Peach & Passion Fruit Cake
Ingredients
For the cookie base
| 4 | eggs |
|---|---|
| 170g | sugar |
| 1pck | vanilla sugar |
| 1pinch | salt |
| 150g | flour |
| 1tsp | baking powder |
For the filling
| 3 | peach (ca. 300g each) |
|---|---|
| 6 sheets | gelantine |
| 500g | low-fat curd cheese |
| 1pck | vanilla sugar |
| 70g | sugar |
| 250ml | Peach-passion fruit smoothie (from the refrigerated section) |
For the fruit mirror and decoration
| 4 sheets | gelatine |
|---|---|
| 250ml | Peach-passion fruit smoothie (from the refrigerated section) Passion fruit for decorating Physalis for decorating |
Step-by-step instructions
Step 1
Preheat oven to 180 degrees (convection oven: 160 degrees). Line a springform pan (Ø 26 cm) with baking paper.
Step 2
For the sponge cake base, beat eggs with sugar, vanilla sugar and pinch of salt for 5 min. on highest speed until foamy. Mix flour with baking powder and stir in. Pour the batter into the pan and bake for approx. 35 min. After baking, remove directly from the pan and turn out onto a piece of baking paper. Let cool completely.
Step 3
For the filling, wash the peaches, cut in half, remove the stone and cut into fine cubes. Soak gelatine in cold water according to package instructions. Mix quark with vanilla sugar and sugar. Squeeze gelatine and heat 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
Cut the sponge mixture in half horizontally. Place the bottom cake layer on a cake plate and place the cleaned springform pan rim or a cake ring around it. Spread half of the cream on the base and smooth it down. Place second cake layer on top, press down lightly and cover with remaining cream. Refrigerate for at least 1 hour.
Step 5
For the fruit smoothie, soak gelatin in cold water according to package directions. Heat smoothie in a saucepan, squeeze gelatin and add to smoothie. Stir until dissolved. Allow fruit mirror to cool slightly. Carefully pour the mirror onto the cake. Refrigerate for at least 1 hour. Remove the cake from the ring and place on a cake plate. Decorate as desired with physalis, passion fruit.