Lambada slices with peach

AUTHOR
Louis Ramirez
DIFFICULTY
easy
RATING
4 4
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 20
  • 6 Eggs (Gr. M)
  • 150 g + 100 g sugar
  • 1 package Vanillin sugar
  • 150 g Flour
  • 1/2 TEASPOON Baking Powder
  • 7-10 Tbsp Grease
  • 7-10 Tbsp 3 P. custard powder "vanilla"(for cooking; for 1/2 l milk each)
  • 1/2 l Peach and passion fruit nectar
  • 5 TABLESPOONS Lemon juice
  • 750 g Whipped cream
  • 3 packages Cream stabiliser
  • 1 TABLESPOON Icing sugar
  • 150 g Apricot Jam
  • 50 g semi-bitter couverture
  • 3 Peach halves (tin)
  • 7-10 Tbsp Mint and fresh passion fruit
  • 2 small freezer bags

Directions

  1. 1

    Separate eggs. Beat the egg whites until stiff, adding 150 g sugar and vanillin sugar. Beat the egg yolks separately. Sift flour and baking powder on top and fold in

  2. 2

    Spread it on a greased baking tray (approx. 35x40 cm). Bake in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 12-15 minutes

  3. 3

    Mix pudding powder, 100 g sugar and 100 ml peach nectar. Bring the passion fruit and the rest of the peach nectar and lemon juice to the boil. Stir in pudding powder and bring to the boil briefly. Spread on the bottom, cool down

  4. 4

    Whip the cream until stiff, adding cream firming agent and icing sugar. Spread on the pudding

  5. 5

    Heat the jam, pass through a sieve. Pour into a freezer bag. Cut off one corner, decorate the cake in a wavy pattern. Cut the cake into about 20 pieces. Melt the couverture in a hot water bath, let it cool down a bit and fill it into a freezer bag. Cut off one corner. Decorate slices with chocolate coating, peach slices, mint and passion fruit

Nutrition Facts

KCAL
310 kcal
CARBS
37 g
FATS
15 g
PROTEINS
4 g

Categories & Tags

Cakes & PastriesCakeCake

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