Almond and peach cake

For 12 pieces
  • 3 eggs (size M)
  • 85 g Sugar
  • 90 g flour
  • 1 TL Baking powder
  • 1 Can (s) (850 ml) Peaches
  • 150 g Peach and passion fruit yoghurt
  • 500 ml peach juice
  • 2 packet Pudding powder' Vanilla flavor '
  • 16 Giotto pralines
  • 600 g whipped cream
  • 30 g almond flakes
  • 25 g chopped almonds
  • baking paper
  • lemon balm
60 minutes
light
1.
Separate eggs for the bottom. Beat the egg white until stiff, pour in 60 g of sugar. Add the egg yolk and stir in. Mix flour and baking powder, sieve in portions and fold in. Line the bottom of a springform pan (26 cm Ø) with baking paper. Pour in the sponge cake, smooth out. Bake in a preheated oven (electric stove: 175 ° C / convection: unsuitable / gas: level 2) for 18-20 minutes. In the meantime, pour the peaches into a colander and drain well. Catch the juice. Cut the peach halves into cubes. Remove the cooled base from the mold, distribute the yoghurt evenly on top. Place the bottom on a cake plate, close the cake ring tightly around it. Measure out 250 ml of peach juice from the can and mix with the 500 ml of peach juice. Approx. Mix 70 ml of juice, remaining sugar and pudding powder well. Bring the remaining juice to the boil. Stir in the mixed pudding powder, bring to the boil while stirring and simmer for about 1 minute over low heat. Remove from the stove and carefully fold in the diced peaches. Spread on the base and chill for about 2 hours. Roughly chop half of the Giotto. Beat the cream with the whisk of the hand mixer until stiff. Fold in the flaked almonds and chopped giotto. Spread the cream evenly on the cooled peach layer. Chill for another hour. In the meantime, roast the chopped almonds in a pan without fat. Take out of the pan and let cool down. Halve the remaining Giottos as desired. Remove the cake ring from the cake. Garnish with Giottos and toasted almonds. Serve decorated with lemon balm if you like
2.
Waiting time approx. 3 1/2 hours
1 piece approx.:
  • 390 kcal
  • 1630 kJ
  • 6 g protein
  • 23 g fat
  • 37 g carbohydrates

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