Light peach, Melba, and raspberry cake

Ingredients for 1 servings:

• 14 sheets of white gelatin
• 4 sheets of red gelatin
• 3 eggs
• 1 vanilla pod(s)
• Salt
• 2 tsp vanilla sugar
• 100 g Cremefine
• 3 peach(s), ripe
• 200 ml peach juice
• 250 g raspberries, frozen
• tbsp raspberries, for garnishing
• 5 tbsp flour
• 4 tbsp, levelled sugar
• 3 tbsp eggs
• 2 tbsp oil
• 1 tbsp vinegar (regular, not herbal vinegar)
• 1 tsp baking powder
• 1 pinch of salt
• Vanilla sugar, as needed
• 250 ml milk 0.1%

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Total time approx. 4 hours

Low in calories, according to WW 2.75 points per piece

Mix the baking powder with the flour (not a heaped tablespoon for a flat base, a few heaped tablespoons for a thick base) and sift if possible! Separate the eggs and beat the egg yolks with the sugar until frothy. Beat in the oil and vinegar, then stir in the flour! Finally, fold in the stiffly beaten egg whites, seasoned with a little salt. Pour into a greased springform pan and bake for 12-15 minutes in a preheated oven at 175 degrees Celsius! The cooled cake base can be quickly used in the springform pan! This is especially true if you are continuing to work with gelatin! Do not remove the ring. Soak 8 sheets of white gelatin in cold water for 5 minutes. Bring the milk to a boil with the scraped seeds of the vanilla pod and the pod itself. Separate the eggs and beat the egg yolks with the vanilla milk until thick, ideally in a bain-marie. Squeeze out the gelatin and dissolve it in the milk and egg mixture. Allow to cool thoroughly, otherwise it will be a mess. It’s best to cool it down in the sink with a whisk in a water bath. Remove the vanilla pod. Beat the egg whites with a little salt until stiff, sprinkling in a little vanilla sugar. Beat the Cremefine until stiff and stir it into the cooled sauce along with the beaten egg whites. Pour the mixture onto the cake base and chill for at least an hour. You can even freeze it to get it really cold. Wash, pit, and finely dice the peaches. Simmer in the peach juice for about 6 minutes. Remove the cubes and let them drain. Once cooled, spread them over the vanilla mixture. Soak the remaining white gelatine for 5 minutes, squeeze out the excess water, and dissolve it in the warm juice. Stir the juice while it’s cold (I also did this in the sink) and pour it over the peaches in the ring. Chill the whole thing again and let it stiffen for at least an hour. Soak the red gelatine in cold water for 5 minutes, bring the berries to a boil, and if necessary, puree them or break them up and mash them with a fork until smooth. Dissolve the gelatin in it. Pour the glaze over the gelled peach and let it set again in the refrigerator. Carefully loosen the ring (best with a hot knife). Sprinkle with fresh raspberries and a little powdered sugar, and you’re done. The whole cake costs 32.89 P., or 2.75 P. per slice. It’s even more delicious if you pop it in the freezer for a bit before eating; it’ll feel like a light ice cream cake!