Christmas Peach and Eggnog Cake

Preparation:

1. Let the peaches drain well. Cut out 2-3 peach motifs for the garnish with a cookie cutter (asterisks, hearts, etc. – here fir trees). Finely dice the remaining peaches. Grease a springform pan well and sprinkle with breadcrumbs. Preheat the oven to 175 degrees.

For the ground:

1. Separate eggs neatly. Beat the egg whites until stiff. Mix the butter, sugar and a pinch of salt until creamy. Stir in egg yolks one at a time. Mix the almonds, breadcrumbs, gingerbread spices and baking powder and stir into the ice cream. Fold in the egg white loosely. Pour into the mold and smooth out. Bake in the preheated oven for about 25 minutes. Take out and let cool down.

For the cream:

1. Whip the cream with vanilla sugar until stiff. Pour approx. 150 grams for the garnish into a piping bag with a star nozzle and refrigerate. Soak the gelatine in cold water according to the instructions on the packet. Mix the sour cream with sugar, lemon juice and eggnog until smooth. Gently squeeze out the gelatine and dissolve it lukewarm. Stir 3 tablespoons of sour cream into the gelatine. Then stir the gelatin mixture into the sour cream, fold in the peach cubes and chill.
2. As soon as the sour cream starts to gel, fold in the cream loosely. Place the cake base on a cake plate and put a mold border around it. Spread some cream on the edge of the cake and place the waffle rolls close together alternately on the edge. Pour in the rest of the cream, smooth out and cool the cake for at least 3 hours.

Complete:

1. Carefully remove the edge of the mold. Place the cut peaches on top. Pour on the dots of cream and dust with cocoa powder. Refrigerate until ready to serve.
2. The wafer rolls should actually stand close together. Unfortunately, that was not possible with this cake because I had thieving magpies in the kitchen that stole some from me …