Peach Melba Cake

Ingredients for 1 servings:

• 5 eggs
• 150 g sugar
• 80 g wheat flour
• 80 g cornstarch
• 20 g pudding powder, vanilla
• 1 tsp baking powder
• 350 g raspberries, fresh or frozen
• 6 sheets of gelatin
• 250 g low-fat curd cheese
• 75 g sugar
• 1 tbsp lemon juice
• 200 ml whipped cream
• 1 can peach(s), drained
• 7 sheets of gelatin
• 150 g yogurt (peach)
• 250 g low-fat curd cheese
• 50 g sugar
• 200 ml whipped cream
• 1 cup whipped cream
• e.g. peach(s), raspberries, ice cream cones, chocolate sprinkles or almond flakes

Instructions

Working time approx. 45 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 45 minutes

summer cake with fruit and quark, for 12 pieces

Sponge cake: Separate the eggs. Beat the egg whites until stiff, slowly adding the sugar. Carefully fold the egg yolks into the beaten egg whites, then sift the starch, flour, pudding powder, and baking powder over the batter and fold in. Pour the batter into an ungreased springform pan lined with baking paper and bake at 180°C for about 45 minutes. Turn the sponge cake out, let it cool, and divide it into 3 layers. Place the desired base layer in a cake ring. Cream: Drain the peaches and thaw the raspberries if necessary. Soften the gelatin. Purée both the peaches and raspberries in separate containers. I usually leave a few peach pieces aside so they’re not pureed but cut into small pieces. For the raspberry cream, mix the quark with the sugar and lemon juice until well blended, then fold in the raspberry purée. Dissolve the gelatin in a saucepan, stir in 5-6 tablespoons of the raspberry quark mixture, and then pour the gelatin mixture into the quark mixture. For the peach cream, mix the quark and sugar with the peach yogurt, fold in the peach puree and, if desired, the chopped peaches. Dissolve the gelatine and stir in 6 tablespoons of the fruit cream before adding the mixture to the quark. As soon as the fruit quark mixture begins to set, whip the cream until stiff peaks and fold it in. Spread the peach cream on the cake base, place a second layer on top and spread the raspberry cream on top. Finish with the third layer and refrigerate the cake overnight or for at least 4 hours. Once everything has cooled completely, remove the cake from the ring. Whip the cream until stiff peaks and spread it over the cake. Finally, decorate as desired; fresh raspberries and peach slices, ice cream cones or thin wafer rolls are particularly suitable, and almond slivers, chocolate shavings or candy balls are also certainly possible.