| Separate the eggs, whip the whites and three tbsp. cold water until stiff, at the end pouring in 100 g sugar, a sachet vanilla sugar and the salt. Beat in the egg yolks one at a time. Mix the flour, starch and baking powder, sift and carefully fold into the whipped egg mixture with the ground hazelnuts. Grease and flour the base of a cake tin (26 cm). Fill with the sponge dough and smoothen. Bake in the oven (electric oven 175°;C, gas level 2) for about 20 minutes. Let the sponge cool in the tin and slice in half. Drain the peaches and raspberries with a sieve. Purée half of the fruit and mix with the rest of the sugar, the lemon juice and rind, and the mascarpone. Spread this cream on the base and smoothen. Press the remaining peaches and raspberries and several amaretti into the cream and place the second cake half on top. Whip soy whip with cream stiffener. Cover cake with soy whip on all sides. Decorate with amaretti and the chopped hazelnuts. |
