Peach Fruit Soil

Name: Peach Fruit Soil
Cook time: 50 min
Total time: 50 min
Yield: 12
Ingredients: 3 Eggs (size M); 1 package Vanillin sugar; 1 pinch Salt; 125 g Sugar; 75 g Flour; 25 g Cornstarch; 10 g Cocoa powder; 1 TEASPOON Baking Powder; 1 can(s) (850 ml) Peaches; 250 g Schmand; 250 g Whipped cream; 1 package Dessert sauce powder "Vanilla flavor; 1 package glaze; 7-10 Tbsp Fat and breadcrumbs; 7-10 Tbsp Cream, ground pistachios and mint

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 12

3 Eggs (size M)
1 package Vanillin sugar
1 pinch Salt
125 g Sugar
75 g Flour
25 g Cornstarch
10 g Cocoa powder
1 TEASPOON Baking Powder
1 can(s) (850 ml) Peaches
250 g Schmand
250 g Whipped cream
1 package Dessert sauce powder "Vanilla flavor
1 package glaze
7-10 Tbsp Fat and breadcrumbs
7-10 Tbsp Cream, ground pistachios and mint

Directions

1
Separate eggs for the floor. Beat the egg whites and 2 tablespoons of cold water until stiff, add vanillin sugar, salt and 75 g sugar. Stir in the egg yolks one after the other. Mix flour, starch, cocoa and baking powder, sieve portions onto the egg mixture and fold in. Put the egg mixture into a well greased fruit cake tin (upper Ø 28 cm, lower Ø 24 cm, edge height approx. 4 cm), spread it out smoothly. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: not suitable/ gas: level 2) for approx. 25 minutes.
2
Remove from the oven, place on a rack and let cool for about 5 minutes. Then turn out of the mould. Let cool off. Pour the peaches into a sieve and drain well. Collect the juice. Place the sour cream, cream, 25 g sugar and sauce powder in a fat-free mixing bowl and whisk with the whisks of the hand mixer at lowest setting, then whip at highest setting for 1-2 minutes until the mixture becomes stiff. Spread evenly on the base. Chill for about 15 minutes. In the meantime, cut the peaches into slices. Measure 250 ml peach juice. Mix 25 g sugar and cake glaze powder in a pot.
3
Spread evenly on the base. Chill for about 15 minutes. In the meantime, cut the peaches into slices. Measure 250 ml peach juice. Mix 25 g sugar and cake glaze powder in a pot. Gradually mix carefully with measured juice and 3 tablespoons of water with a stirring spoon. Pour peach slices onto the cream. Bring the cake glaze to the boil while stirring. Spread evenly over the peaches from the centre. Chill for about 1 hour. Serve decorated with cream, pistachios and mint
4
Gradually mix carefully with measured juice and 3 tablespoons of water with a stirring spoon. Pour peach slices onto the cream. Bring the cake glaze to the boil while stirring. Spread evenly over the peaches from the centre. Chill for about 1 hour. Serve decorated with cream, pistachios and mint
5
waiting time approx. 1 1/4 hours