Campari peach locations

Name: Campari peach locations
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 40 g Coconut flake; 1 untreated lemon; 2 (200 g each) Cup of whipped cream; 2 Eggs (size M); 125 g Sugar; 30 g Flour; 30 g Cornstarch; 1/2 TEASPOON Baking Powder; 1 can(s) (720 ml; 450 g separation weight) Peaches; 1 package Cream stabiliser; 200 ml freshly squeezed orange juice; 50 ml Campari; 1 package glaze; 100 g flaked almonds; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

40 g Coconut flake
1 untreated lemon
2 (200 g each) Cup of whipped cream
2 Eggs (size M)
125 g Sugar
30 g Flour
30 g Cornstarch
1/2 TEASPOON Baking Powder
1 can(s) (720 ml; 450 g separation weight) Peaches
1 package Cream stabiliser
200 ml freshly squeezed orange juice
50 ml Campari
1 package glaze
100 g flaked almonds
baking paper

Directions

1
Roast the grated coconut in a pan without fat until golden brown. Take out and put aside. Wash the lemon, dab dry and grate the peel. Heat cream, add grated coconut and lemon peel. Leave to stand overnight in the refrigerator. Beat the eggs and 60 g sugar on a hot water bath until the sugar has dissolved. Then continue beating cold until a firm cream is formed.
2
Mix flour, starch and baking powder and fold into the egg-sugar mixture. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge mixture and smooth it down. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 15-20 minutes. Take out, let cool down for about 10 minutes. Remove the base from the springform pan and let it cool down completely for about 1 hour. Drain the peaches. Pour the cream through a sieve and whip until stiff. Stretch a cake ring around the cake base, spread the cream on top and smooth it down. Cut the peaches into slices and spread on the cream. Squeeze the lemon. Mix orange and lemon juice and Campari. Put the rest of the sugar and the cake glaze in a pot, stir in the orange-juice-Campari mixture and bring to the boil.
3
Drain the peaches. Pour the cream through a sieve and whip until stiff. Stretch a cake ring around the cake base, spread the cream on top and smooth it down. Cut the peaches into slices and spread on the cream. Squeeze the lemon. Mix orange and lemon juice and Campari. Put the rest of the sugar and the cake glaze in a pot, stir in the orange-juice-Campari mixture and bring to the boil. Spread the cake glaze over the peach wedges, except for a little for the edge. Put the cake in a cool place for about 1 hour. Roast the flaked almonds in a pan without fat until golden brown. Remove and put aside. Remove the cake ring, spread the rest of the icing on the cake rim and decorate with almonds. Results in approx. 12 pieces
4
Spread the cake glaze over the peach wedges, except for a little for the edge. Put the cake in a cool place for about 1 hour. Roast the flaked almonds in a pan without fat until golden brown. Remove and put aside. Remove the cake ring, spread the rest of the icing on the cake rim and decorate with almonds. Results in approx. 12 pieces
5
Cake glaze remains spreadable even after 1 hour (with a brush or spoon), if it is not left to cool