Peach Cake with Choco Crossie

The floor

1. Beat the agarine, sugar, vanilla sugar and salt until frothy and gradually stir in the eggs. Mix the flour with the baking powder and, depending on the quality, sift it if necessary. Then fold in tablespoon at a time. If the dough is very firm, you can stir in a little more milk. Fill in a springform pan (I have a 28) and bake at 175 degrees for a good 20 minutes. Let cool down.

The topping

1. Put the peaches in a colander and drain well. Whip the cream until stiff while drizzling in the vanilla sugar. Roughly chop the Choco Crossie. Cut half of the peaches into cubes. The other half in columns. Spread the columns on the floor. Set aside a tablespoon of diced peaches and a good tablespoon of the Choco Crossie (here I took the smallest crumbs). Remainder Add the peaches and Choco Crossie to the cream and carefully fold in. Then distribute this mass on the floor. It would make sense to put on a cake ring. That makes work easier. To distribute, I took a tablespoon and finally plucked it up with the whole surface. This then results in a nice, restless pattern. Then spread the tablespoon of diced peaches and finally the crumbs of the crossies.

1. Then put the cake in the fridge. I think that you can certainly eat it after 4-5 hours. I think it’s nicer when he pulls through. Always make the cake the day before. The crossies stay crunchy – they do not take on the moisture of the fruit and the cream.

a notice

1. The photos that I have posted also show tangerines. It was also very tasty to use a small tin of mandarins – but it doesn’t have to be.

1. Incidentally, the bottom is ideal for freezing!