Peach cake
This peach cake is quick and easy to make. The fluffy sponge cake, topped with heavenly mascarpone quark cream and juicy peach is super light and so delicious.
INGREDIENTS (For a 26 cm tin)
FOR THE SPONGE CAKE
3 eggs (size M)
120 g sugar
90 g wheat flour (type 405)
1 pinch of salt
2 tsp baking powder
a little butter for the base of the tin
FOR THE FILLING
4 sheets of gelatine
200 g cream
250 g low-fat quark
250 g mascarpone
80 g icing sugar
1 can of peaches (drained weight: 490 g)
PREPARATION
1st step
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). For the sponge cake, beat the eggs with 2 tbsp water and the sugar for about 5 minutes until creamy. Mix the flour with the salt and baking powder, gradually sift into the egg mixture and carefully fold in. Grease the base of the springform pan (Ø 26 cm). Add the dough and smooth it out. Bake the base in the preheated oven for about 15 minutes. Allow it to cool completely, then remove it from the mold.
Step 2
For the filling, soak the gelatine leaves in water in a bowl according to the instructions on the packet. Beat the cream until stiff and set aside. Mix the low-fat quark with the mascarpone and powdered sugar. Put 2 tablespoons of the mascarpone-quark cream in a saucepan, squeeze the soft gelatine leaves a little and also put them in the saucepan. Heat on a low to medium heat until the gelatine has dissolved. Mix 1 tablespoon of the quark-mascarpone cream with the gelatine. Add the gelatine mixture to the quark-mascarpone cream and stir in. Fold in the cream.
Step 3
Drain the peach halves in a sieve. Cut 3 peaches into thin slices. To do this, place the knife on the side of the peach half and cut into the middle. This will give you about 6 thin slices from one half. Chop the remaining peach halves into small pieces and fold into the cream.
