Raspberry Peach Cake

For the batter, beat the eggs, water, almond extract, sugar and salt until frothy. Sift the flour and mix with the cornstarch and baking powder. Fold the flour mixture and ground almonds into the egg mixture. Line the bottom of a springform pan with parchment paper. Pour the batter into the pan and smooth. Bake for 35-40 minutes at 180°C (approximately 350°F).

Remove from the oven and let cool briefly. Carefully remove from the pan and cool completely on a wire rack. Remove the parchment paper.

For the filling, soak the gelatin in cold water. Rinse the raspberries and set a few aside for the garnish. Puree about 250 grams (approximately 9 ounces) of raspberries. Mix the sour cream, sugar, vanilla sugar and peach liqueur. Pour the raspberry puree through a sieve into the sour cream mixture and stir. Heat the lime juice and use to dissolve the gelatin. Quickly stir the gelatin into the sour cream mixture. Chill until the mixture begins to gel.

Rinse the peaches, blanch in boiling water for about 1 minute, rinse in cold water and peel. Halve the peaches and remove the pits. Cut the peaches into slices. Whip the cream until stiff and stir into the sour cream mixture.

Cut the cake horizontally into three equal floors. Place the bottom cake floor on a plate and surround with a cake ring. Spread 1/4 of the raspberry cream on the cake and cover with half of the peach slices. Spread half of the remaining raspberries on top and cover with another 1/4 of the cream. Place the middle cake floor gently on top of the cream. Spread 1/4 of the raspberry cream on top, cover with peach slices and the remaining raspberries and spread the remaining 1/4 of the cream on top. Gently press the final cake floor on top of the cream. Chill for 2-3 hours.