For the sponge cake base
2 tablespoons sugar
2 tablespoons flour
For the filling
4 egg yolks
4 egg whites
4 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons gelatine powder
1 can peaches, in syrup
1 cup (250ml) cream, double
4 tablespoons sugar
For the frosting
3 egg whites
1 cup (200g) sugar
cherries in syrup, to decorate
Sponge cake base:
Beat eggs and sugar until creamy.
Fold in sifted flour.
Pour batter onto a greased and lined 24cm round tin.
Bake in a cool oven for about 10 minutes or until well cooked.
Remove from oven and tin.
Remove baking paper and set aside to cool completely.
Once cool, place in the tin again.
Reserve two halves of the peaches to decorate.
Place the rest of them inside a blender and process them with their syrup.
Soak gelatine powder with 1/2 cup of water and set aside for 10 minutes.
Beat egg yolks and 4 tablespoons of sugar inside a mixing bowl until light and fluffy.
Fold in cornstarch, soaked gelatine and processed peaches.
Place the mixture in a saucepan and cook over a low heat, stirring continuously.
Bring to the boil.
Remove from heat and allow to cool.
Whip cream until stiff and fold into the cold mixture.
Beat egg whites with 1 tablespoon of sugar until stiff.
Then sprinkle the rest of the sugar and keep beating for some more minutes.
Fold mixture into egg whites gently, using a spatula.
Spoon mixture onto the sponge cake base.
Level the surface with a spatula and refrigerate until set.
Place egg whites and sugar in a saucepan and mix well, using a wooden spoon.
Cook over a medium heat, beating with electric mixer until mixture grows and thickens.
Remove from heat and keep beating for some more minutes until stiff peaks form.
Fill a piping bag with the frosting and decorate all the surface of the dessert, piping rosettes over it.
Finally, top with peach segments and cherries.
Refrigerate again for about 3-4 hours until set.
This is a cool and delicious dessert with a delicate texture and taste.