Peach espresso ring cake

Name: Peach espresso ring cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 4 TABLESPOONS Sugar; 2 packages Pudding powder "Vanilla Flavor"; 1 l Milk; 350 g Butter; 7-10 Tbsp Cling film; 3 TSP Espresso powder; 250 g Butter or margarine; 200 g Sugar; 1 pinch Salt; 1 package Vanillin sugar; 275 g Flour; 5 Eggs (size M); 75 g Cornstarch; 100 g Almond slivers; 1 package Baking Powder; 1 jar(s) (425 ml; 250 g trimmed weight) Peaches; 75 g Apricot Jam; 100 g Hazelnut brittle; 175 g Whipped cream; 7-10 Tbsp Fat and breadcrumbs

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

4 TABLESPOONS Sugar
2 packages Pudding powder "Vanilla Flavor"
1 l Milk
350 g Butter
7-10 Tbsp Cling film
3 TSP Espresso powder
250 g Butter or margarine
200 g Sugar
1 pinch Salt
1 package Vanillin sugar
275 g Flour
5 Eggs (size M)
75 g Cornstarch
100 g Almond slivers
1 package Baking Powder
1 jar(s) (425 ml; 250 g trimmed weight) Peaches
75 g Apricot Jam
100 g Hazelnut brittle
175 g Whipped cream
7-10 Tbsp Fat and breadcrumbs

Directions

1
For the buttercream, stir 8 tablespoons of milk, sugar and pudding powder until smooth. Bring the rest of the milk to the boil. Stir the pudding powder into the boiling milk. Bring to the boil again briefly.
2
Pour the custard into a bowl and cover the surface with cling film. Let it cool down at room temperature. Store butter also at room temperature. For the dough, mix espresso powder and 3 tablespoons of boiling water.
3
Beat the fat, sugar, salt and vanillin sugar with the whisk of the hand mixer until foamy. Stir in the eggs bit by bit. Mix flour, cornstarch, almonds and baking powder and stir into the egg-fat mixture.
4
Fold in the espresso. Pour the dough into a greased springform pan with breadcrumbs and a tube bottom insert (26 cm Ø) and bake in a preheated oven (electric range: 175 °C/ gas: level 2) for 40-45 minutes.
5
Take it out and let it cool down on a cake rack. Drain the peaches. Cut peach halves into quarters, except for 3 pieces for decoration. Remove the wreath from the tin and cut it twice horizontally.
6
Spread the lower bottom with apricot jam. Whip butter until creamy white. Add cooled pudding by the spoonful and stir in. Spread thinly with butter cream. Place the peaches on top of the cream and brush with cream again.
7
Place the second base on top, also spread with cream (approx. 1 cm thick). Place the remaining floor on top. Spread the remaining cream on the wreath and sprinkle with brittle all around. Put in a cool place for about 1 hour.
8
Whip the cream until stiff, fill into a piping bag with star-shaped spout and spray tuffs onto the wreath. Cut remaining peaches into thin slices and decorate the wreath with them. Makes about 20 pieces.