Ingredients for 12 pieces:
For the pastry:
4 eggs (M)
150 g sugar
80 g flour
80 g cornflour
35 g bitter cocoa powder
For the filling:
2 cans of peaches á 825 g (drained weight á 490 g).
100 g walnuts
2 packets light cake glaze
750 g whipped cream
3 sheets white gelatine
1 tbsp rum
100 g chocolate flakes
3 tbsp orange juice
Preparation:
1. Separate the eggs for the pastry. Beat the egg yolks, 100 g sugar and 2 tbsp hot water until thick and creamy. Sieve the flour and starch. Beat the egg whites with the remaining sugar until stiff.
2. Fold the egg whites, flour, starch and cocoa into the egg mixture. Pour the batter into a (26cm diameter) and bake in a preheated oven at 175°C (fan oven 150°C) for approx. 30 minutes. Allow the cake base to cool.
3. Drain the peaches, collect the liquid, drain well and cut into thin slices. Chop 2/3 of the walnuts.
4. Cut the cake base horizontally twice. Place the bottom layer in the springform pan, cover with half of the peach slices and sprinkle with chopped walnuts. Prepare a sachet of cake glaze with 250 ml of the peach liquid according to the
packet instructions and pour over the fruit.
5. Whip the cream until stiff. Soak the gelatine in cold water, squeeze out, dissolve in lukewarm rum and and stir into the 600 g of cream. Fold in 80 g of the chocolate flakes.
6. Place the second cake layer on top and spread with stracciatella cream.
7. Place the third cake layer on top and cover with the remaining peach slices and walnuts. Mix the rest of the cake glaze with orange juice, prepare according to package and pour over the peach slices. Chill the cake for approx. 1 hour. Whip the remaining cream until stiff.
8. Remove the cake from the tin, brush the edge of the cake with cream and decorate with the remaining chocolate flakes.
Preparation time approx.: 1 hour plus baking time
Nutritional values per piece approx.:
Calories: 491
Joule: 2059
Protein: 8,4 g
Fat: 29,8 g
Carbohydrates: 46.7 g
(FoodCentrale by ddp images)
