How to make Peach Maiden Cake step by step

Step 1 - Preliminary preparations

• Preheat the oven to 170 degrees (fan-forced mode) or 180 degrees (top/bottom heat mode).
• Line the bottom of the baking pan with parchment paper, and leave the sides empty and dry.

Step 2 - preparing the poppy seed sponge cake

• Whisk the egg whites with sugar for a few minutes until they turn white and are thick.
  2 egg whites, 75 g sugar
  
• Add the egg yolks and mix on low speed with a mixer or stir with a spoon.
  2 egg yolks
  
• Add the ground almonds and briefly mix on low speed.
  50 g almonds
  
• Add the poppy seeds and coconut flakes and then gently mix with a spoon.
  75 g poppy seeds, 50 g desiccated coconut
  
• Transfer the sponge mixture to the pan and spread it in an even layer.
  
• Bake in the hot oven for about 10-12 minutes - until a dry skewer comes out clean.
• After baking, let the sponge cake cool down.
• You can additionally lightly moisten the sponge cake with peach syrup or slightly sweetened water.
  

Step 3 - prepare the cream with peaches

• Break the white chocolate and melt it - I melt it in a water bath - then cool it down.
  200 g white chocolate
  
• Dice the peaches into small cubes.
  approx 400 g peaches
• Transfer the mascarpone cheese to a large bowl, add the cooled chocolate, and mix together until combined.
  500 g mascarpone
  
• Slowly pour in the cold heavy cream and mix everything on high speed for several minutes - until you get a thick cream.
  500 ml heavy cream
  
• Now taste the cream and if you prefer sweeter flavors, add powdered sugar in portions, mixing briefly.
  powdered sugar
• Cover the gelatin with a small amount of cold water and set aside for a few minutes to swell.
  2 teaspoons gelatin
  
• Briefly heat the swollen gelatin (I heat it for about 10-20 seconds in the microwave), add 1-2 tablespoons of cream to it and mix thoroughly.
  
• Pour the gelatin into the rest of the cream and immediately blend on high speed.
• Add the sliced peaches to the cream and mix.
  
• Transfer the cream onto the sponge cake and put the cake in the fridge.
  

Step 4 - preparing the top

• Dissolve the jellies in hot water and mix thoroughly.
  2 packages peach jelly, 1 liter boiling water
• Set aside the jelly to cool completely and thicken slightly.
• Once the jelly starts to thicken, pour it over the top of the cake and put the whole thing in the fridge for about 4 hours, so that the jelly sets completely.