John Myers
Ingredients for 1 servings:
- 3 egg whites
- 3 tbsp water
- 100 g sugar
- 3 egg yolks
- 80 g flour
- 80 g pistachios, ground
- 1 tsp baking powder
- 1 large can of peach(s)
- 6 sheets of gelatin
- 250 g cream cheese (Mascarino)
- 80 g powdered sugar
- 250 ml whipped cream
- 40 ladyfingers (biscuits)
- some milk, for drinking
- 250 ml peach juice
- 2 tbsp sugar
- 1 pack of cake glaze, clear
- some whipped cream, for decoration
- Chopped pistachios for decoration
Instructions
Working time approx. 45 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 15 minutes; Total time approx. 13 hours
For the batter, beat the egg whites with the water until stiff. Continue beating, gradually add the sugar and mix well. Add the egg yolks and mix in. Mix the flour, ground pistachios, and baking powder and then carefully fold in. Pour into a greased springform pan (26 cm diameter) and smooth the surface. Bake in a preheated oven at 180 degrees Celsius for about 15 minutes. Then let cool. For the topping, place the peaches in a sieve and drain well. Soak the leaf gelatine in cold water. Finely puree the drained peaches. Stir in the mascarpone and powdered sugar. Squeeze out the gelatine well, dissolve it according to the package instructions, and mix well. Whip the whipped cream until stiff and fold it into the peach cream. Place the cooled cake base on a cake plate and place a cake ring around it. Spread with about a third of the peach cream. Place a layer of ladyfingers on top and soak them with a little milk. Spread about another third of the cream on top. Then add another layer of ladyfingers (soaked in milk), and then spread the rest of the cream on top. Refrigerate the cake for about 2 hours. Make a glaze from peach juice, sugar, and cake glaze according to the package instructions and spread it evenly over the cake. Then let the cake set for several hours (preferably overnight). Remove the cake ring and decorate the cake with whipped cream and chopped pistachios.
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