Crispy cake with peaches


5 eggs size L
140 g of wheat flour
150 g of sugar
1 tablespoon of potato flour
pinch of salt

Jelly with peaches

2 peach jellies
1 large can of peaches in syrup
750 ml of hot water
Chocolate layer

200 g of Nutella chocolate cream
100 g cornflakes
Cream mass

500 ml whipping cream 30%
250 g of mascarpone cheese
3 tablespoons of powdered sugar
1 cream-fix

50 g of dark chocolate


Beat the egg whites until fluffy with a pinch of salt. While still beating, gradually add sugar. Mix until fluffy and glassy. Reduce the mixer speed and gradually add the yolks. Sift the flour, mix with potato flour and add to the egg mixture. Mix gently using a wooden spoon. Transfer to a 24Γ—24 cm baking

tray lined with baking paper and put in the oven preheated to 180 degrees. Bake for 20 minutes until the stick is dry. After baking, set aside to cool and divide into two layers.
Dissolve peach jelly in hot water and set aside to cool. Drain the peaches from the syrup and cut into cubes. Add to the jelly and set aside until it thickens slightly.


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