelnut flakes onto the edge. Decorate with peach slices and the remaining Giottos.