- 100 g Küchenmeister Wheat Flour T405
- 20 g Küchenmeister Cornstarch
- 4 eggs
- 100 g sugar
- 1 can peaches (drained. 480 g)
- 3 tbsp. lime juice
- 1/2 vanilla pod
- 1 pck. cream stabilizer
- 6 sheets white gelatin
- 500 g low fat quark
- 100 g egg liqueur
- 100 g sugar
- 550 ml heavy cream
- 2 tbsp. powdered sugar
For the Sponge:
Preheat the oven (convection 160°C / electric 175°C). Line the bottom of a springform pan with parchment paper.
Separate the eggs. Using an electric mixer beat the egg whites with a pinch of salt until stiff. Gradually add in the sugar, and continue beating. Using a whisk carefully mix in the egg yolks. In a separate bowl mix together the flour and cornstarch, before carefully folding them into the egg mixture. Pour the sponge batter into the pan and spread evenly. Bake on the second lowest shelf for ca. 25 minutes. Remove the cake from the oven and allow to cool on a wire rack.
Carefully remove the pan sides from the sponge. Using a serrated knife cut the sponge horizontally in half. Wrap the top in cling film and refrigerate. Place the sponge base back onto the spring form pan. Wash the springform sides and place around the cake base again.
For the egg liqueur-cream-filling:
Allow the peaches to drain. Place 200 g of the peaches with the lime juice in a mixing glass. Slice the vanilla pod lengthwise in half before scratching out the seeds. Place the seeds and the cream stabilizer in the mixing glass, and using an immersion blender purée until very smooth. Cut the rest of the peaches into small pieces and stir into the puréed mixture.
Soak the gelatin in cold water. In a bowl mix together the quark and sugar. Whip 500 ml of the cream until stiff. Place 50ml of cream and the egg liqueur into a pot and warm it up briefly, before removing the pot from the stove. Squeeze out the water from the gelatin, and dissolve it in the warm cream. Gradually add in 3 tablespoons of quark to the gelatin-cream-mixture, before stirring the gelatin mixture into the quark. Now in two portions carefully fold the whipped cream into the quark mixture.
Spread 1/3 of the quark-cream onto the sponge base and spread evenly. Now carefully spread ½ of the peach mixture onto the cream. Layer another 1/3 of the quark mixture and the last ½ of the fruit mixture, before using the final 1/3 of the quark cream to spread evenly on top. Remove the sponge top from the fridge, and using a serrated knife cut the sponge into 12 equal pieces (first in half, then diagonally in quarters, etc.) Carefully place the cake pieces onto the cake. Cover the cake and refrigerate for at least 6 hours.
Carefully remove the cake ring. Sprinkle with powdered sugar.