John Myers
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Giotto Peach Cake
The perfect giotto peach cake recipe with a picture and simple step-by-step instructions.
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
- 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.
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