Advocaat cream cake with peaches

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Cream fat and 100 g sugar. Add eggs bit by bit. Mix flour, almonds, starch and baking powder and stir in. Fill the dough into a springform pan (26 cm Ø) and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 25 minutes and let cool off. In the meantime, drain the peaches and collect the juice.

2. 2

   Cut peaches into cubes except for 2 halves. Soak gelatine in cold water. Whip 2 cups of cream and remaining sugar until stiff. Stir in advocaat, except 2 tablespoons for decoration. Fold in peach cubes. Squeeze the gelatine. Heat 100 ml peach juice, dissolve gelatine in it and fold into the advocaat cream. Pour onto the almond base and smooth it down. Chill in the mould for about 1 hour. Cut remaining peach halves into slices. Whip remaining cream until stiff. Fill into a piping bag with star-shaped spout and decorate the edge of the cake with it.

3. 3

   Heat 100 ml peach juice, dissolve gelatine in it and fold into the advocaat cream. Pour onto the almond base and smooth it down. Chill in the mould for about 1 hour. Cut remaining peach halves into slices. Whip remaining cream until stiff. Fill into a piping bag with star-shaped spout and decorate the edge of the cake with it. Drizzle with advocaat and sprinkle with coarsely chopped pistachios. Makes about 12 pieces

Nutrition Facts

KCAL
450 kcal

CARBS
29 g

FATS
33 g

PROTEINS
6 g