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Giotto Peach Cake

5 from 6 votes
Prep Time 40 minutes
Cook Time 25 minutes
Rest Time 3 hours 45 minutes
Total Time 4 hours 50 minutes
Course Dinner
Cuisine European
Servings 16 people
Calories 197 kcal

Ingredients
 

For the dough:

  • 6 Eggs
  • 120 g Sugar
  • 180 g Flour
  • 2 tsp Baking powder

For the peach filling:

  • 250 g Peach yogurt
  • 1 can Peaches
  • 750 ml Orange juice
  • 4 tbsp Sugar
  • 2 packet Custard powder

For the Giotto filling:

  • 600 ml Cream
  • 1 pack Giotto
  • Hazelnut brittle

Instructions
 

  • Preheat the oven to 180 °. Beat eggs and sugar for approx. 15 minutes until frothy. Then sift the flour and baking powder and fold in. Fill into a springform pan (26 cm) and bake for about 12-15 minutes. Chopstick sample! Take out, let cool and cut once horizontally.
  • Drain the peaches well, put one peach half aside for decoration, cut the remaining peach halves into cubes. Place a cake ring around the base. Spread the yoghurt on the cooled sponge cake and spread the peach cubes over it. Make a pudding from the orange juice, sugar and pudding powder, let it cool and pour over the peaches.
  • Put some Giottos aside for decoration, cut the remaining Giottos into small pieces. Finally, the cream is whipped until stiff. Pour 2 tablespoons into a piping bag for decoration. Mix the remaining cream with the chopped Giottos. Place the 2 bottom on the peach yogurt. Now spread the Giotto cream on the floor. Now put in a cool place for about 2-3 hours.
  • Remove the cake ring and decorate the cake with cream, peaches, Giotto pralines and hazelnut brittle.

Nutrition

Serving: 100gCalories: 197kcalCarbohydrates: 25gProtein: 2.1gFat: 9.7g
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Written by John Myers

Professional Chef with 25 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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