John Myers
Ingredients for 1 servings:
- 2 eggs
- 90 g sugar
- 90 g flour
- 50 ml egg liqueur
- ½ tsp baking powder
- 30 g chocolate flakes
- e.g. egg liqueur, for soaking
- 200 ml egg liqueur
- 60 g white chocolate
- 50 g sugar, less to taste
- 4 sheets of white gelatin
- 500 g mascarpone, 30%
- 500 g whipped cream
- 1 pack of sauce powder, vanilla, no cooking
- 1 can peach(s), save 16 slices for decoration
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 42 minutes
Sponge cake base: Beat eggs and sugar until frothy, gradually stir in the egg liqueur, then lightly fold in the sifted flour with baking powder using a whisk. Finally, fold in the chocolate flakes. Line a springform pan with baking paper, pour in the batter and smooth it down. Bake at 175°C for 12 minutes (use a skewer to test if it is dry), remove the baking paper and let it cool, then drizzle with a little egg liqueur. Filling: Soak the gelatine for 5 minutes, drain the peaches well. Heat the egg liqueur slightly, dissolve the chocolate in it, add the dissolved gelatine and mix well. Mix the mascarpone and sugar together with a mixer on the lowest speed, then stir in the egg liqueur mixture. Whip the cream with the vanilla sauce until stiff peaks and stir into the mascarpone mixture (on the lowest speed). Take a large cup of the egg liqueur mixture for decoration and fill it into a decorating syringe. Fold in the finely chopped and well-drained peaches and spread over the sponge cake. Using the star-shaped nozzle, pipe rosettes around the edges. Garnish with the remaining peach slices and chocolate flakes.
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