Ingredients
Biscuit:
4 eggs
120g sugar
1 pinch of salt
150g flour
2 teaspoons of baking soda
Filling:
1 pack of cream puffs
400 g cream
2 packs of cream stiffener
1 can of peaches (approx. 400 g drained weight), cut into pieces
20g lemon juice
2 cups sour cream
2 bags of gelatine fix or instant gelatine
90g sugar
Molding:
250 g mango passion fruit juice
1 pack of cake icing, light
30g sugar
PressPress
that’s how it works
Preheat oven to 180 degrees O/U
Place the mixing attachment in the mixing bowl. Add eggs, sugar and salt, beat until creamy for 2 minutes/50 degrees/speed 3.5 and continue beating for 10 minutes/speed 3.5 (without temperature).
Add the flour and baking powder to the mixing bowl and fold in for 4 seconds/speed 3.
Place the dough in a springform pan (28 cm) lined with baking paper and bake for 15-20 minutes at 180 degrees O/U until light. Allow the sponge cake to cool thoroughly and remove from the mold. Place on a cake plate and surround with a cake ring.
Filling:
Insert the mixing attachment and add the cream with the cream stiffener to the mixing bowl. beat without time indication/level 3.5 until stiff.
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