Ingredients
a springform (Ø 26 cm or 10 inches)
some grease
parchment paper
Spongecake:
2 eggs
50 g sugar
1 package vanilla sugar or some vanilla aroma
75 g wheat flour
1 leveled teaspoon baking powder
To soak (optional):
4 tablespoons peach liquor
Creme filling:
1 can peaches or 480 g ripe fresh peaches, skin peeled (I used a mixture of 430 g peaches and 70 g of mango)
for non-vegetarians: Mix 1 package of gelatine in 2 tablespoons of water, let sit for 10 min, briefly heat in a stove-top pot until it becomes clear, then whisk into the peach puree
for vegetarians: arrowroot starch, agar or pectin (I used arrowroot starch, see comment below)
400 g cold whipping cream
zest of one lemon
100 ml dry champagne
500 g Quark or Greek Yoghurt (Fage or Chobani brand)
2 x 30 g confectioner's sugar
1. Preparation: Grease bottom of springform, line bottom with parchment paper. Preheat oven to 180°C (350F).
2. Spongecake: Mix eggs in a medium bowl with an electric hand mixer for 1 min on highest setting until foamy. While beating the eggs mix in sugar and vanilla sugar or vanilla aroma. Keep beating the eggs for an additional 2 min. In a separate bowl mix flour and baking powder, then add to eggs and mix briefly on on lowest setting. Add batter to springform, level it, then bake for about 15 min in preheated oven. When spongecake has been baked, remove the springform edge, put cake upside down on a second piece of parchment paper, and let spongecake cool.
3. Remove parchment papers from spongecake, and put cake on a plate. Take the cleaned ring of the springform and put around spongecake. Optional: Soak bottom of spongecake with peach liquor.
4. Filling:
Canned peaches: Drain canned peaches well, set aside one peach half.
Fresh peaches: Peel peaches, set aside one peach half.
With an immersion blender or a regular blender puree peaches. Mix in gelatine or vegetarian starch for about 1 min.
Beat whipping cream with 30 g of confectioner's sugar until stiff.
Add yoghurt, 30 g of confectioner's sugar and lemon zest into a bowl, mix, then add champagne and gently whisk for about 1/2 min (don't over-mix or yoghurt becomes too liquid). Carefully fold in whipped cream.
Take half of the cream and spread on bottom of spongecake, spread peach puree on top of cream, and spread the remaining half of cream on top of the cake. Using a fork carefully fold the three layers until a marble pattern is visible. Cool cake for at least three hours before serving.
5. Decoration: Cut the remaining peach half into small strips and decorate cake top.
Comments:
I made several changes to the original recipe, which I am describing in my comments:
1. The original recipe uses 1 package of Dr. Oetker Tortencreme Kaese-Sahne, which contains mainly sugar and starch to thicken the yoghurt mixture. Instead, I added 30 g of confectioner's sugar, which in the United States contains both sugar and starch, to both the yoghurt mixture and the whipping cream, and I used about 100 ml of champagne instead of 200 ml which was used in the original recipe. An easy method to thicken this cream is by using gelatin: Mix 1 package of gelatin with 2 tablespoons of water, let sit for 10 min, carefully heat up in a stove-top pot until gelatin has dissolved. Now stir two tablespoons of the yoghurt mixture into the gelatin, then whisk the dissolved gelatin into the yoghurt mixture.
2. Although the confectioner's sugar stiffened the yoghurt-creme nicely, the peaches turned this cake into one big runny mess. The original recipe uses 1 package of gelatin fix by Dr. Oetker to bind the fruit puree. The gelatin fix does not have to be dissolved and heated, but can be directly added to the fruit. Instead of the gelatin I used two teaspoons of arrowroot starch, which I dissolved in about 2 tablespoons of the champagne before adding it to the peach puree. It said on the package of the starch to use 1-2 teaspoons per cup, and while it did thicken the peach puree, the peach puree was still not thick enough, and made this cake quite runny. I might try again by heating up the peach puree next time, or by using pectin instead.
1. Preparation: Grease bottom of springform, line bottom with parchment paper. Preheat oven to 180°C (350F).
2. Spongecake: Mix eggs in a medium bowl with an electric hand mixer for 1 min on highest setting until foamy. While beating the eggs mix in sugar and vanilla sugar or vanilla aroma. Keep beating the eggs for an additional 2 min. In a separate bowl mix flour and baking powder, then add to eggs and mix briefly on on lowest setting. Add batter to springform, level it, then bake for about 15 min in preheated oven. When spongecake has been baked, remove the springform edge, put cake upside down on a second piece of parchment paper, and let spongecake cool.
3. Remove parchment papers from spongecake, and put cake on a plate. Take the cleaned ring of the springform and put around spongecake. Optional: Soak bottom of spongecake with peach liquor.
4. Filling:
Canned peaches: Drain canned peaches well, set aside one peach half.
Fresh peaches: Peel peaches, set aside one peach half.
With an immersion blender or a regular blender puree peaches. Mix in gelatine or vegetarian starch for about 1 min.
Beat whipping cream with 30 g of confectioner's sugar until stiff.
Add yoghurt, 30 g of confectioner's sugar and lemon zest into a bowl, mix, then add champagne and gently whisk for about 1/2 min (don't over-mix or yoghurt becomes too liquid). Carefully fold in whipped cream.
Take half of the cream and spread on bottom of spongecake, spread peach puree on top of cream, and spread the remaining half of cream on top of the cake. Using a fork carefully fold the three layers until a marble pattern is visible. Cool cake for at least three hours before serving.
5. Decoration: Cut the remaining peach half into small strips and decorate cake top.
Comments:
I made several changes to the original recipe, which I am describing in my comments:
1. The original recipe uses 1 package of Dr. Oetker Tortencreme Kaese-Sahne, which contains mainly sugar and starch to thicken the yoghurt mixture. Instead, I added 30 g of confectioner's sugar, which in the United States contains both sugar and starch, to both the yoghurt mixture and the whipping cream, and I used about 100 ml of champagne instead of 200 ml which was used in the original recipe. An easy method to thicken this cream is by using gelatin: Mix 1 package of gelatin with 2 tablespoons of water, let sit for 10 min, carefully heat up in a stove-top pot until gelatin has dissolved. Now stir two tablespoons of the yoghurt mixture into the gelatin, then whisk the dissolved gelatin into the yoghurt mixture.
2. Although the confectioner's sugar stiffened the yoghurt-creme nicely, the peaches turned this cake into one big runny mess. The original recipe uses 1 package of gelatin fix by Dr. Oetker to bind the fruit puree. The gelatin fix does not have to be dissolved and heated, but can be directly added to the fruit. Instead of the gelatin I used two teaspoons of arrowroot starch, which I dissolved in about 2 tablespoons of the champagne before adding it to the peach puree. It said on the package of the starch to use 1-2 teaspoons per cup, and while it did thicken the peach puree, the peach puree was still not thick enough, and made this cake quite runny. I might try again by heating up the peach puree next time, or by using pectin instead.
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