Fruity Curd Whipped Cream Cake

Rating: 3.00 / 5.00 (3 Votes)

Total time: 45 min

Servings: 1.0 (servings)



A cake recipe for all foodies:

Separate eggs. Whip egg whites and 2 tablespoons cold water until stiff. Add sugar and vannilin sugar. Stir in egg yolks. Combine flour, cornstarch and baking powder and fold in.

Spread into a cake springform pan (D 26 cm) greased on the bottom. Bake in a heated oven (electric oven 175 °C / gas mark 2) for about 25 minutes. Cool.

Drain peaches and cut into 3 halves. Cut the base in half. Place springform pan rim around the bottom and pin in place.

Whip cream powder and 1/2 l water until creamy. Fold in curd cheese in four portions. Whip the cream until stiff and fold in. Spread a quarter of the cream on the base. Spread peach pieces evenly on top. Pour remaining cream on top. Cover with the 2nd layer. Refrigerate for at least 2 hours.

Core melon, remove peel and cut into thin slices. Cut remaining peaches into wedges. Carefully loosen springform pan rim. Decorate cake with powdered sugar and fruit before serving.

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