Peach Iced Tea Cake

Shortcrust pastry: Knead all the ingredients together and put the dough in the refrigerator for about one hour. Now roll out the dough thinly. Bake in a cake springform pan (diameter 28 cm) at 175 °C for about 40 to 50 minutes (depending on the type of oven).

Sponge dough: Beat the eggs with the sugar until creamy, then gradually add all the remaining ingredients. Form the dough into a 28 cm cake springform pan and bake at 175 °C for approx. 15 min.

Cool both bases well.

Filling: set aside one peach unpeeled for the decoration. Briefly pour boiling hot water over the remaining peaches and steep for 3-5 min. Then carefully remove the skin, pit and cut into pieces. Soak six sheets of gelatin in water and squeeze. Heat the juice of one lemon together with the iced tea and let the gelatine melt in it. Stir the liquid together with the curd cheese, mascarpone and sugar. Finally, fold in the whipped cream. Set aside about 5-6 tablespoons of whipped cream for the decoration.

Assembling the cake: spread the jam on the short pastry base and place the sponge cake base on top. Now place a springform rim around the bases, spread the peach pieces evenly on the sponge in a fan shape and mold the filling over it. Cool for 3-4 hours, garnish with dabs of cream, peach pieces (unpeeled) and lemon balm each to taste before serving.

Tip: Feel free to use better chocolate – the more delicious tastes

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