Raspberry-peach cake

Ingredients for 1 servings:

• Fat for the mold
• 500 g raspberries, frozen
• 4 m.-sized eggs
• 1 pinch of salt
• 100 g sugar and 3 tbsp extra
• 3 pts. vanilla sugar
• 100 g flour
• 50 g cornstarch
• 1 tsp baking powder
• 8 sheets of white gelatin
• 1 can peach(s) (850 ml)
• 700 g whipped cream
• 4 tbsp almonds, chopped
• 1 pack of cream stiffener
• pistachios and powdered sugar for decoration

Instructions

Working time approx. 1 hour 45 minutes; Total time approx. 1 hour 45 minutes

Easter cake, very fruity, freezes well.

Grease the bottom of a 26 cm springform pan. Thaw the berries and drain the peaches. Separate the eggs. Beat the egg whites with 4 tablespoons of cold water and a pinch of salt until stiff, then add 100 g of sugar and 1 packet of vanilla sugar. Beat the egg yolks in one at a time. Sift the flour, cornstarch, and baking powder into the pan and fold in. Spread the batter into the pan and bake in a preheated oven at 175°C (150°C fan/gas mark 2) for about 30 minutes. Then let the sponge cool. Soak two (4) sheets of gelatine separately in cold water. Purée the peaches with 1 packet of vanilla sugar. Purée the berries with 2 tablespoons of sugar and the third packet of vanilla sugar, then pass through a sieve. Divide the sponge cake horizontally twice. Place a cake ring around the bottom layer. Squeeze out 4 sheets of gelatin and dissolve over low heat. Stir in 3 tablespoons of peach puree, then stir this into the remaining peach puree. Squeeze out the remaining 4 sheets of gelatin and dissolve. Stir in 3 tablespoons of berry puree, then stir this into the remaining berry puree. Set aside 3 tablespoons of each puree for decoration. Whip 400g of cream until stiff. Fold half into each puree. Spread the berry cream on the bottom layer. Place the second layer on top and spread the peach cream on top. Cover with the third layer. Refrigerate the cake for about 5 hours. Roast the almonds without fat and then let cool. Whip 300g of cream until stiff, gradually adding the cream stabilizer and 1 tablespoon of sugar. Cover the cake with 2/3 of the cream. Pipe “eggs” onto the cake with the remaining cream. Gently warm the reserved puree and fill the eggs with it. Chill the cake again for about 1 hour. Before serving, decorate with almonds and, if desired, pistachios and powdered sugar. The calorie information refers to 1 of 16 pieces.