Peach-Melba crumble cake

Name: Peach-Melba crumble cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 125 g Butter or margarine; 100 g Sugar; 3 Eggs (size M); 175 g Flour; 2 TEASPOONS Baking Powder; 2 TABLESPOONS Whipped cream; 7-10 Tbsp Grease; 125 g Butter or margarine; 190-200 g Flour; 100 g Sugar; 7 sheets white gelatine; 1 can(s) (850 ml) Peaches; 2 TABLESPOONS Sugar; 5 TABLESPOONS Lemon juice; 100 ml Pepino Peach (Danish peach liqueur 15%); 125 g Whipped cream; 1 package Vanillin sugar; 250 g frozen raspberries; 7-10 Tbsp Chocolate chips and icing sugar; 12 (à 60 g) scoops of chocolate ice cream; 7-10 Tbsp Mint; 7-10 Tbsp chocolate sauce

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 12

125 g Butter or margarine
100 g Sugar
3 Eggs (size M)
175 g Flour
2 TEASPOONS Baking Powder
2 TABLESPOONS Whipped cream
7-10 Tbsp Grease
125 g Butter or margarine
190-200 g Flour
100 g Sugar
7 sheets white gelatine
1 can(s) (850 ml) Peaches
2 TABLESPOONS Sugar
5 TABLESPOONS Lemon juice
100 ml Pepino Peach (Danish peach liqueur 15%)
125 g Whipped cream
1 package Vanillin sugar
250 g frozen raspberries
7-10 Tbsp Chocolate chips and icing sugar
12 (à 60 g) scoops of chocolate ice cream
7-10 Tbsp Mint
7-10 Tbsp chocolate sauce

Directions

1
For the base, beat the fat and sugar until foamy. Stir in the eggs one after the other. Mix flour and baking powder, stir in. Refine dough with cream. Pour into a greased springform pan (24 cm Ø) and bake in a preheated oven (electric: 200 °C/ gas: level 3) for 10 minutes.
2
In the meantime, for the crumble fat melt slightly. Mix 175 g flour and sugar. Stir in the fat with the dough hooks. Sprinkle the rest of the flour on top and toss in the bowl. Spread the crumbles on the dough base and bake for another 30 minutes.
3
Let it cool down a little and remove from the mould. Leave to cool completely and cut through 1 time. For the filling soak gelatine in cold water. Drain the peaches, put 6 pieces aside and cut in half.
4
Purée the remaining peaches, sugar and lemon juice. Stir in the liqueur. Squeeze gelatine, dissolve lukewarm and stir into the puree. Cool until it begins to set. In the meantime, whip cream and vanilla sugar until stiff.
5
Fold under the dressed mash. Spread halved peaches on the bottom. Cover with a springform pan rim. Spread the cream on top. Put the lid on and chill for about 1 hour. Warm up the raspberries and pass them through a sieve.
6
Drizzle the cake rim with it. Sprinkle with chocolate shavings and icing sugar. Arrange the cake pieces with 1 ball of ice cream and the rest of the sauce. Serve decorated with mint. If you like, serve a chocolate sauce extra.