Black Forest Peach Slices

Name: Black Forest Peach Slices
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 10
Ingredients: 3 Eggs (size M); 60 g Diabetic sweetness; 1 pinch Salt; 60 g Flour; 30 g Cornstarch; 1 TEASPOON Baking Powder; 1 TABLESPOON Cocoa powder; 5 (720 ml; suitable for diabetics) medium sized peaches / 1 jar of peaches; 8 TABLESPOONS + 350 ml fruit juice drink "Orange-peach-passion fruit"; 1 package Pudding powder "Vanilla Flavor"; 4 sheets white gelatine; 400 g Whipped cream; 7-10 Tbsp a few squirts of sweetener; 25 g Dark chocolate; baking paper; 7-10 Tbsp Aluminium foil

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 10

3 Eggs (size M)
60 g Diabetic sweetness
1 pinch Salt
60 g Flour
30 g Cornstarch
1 TEASPOON Baking Powder
1 TABLESPOON Cocoa powder
5 (720 ml; suitable for diabetics) medium sized peaches / 1 jar of peaches
8 TABLESPOONS + 350 ml fruit juice drink "Orange-peach-passion fruit"
1 package Pudding powder "Vanilla Flavor"
4 sheets white gelatine
400 g Whipped cream
7-10 Tbsp a few squirts of sweetener
25 g Dark chocolate
baking paper
7-10 Tbsp Aluminium foil

Directions

1
Separate eggs. Beat the egg whites and 3 tablespoons of cold water for approx. 8 minutes until stiff, adding 40 g diabetic sweetener and salt. Stir in the egg yolks one by one. Mix flour, starch, baking powder and cocoa. Sieve onto the egg mixture and fold in carefully. Spread the mixture on a baking tray (32 x 39 cm) lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 10-12 minutes. Turn over onto a damp cloth. Peel off the paper and let it cool down. Carve peaches crosswise. Dip briefly into boiling water, quench. Peel skin. Cut peaches in half, stone them. Put 1 peach aside, dice the others finely. Halve the sponge cake from the long side. Sprinkle both bases with 2 tablespoons of juice each. Cover 1 base with an aluminium foil rail. Mix pudding powder, 20 g diabetic sweetener and 100 ml juice. Bring 250 ml juice to the boil. Stir in pudding powder, simmer for about 1 minute. Fold in peaches. Spread on the first base. Place the second base on top. Soak the gelatine. Whip 350 g cream until stiff. Squeeze the gelatine, dissolve. Stir in 4 tablespoons of juice, sweetener and 2 tablespoons of whipped cream. Stir the mixed gelatine into the rest of the cream, spread on the second base. Chill for about 1 hour. Cut the cake into pieces. Cut the rest of the peach into slices. Whip 50 g cream until stiff, splash tuffs on the pieces. Peel the chocolate into rolls with a peeler. Decorate pieces with chocolate and peach slices
2
Not diabetic? Replace diabetic sweetness with 80 g sugar in the base and 40 g sugar in the compote. Form chocolate rolls from "normal" chocolate
3
1 1/2 hours waiting time / 2 BE
4
Easy to freeze