Peach, chocolate, crunchy praline cake

Name: Peach, chocolate, crunchy praline cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 125 g Butter or margarine; 100 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 1 knife tip ground cloves; 2 Eggs (size M); 5 TABLESPOONS Whipped cream; 150 g Flour; 2 coated Tsp Baking Powder; 1 can(s) (850 ml) Peaches (half fruit); 2 packages Cream stabiliser; 500 g Whipped cream; 1 package (200 g) Chocolate crunchy pralines; 7-10 Tbsp Lemon balm; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

125 g Butter or margarine
100 g Sugar
2 packages Vanillin sugar
1 pinch Salt
1 knife tip ground cloves
2 Eggs (size M)
5 TABLESPOONS Whipped cream
150 g Flour
2 coated Tsp Baking Powder
1 can(s) (850 ml) Peaches (half fruit)
2 packages Cream stabiliser
500 g Whipped cream
1 package (200 g) Chocolate crunchy pralines
7-10 Tbsp Lemon balm
7-10 Tbsp Grease

Directions

1
Cream soft fat, sugar, 1 sachet vanilla sugar, salt and cloves. Stir in the eggs one by one. Add cream. Mix flour and baking powder and stir in by the spoonful. Put the dough into a greased springform pan (26 cm Ø).
2
Smooth the surface. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 15 minutes. Remove the base from the oven and let it cool down. Drain peaches well on a sieve. Cut half of the peaches into small pieces, cut the remaining peaches into slices. Mix the cream firmer and the remaining vanilla sugar. Whip the cream until stiff, gradually pouring in the cream firmer. Put some chocolate crunchy pralines and 1 tablespoon of peach pieces aside for decoration. Fold the remaining chocolate crunchy pralines and the remaining peach pieces into the cream.
3
Mix the cream firmer and the remaining vanilla sugar. Whip the cream until stiff, gradually pouring in the cream firmer. Put some chocolate crunchy pralines and 1 tablespoon of peach pieces aside for decoration. Fold the remaining chocolate crunchy pralines and the remaining peach pieces into the cream. Place the peach cream on the base in a dome-shaped form, cover the edge with peach wedges and decorate the cake with chocolate crunchy pralines, pieces of peach and, if desired, lemon balm. Makes 16 pieces