Separate the eggs for the sponge cake base. Beat the egg whites with the water and salt until stiff. Let the sugar trickle in. Briefly stir in the egg yolks on the lowest setting. Sift the flour and baking powder over it and fold in the lemon flavor.
Spread on a baking sheet lined with baking paper and bake at 150 ° C for 12-15 minutes. Take out of the oven and turn the bottom out onto a damp, sugar-sprinkled tea towel. Peel off the baking paper, wrap the base with the cloth and let it cool. Unroll the bottom again and brush with the peach jam. Roll up the sponge cake again and cut into 1.5 cm wide slices.
Puree the peaches for the filling. Put a few aside for decoration. Mix 300 g of peach puree with approx. 1-2 tablespoons of lemon juice and 20-25 g of powdered sugar. Soak 3.5 sheets of gelatine for 5 minutes and dissolve. Stir into the peach puree. Pour the puree into a snow-making bowl with a diameter of approx. 18 cm lined with cling film and place in the freezer.
Mix the buttermilk with the remaining lemon juice, grated lemon zest and 50 g sugar. Soak 5 sheets of gelatine, dissolve and stir into the buttermilk mixture. Let these gel in the refrigerator. This can take a moment. Meanwhile, whip the cream with 15 g sugar until stiff and fold into the gelling buttermilk cream.
Place a cake ring on a cake plate with a diameter of approx. 21 cm. Carefully cover the base with slices of biscuit rolls and then place them all around the cake ring. As soon as it has set, the peach jelly is thrown onto the sponge cake base. Remove the cling film. Now pour the buttermilk cream over it and let it set in the refrigerator for about 5 hours or overnight.
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