Step 2
4
Owner
170g
Zucker
1Pck.
vanilla sugar
1Prise
Salt
150g
Flour
1TL
baking powder
For the sponge cake, beat the eggs with the sugar, vanilla sugar and a pinch of salt for 5 minutes on the highest setting until frothy.
Mix the flour with the baking powder and stir in. Pour the dough into the tin and bake for approx. 35 minutes. After baking, remove from the tin immediately and turn out onto a piece of baking paper. Allow to cool completely.
Step 3
3
ripe peaches
6 Leaves
Gelatine
500g
lowfat quark
1Pck.
Vanillin sugar
70g
Zucker
400g
Scene
For the filling, wash the peaches, halve them, remove the stone and cut into fine cubes. Soak the gelatine in cold water according to the instructions on the packet. Mix the quark with the vanilla sugar and sugar. Squeeze out the gelatine and heat it in a saucepan. Dissolve the gelatine while stirring, then stir into the quark mixture. Whip the cream until stiff and fold into the quark mixture together with the peach cubes.
Step 4
Halve the sponge cake once horizontally. Place the bottom layer on a cake plate and place the cleaned springform pan or a cake ring around it. Put half of the cream on the base and smooth it out. Place the second layer on top, press down lightly and cover with the remaining cream. Chill for at least 1 hour.
Step 5
4 Leaves
Gelatine
250ml
Pfirsich-Maracuja- Smoothie
Passion fruit for decoration
Physalis for decoration
For the fruit glaze, soak the gelatine in cold water according to the instructions on the packet. Heat the smoothie in a pan, squeeze out the gelatine and add to the smoothie. Dissolve while stirring. Allow the fruit glaze to cool slightly. Carefully pour the glaze onto the cake. Chill for at least 1 hour. Remove the cake from the ring and place on a cake plate. Decorate with physalis or passion fruit as desired.
Our tip
If you don’t want to use a peach-passion fruit smoothie
Instead of peach-passion fruit smoothie, you can also use peach and passion fruit juice or nectar.
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