Peach Melba Cream Slices

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Ingredients for 1 Packet sponge base (2 rectangle bases á 125 g)
  • For the cream
  • 4 ea Peaches
  • 250 g QimiQ Classic Vanilla, unchilled
  • 40 g Fine granulated sugar
  • 1 tbsp Lemon juice
  • 125 ml Cream 36 % fat, whipped
  • 2 tbsp Raspberry jam, to brush
  • For the glazing
  • 50 ml Peach juice
  • 1 tbsp Fine granulated sugar
  • 250 g Ölz Sponge base
For the cream, halve the skinned and stoned peaches and dice.
Whisk QimiQ Classic smooth. Add the peaches, sugar and lemon juice and mix well. Fold in the whipped cream.
Strain the raspberry jam and use to sandwich together both sponge bases.
Spread the peach cream onto the layered sponge bases and chill for at least 4 hours (preferably overnight).
Make the glazing with the juice, sugar and glazing powder and allow to cool slightly.
Glaze the cream and chill.