Preparation

Working time approx. 1 hourResting time approx. 5 hoursCooking/baking time approx. 15 minutesTotal time approx. 6 hours 15 minutes

For the sponge cake, separate the eggs. Beat the egg whites with the water and salt until stiff. Let the sugar trickle in. Stir in the egg yolks briefly on the lowest setting. Sift the flour and baking powder over it and fold in the lemon flavoring.

Spread on a baking tray lined with baking paper and bake at 150°C for 12-15 minutes. Remove from the oven and turn the base out onto a damp tea towel sprinkled with sugar. Peel off the baking paper and wrap the bottom with the cloth and let it cool. Unroll the base again and brush with the peach jam. Roll up the sponge cake again and cut into 1.5 cm wide slices.

For the filling, puree the peaches. Set a few aside for decoration. Mix 300 g of peach puree with about 1-2 tablespoons of lemon juice and 20-25 g of powdered sugar. Soak 3.5 sheets of gelatin for 5 minutes and dissolve. Stir into the peach puree. Pour the puree into a snow bowl lined with cling film with a diameter of approx. 18 cm and place in the freezer.

Mix the buttermilk with the remaining juice of the lemon, grated lemon zest and 50 g sugar. Soak 5 sheets of gelatin, dissolve and stir into the buttermilk mixture. Let them gel in the fridge. This may take a moment. Meanwhile, whip the cream with 15 g sugar until stiff and fold into the gelling buttermilk cream.

Place a cake ring on a cake plate with a diameter of approx. 21 cm. Carefully cover the base with sponge roll slices and then place them all around the cake ring. The peach jelly, once set, is turned out onto the sponge cake base. Remove the cling film. Now pour the buttermilk cream over it and let it set in the fridge for about 5 hours or overnight.

Remove the cake ring and decorate as desired.