Trifle with Peaches and Raspberries

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Trifle with Peaches and Raspberries
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Difficulty:
moderate
Difficulty
Preparation:
3 h. 30 min.
Preparation

Ingredients

for
6
Ingredients
60 grams sugar
50 grams Pastry flour
2 eggs
1 pinch salt
1 jar Raspberry jam
sugar (for garnish)
1 can Peaches
400 grams Whipped cream
2 packets Vanilla sugar
150 grams Raspberries (for garnish)
2 tablespoons sliced almonds
How healthy are the main ingredients?
PeachWhipped creamRaspberrysugaralmondegg

Preparation steps

1.

Separate eggs and beat egg whites and salt until stiff.

2.

With mixer, beat egg yolks, 40 g sugar and 2 tablespoons hot water until creamy and mix in flour and half of egg whites and fold in remaining egg whites.

3.

Line a baking sheet halfway with parchment paper and spread cake batter over baking sheet and bake in preheated oven at 200°C (approximately 400°F) for about 10 minutes. Remove from oven and immediately invert cake on a kitchen towel sprinkled with sugar. Sprinkle parchment paper with a little water and remove carefully. Cut cake in half lengthwise. Stack both cake pieces on towel and tightly roll into a cylinder in kitchen towel and set aside to cool.

4.

In a small saucepan, heat raspberry jam.

5.

Open kitchen towel and carefully pull apart rolled cake pieces. Spread raspberry jam over cake layers and place each on a piece of parchment paper about the size of cake. Tightly roll each cake into a cylinder with parchment paper and cover and refrigerate for about 2 hours. 

6.

Drain peaches and cut into slices.

7.

Whip cream and vanilla sugar until stiff.

8.

Cut cake roll into thick slices about 1.5 cm (approximately ½ inch).

9.

Line a trifle dish with cake rolls and spread whipped cream over cake. Place a layer of peach slices over whipped cream and place another layer of cake rolls over peaches. Spread another layer of whipped cream over cake rolls and garnish with raspberries and almonds.