Beat the fat, 1 packet of vanilla sugar and sugar with the whisk of the hand mixer until foamy. Stir in the eggs bit by bit. Mix flour and baking powder and stir it into the fat egg mixture by the spoonful. Add milk and stir in. Spread the dough on a greased baking tray. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2 ) for 25-30 minutes.
Place the baking tray on a cake rack and let it cool down. In the meantime, drain the peaches and cut them into slices. Soak gelatine in cold water. Warm up the peach jam and spread it on the surface of the cake. Spread peach slices on top. Whip the cream until stiff, while pouring in 2 sachets of vanilla sugar. Squeeze the gelatine well and dissolve at low heat. Stir 2 tablespoons egg liqueur into the gelatine. Mix with the remaining advocaat. Fold in the cream. Spread the eggnog cream on the peaches.
Whip the cream until stiff, while pouring in 2 sachets of vanilla sugar. Squeeze the gelatine well and dissolve at low heat. Stir 2 tablespoons egg liqueur into the gelatine. Mix with the remaining advocaat. Fold in the cream. Spread the eggnog cream on the peaches. Refrigerate for 2 1/2 hours. Cut the cake into 24 pieces. Coarsely chop the couverture and melt over a hot water bath. Pour the chocolate coating into a freezer bag and cut off a small corner. Decorate each piece with couverture hearts
Refrigerate for 2 1/2 hours. Cut the cake into 24 pieces. Coarsely chop the couverture and melt over a hot water bath. Pour the chocolate coating into a freezer bag and cut off a small corner. Decorate each piece with couverture hearts
waiting time approx. 2 hours