Solero cream puff cake

Add sour cream, gelatin, lemon juice and sugar. Fold in for 15 seconds/speed 2

Mix the peach pieces into the cream with the spatula. Spread approx. 4 tablespoons of the cream on the prepared cake base. Spread the cream puffs on top and add the remaining cream on top and smooth it out. Leave to set in the fridge for approx. 1 hour.

Icing:
Pour juice, sugar and cake icing into the mixing bowl. Mix 5 seconds/speed 5. Bring to the boil for 4 minutes/100 degrees/speed 1 and then quickly spread over the cream with a tablespoon. It’s best to work from the center outwards. Put the cake back in the fridge and let it sit overnight (at least 4 hours).
Cut the cake into 16 pieces and serve.