Peach Buttermilk Tart

For peach buttermilk tart, beat the eggs and mix the flour with baking powder. Preheat the oven to 160 degrees convection. Mix all ingredients for the dough well with a mixer.

Line a springform pan (26 cm) with cake paper, pour in the batter and bake for about 20-25 minutes (needle test). Remove the cake base and peel off the cake paper.

Line the springform pan again with cake paper and place the cold cake base on top. For the peach cream, soak gelatin in cold water. Whip the cream until stiff.

Finely puree peach, sugar, lemon juice and sparkling wine in a smoothie (or hand blender). Squeeze gelatin well, dissolve in some warm peach juice and stir into pureed peach mixture.

Fold in whipped cream and pour onto the cake base. For the buttermilk cream, soak gelatin in cold water, whip whipped cream until stiff. Mix buttermilk, sugar, lemon juice well.

Squeeze gelatin well, dissolve in some warm peach juice and stir into buttermilk mixture. Fold in whipped cream. Fill the buttermilk mixture into a piping bag with a small nozzle.

Dip the nozzle into the peach cream and pipe the buttermilk cream in a circular motion. If necessary, pipe a pattern on the top. Chill the cake overnight.

Whip the cream until stiff (sweeten with a little sugar if necessary), cut the peaches into strips and decorate the cake with them. Sprinkle with chocolate shavings and decorate with chocolate.

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