Peach and chocolate diaper cake

Name: Peach and chocolate diaper cake
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 3 Eggs (size M); 2 packages Vanillin sugar; 175 g Sugar; 50 g Flour; 25 g Cornstarch; 1 TEASPOON Baking Powder; 2 TABLESPOONS Cocoa; 1 jar(s) (850 ml; drained weight: 550 g) Peaches; 9 sheets white gelatine; 500 g Low-fat curd; 250 g Schmand; 7-10 Tbsp Juice; 2 1/2 (250 g each) Cup of whipped cream; 7-10 Tbsp Mint and coconut chips; baking paper

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

3 Eggs (size M)
2 packages Vanillin sugar
175 g Sugar
50 g Flour
25 g Cornstarch
1 TEASPOON Baking Powder
2 TABLESPOONS Cocoa
1 jar(s) (850 ml; drained weight: 550 g) Peaches
9 sheets white gelatine
500 g Low-fat curd
250 g Schmand
7-10 Tbsp Juice
2 1/2 (250 g each) Cup of whipped cream
7-10 Tbsp Mint and coconut chips
baking paper

Directions

1
Separate the eggs, beat the egg whites and two tablespoons of ice water with the whisks of the hand mixer until stiff. Sprinkle a packet of vanilla sugar and 75 grams of sugar. Stir in the egg yolk.
2
Mix flour, starch, baking powder and cocoa and sieve onto the egg-sugar mixture. Carefully fold in and spread on a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C / gas: level 3) for 15 minutes.
3
Take it out, turn it over onto a damp kitchen towel, remove the baking paper and wrap the towel around it. Let the bottom cool down. In the meantime, drain the peaches on a sieve and cut them into cubes, except for two peach halves for decoration.
4
Soak gelatine in cold water. Mix quark, sour cream, lemon juice, remaining vanillin sugar and remaining sugar, fold in peach cubes. Squeeze the gelatine, dissolve and mix with three tablespoons of the quark mixture.
5
Slowly stir everything into the quark mixture and put it in a cool place. Whip 250 grams of cream until stiff and fold in carefully as soon as the quark mixture begins to set. Spread evenly on the base.
6
Cut the coated base into four strips (7 to 8 centimetres wide) and roll up one strip in a spiral shape on a cake platter, and connect the remaining strips continuously. Put the wrapped cake in a cool place for four to five hours.
7
Whip the rest of the cream until stiff and spread it on the cake. Cut the remaining peach halves into slices and decorate the cake with them. Serve decorated with mint and coconut chips as desired.