Grease a baking tray (approx. 32 X 39 cm) well. Beat eggs and sugar for 6-8 minutes with the whisk of the hand mixer until foamy. Melt butter and add. Add milk. Sift flour and baking powder on top and fold in carefully with a dough scraper.
Spread the sponge mixture on the baking tray. Drain the peaches well. Spread the peach halves with the convexity upwards. Bake in the preheated oven on the 2nd rack from below (electric oven: 175 °C/ convection oven: 150 ° C/ gas: level 2) for 30-35 minutes. Let cool down for about 10 minutes. Lightly roast the flaked almonds in a pan without fat, take them out and let them cool down. Whip 500 g cream until stiff, while pouring in 1 packet of dessert sauce each. Smooth the whipped cream on the baking sheet with a dough card. Sift the cocoa powder on top. Use a dough comb to wave it through.
Whip 500 g cream until stiff, while pouring in 1 packet of dessert sauce each. Smooth the whipped cream on the baking sheet with a dough card. Sift the cocoa powder on top. Use a dough comb to wave it through. Coarsely chop the bark chocolate. Decorate the cake with almond flakes and bark chocolate. Results in about 15 pieces
Waiting time approx. 30 minutes