Peach Melba Cake

Name: Peach Melba Cake
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Ingredients: 2 piece Eggs; 1 tbsp Vanilla sugar; 80 g Sugar; 1 pinch Salt; 40 ml Oil; 80 ml Buttermilk; 80 g Flour; 1.5 tsp Baking powder; 4 Blatt Gelatin; 100 g Raspberries (frozen or fresh); 150 g Whole milk yogurt; 50 g Powdered sugar; 1 tbsp Vanilla sugar; 250 g Low-fat curd cheese; 200 g Whipped cream; 1 Pck Cream stiffener; 320 g Raspberries (fresh or frozen); 50 g Sugar; 3 Blatt Gelatin; 4 Blatt Gelatin; 100 g Canned peaches; Lemon juice; 150 g Whole milk yogurt; 50 g Powdered sugar; 1 tbsp Vanilla sugar; 250 g Low-fat curd cheese; 200 g Whipped cream; 1 Pck Cream stiffener; 380 g Canned peaches; 4 Blatt Gelatin

Cake

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Cook Time

3 h

Difficulty

Medium

Prep Time

60 Min

This Thermomix® recipe for Peach Melba Cake is ready in 3 h. Step-by-step guide with precise Thermomix® settings on MixBuch.

Preparation (27 steps)

Prepare base

Line the springform pan base with baking paper. Preheat oven to 170°C top/bottom heat.

Beat eggs

Thermomix® Setting

3 min/Speed 4

Put 2 eggs, 1 tbsp vanilla sugar, 80 g sugar and 1 pinch of salt in the mixing bowl and beat for 3 min./speed 4 until a thick, creamy, almost white mass has formed.

3 min

Add liquid ingredients

Thermomix® Setting

10 sec/Speed 3

Add 40 ml oil and 80 ml buttermilk to the mixing bowl and stir in for 10 sec./speed 3.

10 sec

Mix and fold in dry ingredients

Mix 80 g flour and 1.5 tsp baking powder, sift over the foam and carefully fold in with a spatula.

Bake dough

Pour the dough into the prepared springform pan and bake at 170°C in the preheated oven for about 20 minutes. Stick test!

Let base cool

Let the base cool briefly, then remove from the mold, turn out onto a cake rack, peel off the baking paper. Allow the base to cool completely.

Tighten cake ring

Place the cake base on a plate and tighten a cake ring around it.

Prepare raspberry mousse

Soak 4 sheets of gelatin in plenty of cold water.

Puree raspberries

Thermomix® Setting

10 sec/Speed 8

Put 100 g raspberries (frozen or fresh) in the mixing bowl and puree for 10 sec./speed 8. Thaw frozen fruits beforehand.

10 sec

Prepare yogurt mixture

Thermomix® Setting

20 sec/Speed 3

Put 150 g whole milk yogurt, raspberry puree, 50 g powdered sugar and 1 tbsp vanilla sugar in the mixing bowl and stir for 20 sec./speed 3.

20 sec

Dissolve and stir in gelatin

Squeeze gelatin lightly. Dissolve in a saucepan over low heat. Stir in with 4 tbsp yogurt cream, heat everything together slightly if necessary. Then stir in with the remaining cream.

Whisk low-fat curd cheese and cream

Thermomix® Setting

2 min/Speed 3.5

Put 250 g low-fat curd cheese and 200 g whipped cream together with 1 pack cream stiffener in the mixing bowl and whisk with the butterfly for 2 min./speed 3.5 and fold into the yogurt cream.

2 min

Pour raspberry mousse onto the base

Pour onto the prepared base, smooth out and refrigerate for about 2 hours.

Prepare raspberry fruit layer

Soak 3 sheets of gelatin in plenty of cold water.

Puree raspberries

Thermomix® Setting

10 sec/Speed 8

Put 320 g raspberries (fresh or frozen) in the mixing bowl and puree for 10 sec./speed 8. Thaw frozen fruits beforehand, and stir in with 50 g sugar.

10 sec

Dissolve and stir in gelatin

Squeeze gelatin lightly. Dissolve in a saucepan over low heat. Stir in with 4 tbsp raspberry puree, heat everything together slightly if necessary. Then mix with the remaining puree.

Pour raspberry fruit layer on top

Pour onto the solidified raspberry mousse layer.

Refrigerate

Refrigerate until the layer has set (approx. 1 hour).

Prepare peach mousse

Soak 4 sheets of gelatin in plenty of cold water.

Puree peaches

Thermomix® Setting

10 sec/Speed 8

Put 100 g canned peaches in the mixing bowl and puree for 10 sec./speed 8.

10 sec

Prepare yogurt mixture

Thermomix® Setting

20 sec/Speed 3

Put 150 g whole milk yogurt, peach puree, a little lemon juice, 50 g powdered sugar and 1 tbsp vanilla sugar in the mixing bowl and stir for 20 sec./speed 3.

20 sec

Dissolve and stir in gelatin

Squeeze gelatin lightly. Dissolve in a saucepan over low heat. Stir in with 4 tbsp of the yogurt cream, heat everything together slightly if necessary. Then mix with the remaining cream.

Whisk low-fat curd cheese and cream

Thermomix® Setting

2 min/Speed 3.5

Put 250 g low-fat curd cheese and 200 g whipped cream together with 1 pack cream stiffener in the mixing bowl and whisk with the butterfly for 2 min./speed 3.5 and fold into the yogurt cream.

2 min

Pour peach mousse on top

Pour onto the set raspberry layer, smooth out and refrigerate for at least 1 hour until the layer has set.

Prepare peach mirror

Thermomix® Setting

10 sec/Speed 8

Put 380 g canned peaches in the mixing bowl and puree for 10 sec./speed 8.

10 sec

Pour peach mirror on top

Soak 4 sheets of gelatin in plenty of cold water, squeeze out and heat and dissolve in a saucepan with a little lemon juice. Stir into the peach puree and pour over the cake. Refrigerate.

Decorate

Thermomix® Setting

1 min/Speed 3.5

Put 100 g whipped cream with 1/2 pack cream stiffener in the mixing bowl and whisk with the butterfly for 1 min./speed 3.5 and decorate the cake with it.

1 min