Ricotta Cake with Peaches
Preheat the oven to 180°C (approximately 350°F).
For the cake base: Separate the eggs. Whisk the egg yolks with sugar and vanilla sugar until fluffy. Beat the egg whites with the salt until stiff and fold into the egg yolk mixture. Sift the flour over the egg mixture and fold in carefully. Line the bottom of the springform pan with baking paper, fill with the cake batter and bake in the preheated oven for about 25 minutes. Cool briefly and then release the cake from the pan and leave to cool completely on a wire rack.
For the topping: Rinse, trim, and puree the strawberries. Whip the heavy cream and whipped cream stabilizer. Combine the ricotta and the sugar, stir until smooth and then fold into the whipped cream. Spread a third of the strawberry puree onto the cake base. Wash the peaches, cut in half, remove pits and cut into wedges. Mix half of the whipped cream mixture with the remaining strawberry puree and spread over the cake, top with half of the peach slices and then sprinkle with coarsely crumbled biscuits. Then spread the remaining whipped cream mixture over the top and smooth. Top the cake with the remaining peach slices and drizzle with the strawberry jelly. Chill until ready to serve. To serve, slice the cake into pieces.