Peach Melba Cake for Easter

Ingredients

• 5 eggs
• 150 g sugar
• 80 g ground almonds (peeled)
• 50 g flour
• 20 g starch
• 1 tsp Baking powder
• 500 g peaches (canned)
• 250 g raspberries
• 2 tbsp vanilla sugar
• 5 sheets of white gelatin
• 550 g quark
• 30 g sugar
• 380 ml whipping cream
• 50 g milk chocolate couverture
• 70 g chopped pistachios
• Easter egg sugar

Instructions

1. 1.

   Preheat the oven to 180°C (350°F) with top and bottom heat and line a springform pan with parchment paper. Separate the eggs; beat the whites until stiff peaks form. Whisk the yolks with the sugar until creamy. Fold the meringue into the yolk mixture. Mix the almonds with flour, starch, and baking powder. Sprinkle over the meringue and fold gently to combine. Pour the batter into the pan, smooth the top, and bake for about 25 minutes until golden brown. Let cool slightly, remove from the pan, and set on a cooling rack.

2. 2.

   Drain the peaches and reserve the juice. Rinse the raspberries, pat dry, and blend with 2 tbsp peach juice and vanilla sugar.

3. 3.

   Soak the gelatin in cold water. Slice two peach halves into wedges for decoration and set aside. Puree about half of the remaining peaches; dice the rest. Mix the quark with sugar and the pureed peaches. Warm the gelatin in a saucepan until it melts. Stir 2–3 tbsp of the quark cream into the gelatin, then quickly fold the gelatin into the quark mixture. Beat the cream stiffly and fold half of it with the peach pieces into the quark cream; keep the remaining cream chilled.

4. 4.

   Cut the cake base horizontally and place the lower layer in the springform rim. Spread the raspberry puree over the base, leaving about 2 cm to the edge. Spoon the quark cream on top and smooth gently. Place the upper cake layer on top and press lightly. Chill for at least 1 hour.

5. 5.

   Meanwhile melt the chocolate couverture in a double boiler, let cool slightly, pour into a disposable squeeze bottle, and cut a small hole. Spray chocolate spirals onto parchment paper and allow to dry.

6. 6.

   Remove the cake from the refrigerator, lift it out of the springform, and coat with the remaining cream. Arrange peach wedges on top, press pistachios around the edge, and garnish with chocolate rings and Easter eggs.