Peach Fantasy Cake
Ingredients
Instructions
Mix the egg whites with sugar until they are thick, white, and glossy.
Sift both flours through a sieve.
Add the egg yolks to the mixed egg whites and gently mix on low speed - or with a spoon.
Pour in the flour and gently mix - just until combined.
Line the baking pan with parchment paper.
Pour in the batter, level the surface.
Bake at 170 degrees Celsius (fan mode) for approximately 30 minutes - until a dry skewer comes out clean.
After baking, cool the sponge cake, then cut it into two layers.
Place the bottom layer back into the pan and if you like moist cakes, soak it (I soak it with lightly sweetened water with a touch of lemon juice).
Break the chocolate into pieces and melt it in a bain-marie - pour some water into a pot and heat it. Place a bowl with chocolate on top of the pot and stir until it melts.
Set the chocolate aside to cool slightly.
Mix the mascarpone cheese with Nutella.
Add the chocolate and mix everything again.
Spread the cream over the sponge cake in the pan and cover with the second cake layer.
Lightly soak this layer too if you like moist cakes.
Dissolve the jelly in hot water and set aside to cool.
To the cold (but still liquid jelly), add the peach jam (I additionally blended the whole mixture to make the jelly smoother).
Whip the cold whipping cream until it is thick.
Pour in the jelly with jam and gently mix.
Transfer the peach mousse onto the sponge cake and spread it in an even layer.
Place the cake in the refrigerator for several hours.
Before serving, decorate as desired - I recommend small meringues, peach slices, or sprinkles.
You can make other flavor versions of this cake by using different jam flavors :)
