For the dough, stir the eggs until frothy. Add all other ingredients and make a smooth dough. Put in a springform pan and bake at 220 ° C for 10 to 15 minutes.

2nd topping Measure 400 ml of the sparkling wine and the peach juice. Cut the peaches into slices and cover the cooled base with them. Beat 200 ml cream with 2 cream stiffeners until stiff. Whip up a pudding from the sparkling wine-juice mixture and the pudding powder until it is creamy, fold in the whipped cream and distribute the whole thing on the base, which is bordered by a cake ring. Chill overnight.

3rd conclusion: loosen the cake ring. Beat the rest of the cream with a final cream stiffener. Brush the edge of the cake with it and decorate with pistachios. Garnish the cake with zebra rolls and grated chocolate. (This idea only came to me during preparation, so some things are not on the opening photo)