Peach-Chocolate-Crispy-Cream-Cream Cake

Ingredients

Directions

1. 1

   Cream fat, salt, sugar and 1 sachet of vanilla sugar. Stir in the eggs bit by bit. Mix flour and baking powder and stir into the egg-fat mixture. Stir in milk. Line the bottom of a springform pan (26 cm Ø) with baking paper. Fill in the dough and smooth it down.

2. 2

   Bake in the preheated oven (electric: 175°C/ gas: level 2) for about 20 minutes. Drain peaches well on a sieve. Coarsely chop the chocolate crunchy pralines. Let the cake base cool down in the mould. Finely dice half of the peaches, cut the remaining peaches into larger slices. Whip 2 cups of cream until stiff, then pour in the remaining vanilla sugar and cream firming agent. Set aside one tablespoon each of peach cubes and chocolate crunchy pralines for decorating. Fold the remaining peach cubes and chocolate crunchy pralines into the cream, spread on the cake base and refrigerate for approx. 30 minutes. Roast the flaked almonds in a pan without fat until golden brown. Whip the rest of the cream until stiff. Remove the cake from the tin and spread with 2/3 of the cream. Place the flaked almonds on the edge.

3. 3

   Fold the remaining peach cubes and chocolate crunchy pralines into the cream, spread on the cake base and refrigerate for approx. 30 minutes. Roast the flaked almonds in a pan without fat until golden brown. Whip the rest of the cream until stiff. Remove the cake from the tin and spread with 2/3 of the cream. Place the flaked almonds on the edge. Pour the rest of the cream into a piping bag with star-shaped spout and squirt tuffs onto the cake. Decorate the cake with the peach wedges and remaining peach cubes and chocolate crunchy pralines. Makes 16 pieces