Chocolate biscuit with peach cream
easy
90 mins
90 mins
Ingredients
- 100 g Dark chocolate
- 4 Eggs (size M)
- 100 g Sugar
- 75 g Flour
- 50 g Cornstarch
- 1 TEASPOON Baking Powder
- 50 g ground hazelnuts
- 1 can(s) (850 ml) Cake peaches in slices
- 7-10 Tbsp 400 g
- 7-10 Tbsp Whipped cream
- 2 packages Cream stabiliser
- 1 package Vanillin sugar
- 1/2 TEASPOON Cocoa powder
- 7-10 Tbsp dustable
- 7-10 Tbsp Grease
Directions
- 1
Coarsely grate the chocolate. Separate eggs. Beat egg whites until stiff. Gradually add sugar. Stir in egg yolk. Mix flour, cornstarch, baking powder, hazelnuts and half of the grated chocolate and fold in.
- 2
Pour into the springform pan (24 cm Ø) greased at the bottom and bake in the preheated oven (electric range: 200 °C/ gas: level 3) for approx. 30 minutes. Remove the cake base, let it cool down a little, remove from the tin and let it cool down.
- 3
Drain the peaches (use juice for other purposes). Put 8 columns aside for garnishing. Cut the rest into small pieces. Carefully hollow out the cake base with a knife. Leave an approx. 2 cm wide edge all around.
- 4
Whip the cream until stiff, adding cream firming agent and vanillin sugar. Fold in peach pieces and sponge crumbs (from the cake base). Fill the cream into the hollowed out sponge cake. Cover with peach wedges and sprinkle with grated chocolate.
- 5
Dust the edge with cocoa as desired.
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