Fast peach-danube waves

Name: Fast peach-danube waves
Cook time: 1 h
Total time: 1 h
Yield: 24
Ingredients: 7-10 Tbsp Fat and breadcrumbs for; 7-10 Tbsp the fat pan; 3 can(s) (850 ml each) Peaches; 250 g soft butter/margarine; 200 g sugar, 1 pinch of salt; 5 Eggs (Gr. M); 500 g Flour; 1 package Baking Powder; 1/8 l Milk; 3 TABLESPOONS flaked almonds; 1 kg Whipped cream; 2 packages Dessert sauce powder "Vanilla" (without cooking;; 7-10 Tbsp for 1/4 l liquid each); 50 g Cocoa; 50 g Bark chocolate

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 24

7-10 Tbsp Fat and breadcrumbs for
7-10 Tbsp the fat pan
3 can(s) (850 ml each) Peaches
250 g soft butter/margarine
200 g sugar, 1 pinch of salt
5 Eggs (Gr. M)
500 g Flour
1 package Baking Powder
1/8 l Milk
3 TABLESPOONS flaked almonds
1 kg Whipped cream
2 packages Dessert sauce powder "Vanilla" (without cooking;
7-10 Tbsp for 1/4 l liquid each)
50 g Cocoa
50 g Bark chocolate

Directions

1
Grease a fat pan (approx. 32 x 39 cm; approx. 3.5 cm deep) and sprinkle with breadcrumbs. Drain the peaches well
2
Cream fat, sugar and salt. Stir in the eggs one by one. Mix flour and baking powder. Alternate briefly with the milk. Spread the dough on the fat pan
3
Spread the peaches on the dough with the curvature upwards and press them in slightly. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: level 2) for approx. 40 minutes. Allow to cool down
4
Roast the flaked almonds without fat and let them cool down. Whip the cream in 2 portions until stiff, while pouring in 1 sachet of sauce powder each. Spread on the cake. Sprinkle with cocoa shortly before serving. Possibly draw a wave pattern through the vanilla cream. Crumble the bark chocolate. Sprinkle peach slices with almond flakes and bark chocolate