A form with dimensions Line a 25×35 cm or slightly smaller baking tray with baking paper. Sift the flour with cocoa and powder. Separate the egg whites from the yolks and mix with a pinch of salt until stiff. At the end of mixing, gradually add sugar until the mixture is thick and shiny. Then reduce the mixer
speed and add one yolk at a time. Add the dry ingredients in several small portions and mix very gently with a large spoon, e.g. a wooden one or a spatula. Put the dough into the form and bake at 170 C for about 25-30 minutes. to the so-called dry stick. Leave to cool, then lightly soak in the juice from canned peaches.
Heat 400 ml of milk with sugar and chocolate pieces. Dissolve the sifted pudding powder in the remaining milk. Add to the hot milk and cook over low heat, stirring constantly, until the pudding is thick. Remove from heat, wrap in foil and leave until room temperature. Mix the soft butter for a moment until the so-called down. Then add the pudding one spoon at a time and finally the alcohol. Pour onto the sponge cake and arrange the biscuits on it (we can
slightly soak them in peach juice). Cut the drained peaches into pieces and arrange them evenly on the biscuits.
Pour gelatin with water and leave for about 5 minutes to swell. Heat it slightly in the microwave (do not allow it to boil), stir until dissolved and leave to cool. Mix the cream until stiff, then add the sifted powdered sugar and slowly pour in the gelatin. Place on the peaches, smooth out and sprinkle with sprinkles or grated chocolate. Wrap in foil and put in the fridge overnight.
ADVERTISEMENT
