John Myers
Ingredients for 1 servings:
- 125 g butter, liquid
- 200 g butter biscuits
- 50 g chocolate sprinkles
- 300 g cream cheese
- 2 tbsp powdered sugar, sifted
- 1 dashes lemon juice
- 1 can peach(s)
- 400 ml cream
- 100 ml egg liqueur
- 2 packs of cream powder (paradise cream), vanilla
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour
no-bake with biscuit base and peaches
For the base, melt the butter in the microwave. Finely crumble the biscuits in a freezer bag with a rolling pin and mix with the melted butter and chocolate sprinkles. Line a 26cm springform pan with baking paper, scatter the crumbs in it and press down firmly. Refrigerate for about 30 minutes. For the first topping, drain the peaches well and chop them up. Mix the cream cheese with the lemon juice and the powdered sugar and spread on the chilled base. Arrange the peaches on top and press down lightly. For the second topping, briefly mix the paradise cream with the cream, then add the advocaat and stir for about two minutes more. Spread the cream on the peaches and refrigerate. Decorate as desired before serving. Note: This cake is easy to make ahead. It will have set nicely the next day and tastes even better.
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