Peach cake with chocolate and almonds

Name: Peach cake with chocolate and almonds
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 1
Ingredients: 2 can(s) (850 ml; drained weight: 500 g) Peaches; 150 g Dark chocolate; 250 g Butter or margarine; 200 g Sugar; 1 package Vanillin sugar; 6 Eggs (size M); 75 ml Milk; 275 g Flour; 1 package Baking Powder; 50 g mixed almonds; 3 TABLESPOONS Lemon juice; 2 packages Cake nut, clear; 20 g flaked almonds; 200 g Whipped cream; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 1

2 can(s) (850 ml; drained weight: 500 g) Peaches
150 g Dark chocolate
250 g Butter or margarine
200 g Sugar
1 package Vanillin sugar
6 Eggs (size M)
75 ml Milk
275 g Flour
1 package Baking Powder
50 g mixed almonds
3 TABLESPOONS Lemon juice
2 packages Cake nut, clear
20 g flaked almonds
200 g Whipped cream
7-10 Tbsp Fat and breadcrumbs

Directions

1
Drain the peaches on a sieve and collect the juice. Peel off some curls from the chocolate with a peeler for decoration. Chop the rest of the chocolate. Cream fat, sugar, except for a tablespoon and vanilla sugar. Stir in the eggs bit by bit. Add milk.
2
Add flour, baking powder, almonds and chocolate and stir in. Spread the dough on a greased and breadcrumbed baking tray (approx. 40x34 cm). Spread the peach halves on the dough and bake in a preheated oven (electric: 175 °C / gas: level 2) for 35-40 minutes. Leave to cool on the tray. Mix 1/2 litre peach juice, lemon juice and 2 tablespoons water. Place the cake glaze powder in a pot and mix gradually with the juice. Bring to the boil while stirring, spread evenly on the cake and allow to set. Roast the flaked almonds in a dry pan until golden brown and spread on the cake with the chocolate curls. Whip cream and remaining sugar until stiff. Pour into a piping bag with star-shaped spout. Cut the cake into 20 pieces and arrange on a plate.
3
Place the cake glaze powder in a pot and mix gradually with the juice. Bring to the boil while stirring, spread evenly on the cake and allow to set. Roast the flaked almonds in a dry pan until golden brown and spread on the cake with the chocolate curls. Whip cream and remaining sugar until stiff. Pour into a piping bag with star-shaped spout. Cut the cake into 20 pieces and arrange on a plate. Decorate the top pieces with cream tuffs. Makes about 20 pieces.