Peach Melba Cake




Rating: 3.16 / 5.00 (37 Votes)


Total time: 1 hour

For the cake:







For the cream:







For the decoration:



Instructions:

For the peach melba cake, separate the eggs. Beat the egg whites until stiff. Beat yolks, powdered sugar with water until creamy. Sift flour with baking powder and mix well.

Carefully fold in the snow and pour the mixture into a greased springform pan. Bake in the oven at 180 °C top/bottom heat for about 45 minutes.

Remove the cake from the oven, let it cool down and take it out of the springform pan.

For the cream, whip the whipped cream with the powdered sugar until stiff. Stir in vanilla yogurt and gelatine until well blended. Drain peaches and cut into small cubes.

Mix in well drained peach cubes, cut the base 1x. Place a springform ring around the cake and spread the cream on the base.

Place the lid on top and refrigerate for approx. 4 hours. Whip the cream until stiff, spread on the peach melba cake and decorate as desired.

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