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Eggnog peach cake

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Ingredients for 1 servings:

  • 100 g chocolate (dark chocolate)
  • 155 g butter, soft
  • 80 g sugar
  • 2 packets of vanilla sugar
  • 1 pinch of salt
  • 7 eggs
  • 200 g hazelnuts, ground
  • 2 tsp baking powder
  • 2 tbsp rum
  • 6 sheets of white gelatin
  • 75 g powdered sugar
  • 200 ml egg liqueur
  • 500 g whipped cream
  • 1 can peach(s) (850ml)
  • 250 g wafer rolls with chocolate
  • Fat for the mold

Instructions

Working time approx. 1 hour 30 minutes; Rest time approx. 5 hours; Total time approx. 6 hours 30 minutes

Finely grate the chocolate. Cream together 80g of softened butter with the sugar, 1 sachet of vanilla sugar, and salt. Separate 5 eggs and stir the egg yolks into the butter, one at a time. Mix the chocolate, nuts, and baking powder together with the rum and stir in. Beat 5 egg whites until stiff and fold in in portions. Spread the batter into a greased 26cm springform pan. Bake in a preheated oven (175°C, fan oven 150°C, gas mark 2) for 45-50 minutes. Remove from the pan and let cool. Soak the gelatine in cold water. Separate 2 eggs. Cream 75g of butter with the icing sugar until creamy. Stir in the egg yolks. Squeeze out the gelatine and dissolve it in a saucepan over low heat. Remove the pan from the heat and stir the egg liqueur into the gelatine, leaving only 2 tablespoons. Separately, beat 350g of cream and 2 egg whites until stiff. Mix the eggnog mixture with the buttercream. Fold in the whipped cream first, then the beaten egg whites. Drain the peaches. Place a cake ring around the cake base. Spread about 1 cm of cream on it. Place the wafer rolls, alternating chocolate-side down and up, close together around the edge. Distribute all but two peaches on the cake. Spread the remaining cream on top. Cover and chill for 4-5 hours. Loosen and remove the cake ring. Whip 150 g of cream until stiff, fill a piping bag fitted with a large star nozzle, and pipe tufts onto the cake. Drizzle the cream tufts with 2 tablespoons of eggnog. Cut the remaining peach halves into thin slices and place them between the tufts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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