Eggnog Peach Dream

Ingredients

Directions

1. 1

   Cream butter, 80 g sugar, salt, 1 sachet vanilla sugar with the whisks of the hand mixer. Separate the eggs. Stir in the egg yolks one by one. Mix nuts and baking powder and stir in together with the rum. Beat egg whites until stiff and fold in portions. Grease a springform pan (26 cm Ø) well, fill in the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 30 minutes.

2. 2

   In the meantime, pour the peaches into a sieve and drain well. Take the base out of the oven, place it on a cake rack and let it cool down a little in the mould. Remove from the mould and let it cool down. Soak 6 and 5 gelatine sheets separately in cold water. Place the cake base on a plate and enclose with a cake ring. Put 1-2 tbsp. egg liqueur aside for decoration. Pour the rest of the advocaat into a mixing bowl. Squeeze 6 sheets of gelatine and melt. Carefully stir in 7-8 tbsp. advocaat liqueur. Stir into the remaining advocaat. Chill for about 5 minutes until the mixture begins to gel. In the meantime, whip 500 g whipped cream until almost stiff, while pouring in 2 packets of vanillin sugar and 20 g sugar.

3. 3

   Squeeze 6 sheets of gelatine and melt. Carefully stir in 7-8 tbsp. advocaat liqueur. Stir into the remaining advocaat. Chill for about 5 minutes until the mixture begins to gel. In the meantime, whip 500 g whipped cream until almost stiff, while pouring in 2 packets of vanillin sugar and 20 g sugar. Squeeze 5 sheets of gelatine, dissolve. Mix with 5 tablespoons of cream, stir into the remaining cream. Fold the cream briefly into the gelling advocaat (should marble). Pour the mixture onto the cake base, place the peaches with the curvature upwards, press lightly. Chill for 4 hours. Whip 150 g cream until stiff, fill into a piping bag with a perforated spout and decorate the cake with small tuffs. Drizzle with the remaining advocaat. Remove cake from the ring and serve

4. 4

   Mix with 5 tablespoons of cream, stir into the remaining cream. Fold the cream briefly into the gelling advocaat (should marble). Pour the mixture onto the cake base, place the peaches with the curvature upwards, press lightly. Chill for 4 hours. Whip 150 g cream until stiff, fill into a piping bag with a perforated spout and decorate the cake with small tuffs. Drizzle with the remaining advocaat. Remove cake from the ring and serve

5. 5

   waiting time 5 1/2 hours