A German favourite cake, with rich and creamy texture, refreshing taste and unbelievable lightness.
INGREDIENTS
For the biscuit base
4 organic eggs
2 dl sugar
1 dl wheat flour (60 g)
1 dl Potato Starch (80 g)
1 tsp baking powder
butter and flour for the mold
For the Filling:
2 1/2 dl milk
3% 2 dl sugar
4 egg yolks
500 Kesella or Greek Yoghurt 2% or 4% or Quark
9 gelatin sheets
3 dl whipping cream
1 tsp salt grated zest from 2 lemons
1 can of canned peaches (approx. 430 gr)
Icing sugar for garnish
Bake the biscuit base:
Set the oven to 175°C.
Grease and flour a mold with a removable edge, approx. 24 cm in diameter. Beat the eggs and sugar until fluffy in a bowl with an electric beater for about 3 minutes.
Mix wheat flour, potato flour and baking powder in another bowl.
Sift the flour mixture into the egg mixture.
Mix gently with a spatula to a smooth batter.
Pour the batter into the mold. Bake in the lower part of the oven for about 30 minutes. Check with a test stick that the cake is completely dry. Allow to cool completely. Divide the base into two equally thick parts
Prepare the filling:
Soak the gelatine leaves in cold water
Drain the peaches well
Cut them into thin wedges
Mix 2 dl milk, sugar, salt, lemon peel and egg yolks in a thick-bottomed saucepan
Heat while whisking until it thickens a little and remove from heat
Stir in Kesella, mix well.
Squeeze out the gelatin and melt it in 1/2 dl of hot milk.
Stir the gelatin into the filling
Whip the cream hard and mix into the filling
Assemble the cake:
Place one cake bottom in the mold.
Pour half of the cream filling on top of the cake bottom, sprinkle with the peaches and pour in the rest of the filling.
Finish by placing the second bottom.
Leave to harden in the fridge overnight. Loosen the cake before serving and sprinkle with powdered sugar.
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