Black Forest peach cube

AUTHOR
Bo Carpenter
DIFFICULTY
easy
RATING
3 3
COOK TIME
105 mins
TOTAL TIME
105 mins

Ingredients

Servings: 15
  • 150 g Dark chocolate
  • 3 Eggs (size M)
  • 120 g Sugar
  • 75 g Flour
  • 30 g Cornstarch
  • 1 TEASPOON Baking Powder
  • 8 TABLESPOONS Peach liqueur
  • 1 can(s) (850 ml) Peaches (=300 ml peach juice)
  • 1 package Pudding powder "Vanilla Flavor"
  • 4 sheets Gelatine
  • 400 g Whipped cream
  • 2 packages Vanillin sugar
  • 7-10 Tbsp cream tuff, peach wedges and grated chocolate
  • baking paper

Directions

  1. 1

    Roughly chop the chocolate and melt it on a warm water bath. Separate the eggs. Mix the egg yolks and 40 g sugar until creamy. Beat egg whites until stiff. Sprinkle 40 g sugar. Stir until the sugar has dissolved. Stir the chocolate into the egg yolk. Mix flour, starch and baking powder, also stir in.

  2. 2

    Carefully fold in the egg white. Spread the mixture on a baking tray (32 x 39 cm) lined with baking paper. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 10-12 minutes. Then turn over onto a work board, remove baking paper, let cool. Cut the dough sheet in half from the long side. Cover one half of the dough with a bar (e.g. made of aluminium foil). Sprinkle both cake bases with 2 tablespoons of liqueur each. Drain the peaches and collect the juice. Cut the peaches into fine slices. Mix pudding powder, 40 g sugar and 100 ml peach juice. Boil up the rest of the juice. Stir in the pudding powder and bring to the boil again. Fold in peach slices. Spread on the dough plate with a rail. Place the second base on top.

  3. 3

    Cut the peaches into fine slices. Mix pudding powder, 40 g sugar and 100 ml peach juice. Boil up the rest of the juice. Stir in the pudding powder and bring to the boil again. Fold in peach slices. Spread on the dough plate with a rail. Place the second base on top. Soak gelatine in cold water. Whip cream and vanilla sugar until stiff. Squeeze the gelatine, dissolve lukewarm. Stir in 4 tablespoons of liqueur and 2 tablespoons of cream. Stir the mixed gelatine into the rest of the cream and spread on the second base. Chill for about 1 hour. Remove the splint carefully. Cut the cake into pieces. Decorate with cream tuffs, peach wedges and grated chocolate

  4. 4

    Whip cream and vanilla sugar until stiff. Squeeze the gelatine, dissolve lukewarm. Stir in 4 tablespoons of liqueur and 2 tablespoons of cream. Stir the mixed gelatine into the rest of the cream and spread on the second base. Chill for about 1 hour. Remove the splint carefully. Cut the cake into pieces. Decorate with cream tuffs, peach wedges and grated chocolate

Nutrition Facts

KCAL
280 kcal
CARBS
32 g
FATS
13 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCakeCake

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