Bellini Cake

For the Bellini cake, preheat the oven to 160 °C (top and bottom heat). Coat the springform pan with Kronenöl Spezial with fine butter flavor and dust with flour. Sift together flour, cornstarch, cocoa and baking powder. Beat eggs, powdered sugar, salt, vanilla sugar and grated lemon until foamy (min. 10 min.). Slowly pour in Kronenöl Spezial with fine butter flavor and continue beating for 1 minute. Fold in flour mixture. Pour mixture into cake pan and bake in oven on middle rack for approx. 20 min. Remove from oven and let cool.For the peach cream, whip whipped cream and chill. Soak gelatin in cold water. Wash peaches, cut in half, remove pit and chop coarsely. Mix peaches, powdered sugar, sparkling wine and lemon juice and puree finely with a hand blender. Squeeze gelatine well and dissolve warmly with 3 tablespoons of the peach mixture. Pour into the remaining mixture, fold in the whipped cream and pour onto the cooled cake base.For the buttermilk cream, whip the whipped cream and chill. Soak gelatin in cold water. Stir buttermilk, powdered sugar and lemon juice until smooth. Squeeze gelatine well and dissolve with 3 tablespoons of the buttermilk mixture at lukewarm temperature (do not boil!). Pour into the remaining mixture and fold in the whipped cream. Pour the mixture into a piping bag and dip 3 cm into the peach mixture. Using circular twisting motions, pipe the buttermilk mixture into the peach mixture. The

Preparation Tip:

Treat yourself to a Bellini to go with your Bellini cake.

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