Peach and egg liqueur cake

Name: Peach and egg liqueur cake
Cook time: 1 h
Total time: 1 h
Yield: 16
Ingredients: 4 Eggs (size M); 60 g Butter; 110 g Sugar; 7-10 Tbsp Salt; 160 g ground almonds (with skin); 2 TABLESPOONS Breadcrumbs; 1 1/2 TSP. Baking Powder; 10 sheets Gelatine; 1 can(s) (850 ml) Peaches; 450 g Schmand; 4 TABLESPOONS Lemon juice; 200 ml Egg liqueur; 350 g Whipped cream; 1 package Vanillin sugar; 2 1/2 packages (each 100 g; each approx. 14 pieces) Waffle Rolls; 7-10 Tbsp Cocoa; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 16

4 Eggs (size M)
60 g Butter
110 g Sugar
7-10 Tbsp Salt
160 g ground almonds (with skin)
2 TABLESPOONS Breadcrumbs
1 1/2 TSP. Baking Powder
10 sheets Gelatine
1 can(s) (850 ml) Peaches
450 g Schmand
4 TABLESPOONS Lemon juice
200 ml Egg liqueur
350 g Whipped cream
1 package Vanillin sugar
2 1/2 packages (each 100 g; each approx. 14 pieces) Waffle Rolls
7-10 Tbsp Cocoa
7-10 Tbsp Fat and breadcrumbs

Directions

1
Separate eggs. Cream butter, 60 g sugar and 1 pinch of salt. Stir in the egg yolks one by one. Mix almonds, breadcrumbs and baking powder, stir in. Beat egg whites until stiff, fold in portions. Pour into a greased springform pan (26 cm Ø) sprinkled with breadcrumbs. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 25-30 minutes, let cool down.
2
Soak the gelatine. Drain the peaches. Cut out some small stars for decoration. Cut remaining fruit into small pieces. Whip the sour cream and lemon juice until creamy, pour in 50 g sugar. Stir in the egg liqueur. Squeeze the gelatine, dissolve lukewarm. Stir 2 tablespoons of cream into the gelatine. Stir the mixed gelatine into the rest of the cream. Chill until it begins to gel. Whip 200 g cream until stiff, allow vanillin sugar to trickle in, fold in. Spread a little cream on the edge of the cake base. Place the wafer rolls vertically on top and pour in the rest of the cream.
3
Stir 2 tablespoons of cream into the gelatine. Stir the mixed gelatine into the rest of the cream. Chill until it begins to gel. Whip 200 g cream until stiff, allow vanillin sugar to trickle in, fold in. Spread a little cream on the edge of the cake base. Place the wafer rolls vertically on top and pour in the rest of the cream. Chill the cake for about 2 hours. Carefully remove from the edge of the springform pan. Whip 150 g cream until stiff. Fill into a piping bag with star-shaped spout. Spray around the edge of the cake. Dust delicately with cocoa. Decorate with stars
4
Chill the cake for about 2 hours. Carefully remove from the edge of the springform pan. Whip 150 g cream until stiff. Fill into a piping bag with star-shaped spout. Spray around the edge of the cake. Dust delicately with cocoa. Decorate with stars
5
waiting time approx. 3 hours