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Ingredients
Rührteig
- 40 g Mandeln, geschält
- 2 TL Backpulver
- 300 g Weizenmehl, glatt, Type 480
- 5 Eier (Größe M)
- 230 g Zucker
- 1 Prise Salz
- ½ TL natürlicher Vanilleextrakt
- 230 g Buttermilch
- 1 Bio-Zitrone, Schale abgerieben
- 230 g Rapsöl (neutral)
Zitronige Topfen-Stracciatellafüllung
- 450 g Schlagobers, 30-40% Fett, kühlschrankkalt
- 1 Päckchen Sahnesteif
- 2 - 3 Bio-Zitronen
- 8 Pfirsiche, aus der Dose, Hälften
- 80 g Wasser
- 2 TL Agar-Agar-Pulver
- 380 g Magertopfen
- 70 g Staubzucker
- ½ TL natürlicher Vanilleextrakt
- 50 g Schokoraspel
Fruchtspiegel und Fertigstellung
- 250 g Orangensaft, frisch gepresst
- 250 g Pfirsiche, aus der Dose, Hälften
- 3 TL Agar-Agar-Pulver
- 30 g weiße Schokolade in Stücken
- 60 g Zartbitterkuvertüre, in Stücken
- 8 - 10 Pfirsiche, aus der Dose, Hälften
- 16 - 20 Zuckeraugen, essbar
-
50 - 60
g Schokofondant
or Fondant -
Mandelstifte
or Mandelblättchen
- Nutrition
- per 1 Stück
- Calories
- 1281 kJ / 306 kcal
- Protein
- 6 g
- Carbohydrates
- 32 g
- Fat
- 17 g
- Saturated Fat
- 4 g
- Fibre
- 2 g
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