Preparation
Dough
- Grease the base of a springform pan (Ø 26 cm) well and sprinkle with LEIMER Mutschelmehl (do not grease the sides) or line with baking paper.
- Preheat the oven to 180°C top/bottom heat.
- Beat the egg whites with salt until stiff.
- Beat the egg yolks, sugar and vanilla sugar until frothy.
- Mix flour, starch, cocoa and baking powder, sieve and stir in LEIMER Mutschelmehl.
- Add the flour mixture and chopped walnuts to the egg yolk mixture and stir in well.
- Carefully fold in the stiffly beaten egg whites.
- Pour the dough into the springform pan, smooth out and bake in the middle of the oven for 35-40 minutes.
When the cake is well cooled (preferably bake the day before), start with the filling.
Filling
- Place the peaches in a sieve and leave to drain.
- Cut 2 peaches into 12 wedges for the decoration and the rest into 1½ - 2 cm cubes.
- Whip the cream with the cream stiffener until stiff.
- Mix the cream cheese with the sugar and lemon juice and zest until well combined.
- Mix the diced peaches into the cream cheese.
- Add the whipped cream and fold in.
Finishing
- Cut the well-cooled sponge cake horizontally once (makes 2 layers).
- Place the bottom cake layer on a cake plate and place a cake ring around it.
- Pour in the cream cheese, smooth iout, place the second base on top and press down lightly.
- Chill the cake for about an hour, then remove the cake ring.
- Whip the cream with the vanilla sugar and cream stiffener until stiff.
- Pour about ⅓ of the cream into a piping bag with a star tip for the decoration and use the rest of the cream to coat the cake.
- Use the piping bag to pipe small rosettes (approx. 5 mm high) close to the edge of the cake.
- Garnish the bottom edge of the cake (approx. 1 cm high) with the finely chopped pistachios.
- Mix the egg liqueur and instant gelatine well, pour into the center of the cake and leave to set.
- Decorate the cake with peach slices and chocolate Easter eggs.
