Prosecco peach tart

Ingredients

Directions

1. 1

   Line the bottom of a springform pan (26 cm Ø) with baking paper. Separate the eggs. Beat the egg whites, 3 tbsp. cold water and 1 pinch of salt until stiff, adding 75 g sugar and 1 vanillin sugar. Fold in the egg yolks one by one. Sift flour, starch and baking powder on top and fold in. Fold in the Amarettini. Spread into the mould. Bake in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 25 minutes. Cooling down

2. 2

   Cut the sponge once. Close the cake ring around the lower base. Soak 5 and 7 gelatine sheets separately in cold water. Drain the peaches and collect the juice. Puree peaches with 100 ml peach juice. Squeeze 5 sheets of gelatine, dissolve over low heat. Stir in lemon juice, then stir into the puree. Chill for approx. 25 minutes until it starts to gel

3. 3

   Mix mascarpone, prosecco and 100 g sugar briefly. Squeeze 7 sheets of gelatine, dissolve over low heat. Stir 3 tbsp. cream into the gelatine, then stir into the rest of the cream. Chill for about 8 minutes until it starts to gel. Beat 250 g cream until stiff, fold into the cream. Spread 1/2 cream, puree and the rest of the cream one after the other on the bottom cake layer. Pull through spirally with 1 fork. Place 2nd cake base on top. Chill overnight

4. 4

   Roast the almonds, let them cool down. Whip 350 g cream and 1 vanillin sugar until stiff. Spread the cake with 2/3 cream, sprinkle with almonds. Spray a fir tree with the rest of the cream on the cake and decorate everything