Ingredients for about 12 pieces:
For the sponge cake:
5 eggs (M)
125 g sugar
1 packet vanilla sugar
3 tablespoons hot water
180 g flour
1 tsp. baking powder
For the filling:
10 sheets white gelatine
500 g low-fat quark
grated peel and juice of 2 organic lemons
100 g powdered sugar
2 packets of vanilla sugar
375 ml whipped cream
200 g peach halves (from the can)
100 g blueberries
100 g raspberries
100 g mirabelle plum jam
For garnish:
approx. 16 orange cookies
1 tablespoon mirabelle jam
some blueberries and raspberries
4-5 meringue dots (ready-made product)
Furthermore you will need:
A springform pan (ø 24 cm)
Preparation:
1. Separate the eggs. Beat the egg whites until stiff, adding half of the sugar. Let it trickle. Beat the egg yolks with the remaining sugar, vanilla sugar and hot water until thick and fluffy. Pour the beaten egg whites on top. Mix flour with baking powder and sift over the top. Fold everything in loosely.
2. Line the bottom of the springform pan with baking paper. Pour in the batter and bake in the preheated oven at 180 degrees (gas: level 2-3, convection oven: 160 degrees) for approx. 25 minutes. Let the base cool and carefully remove from the pan.
3. Soak gelatine in cold water for 5 minutes. Mix curd cheese with lemon zest,
and lemon juice, powdered sugar and vanilla sugar. Lightly squeeze gelatine and dissolve over medium heat. Add 2 - 3 tablespoons quark mixture and stir. Then stir quickly into the remaining quark mixture. Chill briefly until the mixture begins to gel slightly.
4. Drain the peaches and cut them into wedges. Cut the cake base once horizontally. Spread the lower cake layer with mirabelle jam and place on a plate. Place a cake ring around it. Place peach slices all around the edge. Pour a good two-thirds of the cream on top spread blueberries and raspberries in between. Top Place the top cake layer on top and spread with the remaining lemon cream. Refrigerate cake for approx. 4 hours in the refrigerator.
5. Loosen the cake ring with a knife and carefully remove the ring. Stick the
orange cookies with the jam to the edge. Garnish the cake with some Blueberries and raspberries and garnish with the base dots. Crumble a meringue dab and sprinkle on top of the cake.
Preparation time approx. 1 hour (plus waiting time)
Nutritional values per piece approx.:
Calories: 336
Joule: 1409
Protein: 11,9 g
Fat: 12,3 g
Carbohydrates: 44.0 g
(FoodCentrale by ddp images)
