Prosecco peach cake

126 0

3 eggs (size M)
175 g Sugar
2 packet vanillin sugar
75 g flour
25 g Cornstarch
1 heaped teaspoon of baking powder
50 g Amarettini
12 sheet white gelatine
1 jar (s) (425 ml) Peaches
2 EL lemon juice
600 g Whipped cream
500 g Mascarpone
200 ml Prosecco
150 g Almond flakes
10 golden sugar pearls to decorate
Icing sugar
baking paper or fat

90 minutes

easy

1.: Separate eggs. Beat the egg white and 3 tablespoons of cold water with the whisk of the hand mixer until stiff, at the end add 75 g of sugar and 1 packet of vanilla sugar. Beat in egg yolks one after the other. Mix the flour, starch and baking powder, sieve onto the egg foam mixture and carefully stir in. Fold in the amarettini. Line the bottom of a springform pan (26 cm Ø) with baking paper or grease. Pour in the sponge cake and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for 25-30 minutes. Let the sponge cake cool in the form on a wire rack. Remove the cold sponge cake from the mold, cut through it and place a cake ring around the bottom. Soak 5 and 7 sheets of gelatine separately in cold water. Drain the peaches, catching the juice. Puree the peaches and 100 ml of juice. Squeeze out 5 sheets of gelatine and dissolve. Stir in lemon juice, then stir everything into the peach puree and refrigerate for 20-30 minutes. Whip 250 g cream until stiff and chill. Mix the mascarpone, 100 g sugar and Prosecco to a smooth cream. Squeeze out 7 sheets of gelatine, dissolve and stir 2-3 tablespoons of cream into the gelatine. Then stir gelatin into the rest of the cream and refrigerate for 5-10 minutes. When the cream starts to gel, stir in the cream. Approx. Put half of the prosecco cream on the bottom and smooth it out. Put the peach puree on top and cover with the remaining cream. Pull through with a fork (marbling). Cover the cream with the second bottom. Cover the cake and chill it overnight. Roast the almonds in a pan until golden brown, remove and let cool. Beat 350 g cream and 1 packet of vanilla sugar until stiff. Approx. Pour 1/3 of the cream into a piping bag with a large star nozzle. Remove the cake from the cake ring with the rest of the cream all aroundcoat. Sprinkle the cake thickly with flaked almonds. Use the piping bag to squirt a Christmas tree made of cream onto the cake and decorate with gold pearls. Chill until serving and dust with powdered sugar if necessary
2.: 14 hours waiting time

1 piece approx.: